GYROMANIA GRILL REAL FRESH GREEK FOOD

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards left flip top,cooler and steam table contain deep cut marks Warning - From follow-up inspection 2026-03-04: Observed same Time Extended

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro cone on broiler with heating elements not turned on. Per employee, cone placed in broiler at 10:00am. Employee turned broiler back on to begin cooking process again. Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of partially frozen soup slacking on prep table in back kitchen. Employee moved soup to walk in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On grill top, color coded tongs in individual containers of standing water at 86-108F. Employee turned on grill section to heat water above 135F to properly hold. Corrective Action Taken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At front counter, tray with individual plastic cutlery not presented all handles facing same direction.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper section, tzatziki sauce (45F - Cold Holding). Per manager not prepared or portioned today and in unit from 11:00am. Manager removed, discarded, and replaced with new container. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy drawers at cook line, containers of raw burgers and philly steak meat above containers of raw salmon. No divider plate between drawers. Employee rearranged containers to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well, rice (127-133F - Hot Holding). Per manager reheated at 9:30am and placed in line. Employee reheated in microwave to 168F to properly hot hold at 135F. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees only on staff. Neither aware of required reporting responsibilities. Forms provided, read, and signed during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle on floor by office door not labeled. Manager labeled as degreaser. Corrected On-Site