GYROVILLE # 11

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door asber(s); cooked gyro (45F - Cold Holding) Per operator foods held in unit less than 4hrs, foods not portioned or prepared today. Operator placed in WIF for quick chill. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Of unlabeled pink substance in spray bottle at back prep table. Operator labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent above triple sink area.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection Corrected On-Site Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to 3 Compartment sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Intermediate - Spray bottle containing toxic substance not labeled. Hanging from the shelf next to the back door, a spray bottle containing a clear liquid was not labeled. The operator labeled the bottle Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler by three compartment sink- raw chicken over shredded cheese - operator moved chicken to lower shelf. Corrected On-Site

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink wiping cloths.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline -metal scoop for falafels in standing water of 74-77F- operator removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable on front counter line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine at 0 ppm of chlorine. Operator attempted to prime, unable to reach proper minimum. Operator contacted Ecolab. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and scoops in standing water on cook line at 88°F. Operator reheated to 135°F or more. Corrected On-Site