ANF GYROS AND GRILL

High Priority - Live, small flying insects found Observed two flies in dish area. Observed three flies in dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: fish (57F - Cold Holding). Manager stated fish placed in cooler thirty minutes prior to temperature being taken. Manager moved fish to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on prep table across from cook line fryers: chicken (90F - Hot Holding). Manager stated chicken cooked 15 minutes prior to temperature being taken. Manager voluntarily discarded chicken. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to office. Employee removed spoon during inspection. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees working with no certified food manager present. Repeat Violation Admin Complaint

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on prep table across from cook line grill.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in front of clean dish rack.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from office. Employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored on prep table across from cook line oven. Employee removed items from table. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container in prep area, 77F. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack.

Basic - Open dumpster lid. Dumpster behind building. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen prep table. Manager turned containers over. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from three compartment sink. Employee removed wiping cloth during inspection. Corrected On-Site

High Priority - Live, small flying insects found. Observed three flies in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Pot of water in hand washing sink at end of cook line. Employee removed pot of water during inspection. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F when being calibrated.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice from barrel in kitchen. Manager removed container during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf across from cook line fryers. Manager removed phone during inspection. Corrected On-Site

Basic - Food stored on floor. Plastic bucket of pickles stored on walk-in cooler floor. Manager placed pickles on shelf. Corrected On-Site

Basic - Ice bucket not inverted between uses. Ice bucket on top of drive thru ice machine. Manager turned bucket over during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryers. Fan covers in walk-in cooler. Area around soda nozzles of dining room soda machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans in crock pot at 115F. Manager had beans reheated to 170F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. NO chemical test strips for three-compartment sink (Quat)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at drive thru hand wash sink. Manager placed roll of paper towels at hand wash sink. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard line shelves in reach in cooler behind grill and fryers and on prep tables. Manager removed cardboard. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Food stored on floor. Container of flour stored on floor in back kitchen. Manager placed container on box more than six inches high. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer Ice chest

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for scooping rice in standing water at 90F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with mold like substance in reach in freezer. Hod filters soiled with grease ver grill and fryers. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Manager had employee clean non food contact surface Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. Box of single service take out trays on floor in storage area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in reach in cooler behind grill and fryer have rust witted pitted surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Upon arrival for inspection no one on the cook line were wearing gloves. When it was announced that the inspector was onsite everyone put on gloves without washing their hands. An employee on the cook line left the kitchen and when he returned touched her thighs then put on gloves without washing her hands. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings cooked 90 minutes earlier on the cook line at 69F. Manager placed wings in walk-in-cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink tired above prep table by front counter.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Food stored on floor. Container of pickles stored on the floor in the walk-in-cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Hood filters above cookline soiled with grease.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the prep area, female employee wearing gloves and working with raw beef and raw chicken switched to work with ready to eat food and changed her gloves and didn't washed her hands, Inspector addressed situation, female employee washed her hands and continued working. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, employee cleaned during inspection. 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. For two new employees

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, Manager removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk-in cooler and walk-in freezer, food cases on floor (onion bags, sauces and bread), Manager moved all off the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 102F water, Manager discarded the water and placed cleaned utensils inside cleaned container. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the dining area, soda base soiled. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. At the prep area, to go containers not inverted, Manager inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bin with flour not labeled, Manager labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef above bread, manager stored properly, also in Walk-in cooler, raw shell eggs above cut peppers, Manager stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw fish 45F, raw chicken 46F, raw shrimp 46F, Manager add ice, temperatures dropped to 43F and 42F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside ground pepper container, manager removed the bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and above soda machine, manager moved all. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food container above cooler, Manager moved. Corrected On-Site Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket store on top of ice machine, manager inverted. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, rice spoons in 72F water, manager moved to stove. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine at the dining area soiled (exterior part of the nozzles). Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in sandwich make area: beef 46F, mushrooms 47F, ham 47F, turkey 50F. Ice bags were placed on items to cool. Corrective Action Taken Warning - From follow-up inspection 2022-11-01: Reach-in cooler in sandwich make area: (top portion of cooler) Beef 42F-50F, tzatziki sauce 44F-45F, potato salad 46F-47F, sliced tomatoes 45F-47F. Operator voluntarily discarded tomatoes and placed ice bags on top of beef and below tzatziki sauce to drop temperatures. (Bottom portion of cooler) ham 38F, Turkey 38F. Ambient air temperature 41F. Admin Complaint Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the drive thru area, female employee at the register, taking money and serving drinks (scooping ice) no hand washed occurred, inspector addressed situation.

High Priority - Nonfood-grade bags used in direct contact with food. Next to ice machine, sugar stored in direct contact with black trash bags.

High Priority - Operating with an expired Division of Hotels and Restaurants license. June1, 2021 Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the dining area, ice chute and soda nozzles soiled with mold like substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the three compartment sink, pots and trays inside sink, Employee moved all. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At inspection time, 5 employees, no Manager on site.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees (male and female) at the cook line.

Intermediate - No soap provided at handwash sink. Handwash sink at the drive thru area, no paper towels, no soap and no sign

Intermediate - Spray bottle containing toxic substance not labeled. At the drive thru area, spray bottle with blue liquid not labeled.

Basic - Bowl or other container with no handle used to dispense food. Multiple cups no handles inside seasoning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the cook line, employee moved. Corrected On-Site

Basic - Food stored on floor. At the dry storage area, opened flour bag on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, tongs and spoons on oven handle, employee moved all to sink. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the prep area, rice spoon in 73F water, manager moved spoons to sink. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. At the prep area, cook line and front area, to go containers not inverted, employee inverted all. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the drive thru area, next to ice machine, employee labeled sugar. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment currently has license on display, expiration date 6/1/21 Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Chicken wings were prepared at 2:00p , time added. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pot of cooked corn on the stove on cook line temperature: corn (121°F - Hot Holding) Manger turned heat up. 2:15p: corn (188F - Hot Holding ) Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of ice dispenser on soda machine in lobby soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket on shelf near cook line with single service items. Employee removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed cases of food on floor in walk-in freezer, also observed cans of beans and two large bags of sugar on the floor in the dry storage area. Employees removed from floor during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs and other utensils hanging from crash cart and oven door. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed two large containers with white substances in them not labeled in dry storage area.