MR GYRO'S GREEK AND MEDITERRANEAN GRILL

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then proceed to handle clean food equipment and continue food prep without washing hands Advised operator of proper hand washing for employees to wash hands properly Corrected On-Site

High Priority - Observed Employee touch soiled apron and then engaged in food preparation at cook line without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked green beans inside steam well at front counter at 112F - Hot Holding Per operator food placed on steam well and left out of temperature for approximately 1 hour Operator reheated items to 165F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at round counter blocked by chair Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink at front counter Operator provided

Intermediate - Observed employee hired less than 60 days ago with 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. Provided documentation to operator at time of inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice inside covered large plastic container with condensation build up on top of lid at 47F - Cooling at 2:15 since 5pm the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice inside covered large plastic container with condensation build up on top of lid at 47F - Cooling at 2:15 since 5pm the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours see stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice inside covered large plastic container with condensation build up on top of lid at 47F - Cooling at 2:15 since 5pm the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours see stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container and hose handle stored inside hand wash sink at front counter Operator removed

Basic - Ceiling tile missing electric wires exposed in back kitchen

Basic - Stored food not covered.

High Priority - Container of medicine improperly stored. Observed vitamins stored above white reach in freezer at front line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of sauce in walk in cooler. Operator stored all items properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observe bowl with no handle inside plastic container of cooked rice. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food on top of plastic trays, per operator, plastic trays are used for guest food items. Operator removed items and stored properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice (102F@12:00, since 10:00F - Cooling). At this rate, product did not reach 70F within 2 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice (102F@12:00, since 10:00F - Cooling). At this rate, product did not reach 70F within 2 hours. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Pork stored over French fries. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw chicken stored over cooked rice. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, cooked rice (80F - Hot Holding). Operator stated rice held in unit for approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item on stove to reheat to 165F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink by register. Operator provided paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand sink by oven. Operator provided soap. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 80 degrees, fresh garlic and oil dressing. (Stored overnight)/front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80 degrees, fresh garlic and oil dressing.(stored overnight at ambient temperature).

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Bowl or other container with no handle used to dispense food. Feta cheese/walk in cooler

Basic - Food stored in a location that is exposed to splash/dust. Hot sauce containers by hand wash sink/under paper towel dispenser/frontline/corrective action taken/operator removed food items. Corrective Action Taken

Basic - Food stored on floor. Oil/shortening containers =kitchen

Basic - Single-service articles improperly stored. Paper napkins on floor/frontline/corrective action taken/operator stored single serving items properly. Corrective Action Taken

High Priority - Container of medicine improperly stored. By frontline/above prep area/corrective action taken/operator stored medicine in proper area. Corrective Action Taken

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken at 158 degrees, corrective action taken/operator put chicken back on grill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Moussaka/prepared over 24 hours before/corrective action taken/operator date labeled food/walk in cooler. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored in a location that is exposed to splash/dust. Sauces/by hand wash sink/corrective action taken/operator removed foods. Corrective Action Taken

Basic - Food stored on floor. Oil/shortening containers/kitchen

Basic - Stored food not covered. Fresh olives container /storage area/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over whole tomatoes/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 98 degrees, chicken soup/hot hold#2(held over 4 hours)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup at 98 degrees/hot hold#2(held over 4 hours)

Basic - Food stored on floor. Pita bread/kitchen/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor/corrective action taken/operator stored single serving items properly. Corrected On-Site

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 cannot be determined. See stop sale. 4 spinach pies, 92f not time marked, since 11am, now 4 hours, were discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans 127f in steam table, less than one hour, removed to reheat, water level raised at 150f. Corrective Action Taken

Basic - Food stored on floor. Bag of carrots on walk in cooler floor. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit, Reheated, now Hot Holding potato 116f green beans 109f in steam table finished reheating according to cook employee. Less than 2 hours. Removed to reheat 165f Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in pan over boxes of produce in Walk-in cooler, was removed to proper storage. Corrected On-Site

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 cannot be determined. No time mark on spinach pies put out on table less than thirty minutes ago, time was added. Corrected On-Site

Basic - Food stored on floor. Boxes of whole tomatoes on kitchen floor. Was removed to proper storage. Corrected On-Site