ALEX'S GYRO AND CHEESESTEAKS

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. Provided operator with form. 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. Operator was not able to locate form. Provided operator with new form. Employees working read, print, signed, and dated form during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelve in storage

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf under flat top

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Bucket of tahini stored on floor.

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster in back lid missing

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in stand up freezer front Ice build up reach in freezer back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in-cooler vent and ceiling soiled Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service items on front counter not inverted. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Restroom faucet leaking. Unable to turn off water completely

High Priority - Gyro meat in a broiler that is turned off. - Observed broiler off and gyro meat 95F. Operator turned on equipment and heated to 184F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At front sink on cook line. No soap provided at handwash sink. - At ware washing station. 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. - Provided paperwork. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - Observed employee on top shelf above canned sodas in walk in cooler. Advised to separate food items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - Grease accumulation on floor behind oven on cook line next to pan catching grease from ventilation hood.

Basic - Nonfood-contact surface soiled with grease, food debris, or dust. - Fan guard at walk in cooler has dust accumulation. - Ventilation hood has grease accumulation dripping pan on the floor behind ovens.

Basic - Unnecessary items/unused equipment on the premises. - Facility has cluttered personal items on racks at ware washing area and next to back door. Advised to remove unused items.

Basic - Water leaking from pipe. - Hand sink next to triple sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. - Cooling overnight in walk in cooler per operator basmati rice 47-49F. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Walk in cooler Cold Holding overnight per operator 47-50F: Chicken wings, Tilapia, chopped tomatoes, feta cheese, sliced American cheese, sliced Swiss cheese. - Cooling overnight per operator basmati rice 47-49F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler Cold Holding 47-50F: Chicken wings, Tilapia, chopped tomatoes, feta cheese, sliced American cheese, sliced Swiss cheese. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. - Sink next to triple sink has sponges, brillos, wiping cloths and several other items piled inside. Advised to remove items and make accessible to person washing equipment.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - Chest freezer in walk in cooler plastic on interior of door is detached exposing insulation.

Basic - Nonfood-contact surface soiled with dust. - Fan covers in walk in cooler Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. - To go trays at front next to display case.

Basic - Wet mop not stored in a manner to allow the mop to dry. - Wet mop stored in mop wringer wet next to mop sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Rice cooling for 4 hrs with temperature of 99F.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Rice made 3 days ago no date marked.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice cooling for 4 hrs with temperature of 99. Chicken wings kept in cooler since Sunday with temperature of 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken wings kept at walk in cooler since Sunday with temperature of 45.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.Gray cutting board kept in prep table by microwave.

Basic - Equipment in poor repair.Gaskets at chest freezer inside walk in cooler.

Basic - Floor soiled/has accumulation of debris by pos system.

Basic - Food not stored at least 6 inches off of the floor.Produce received a few days ago. Snapple juice bottles.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.In all freezers.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Pepsi cooler handle has build up. Fan cover at walk in cooler have dust. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Chest freezer at back that has fish have food debris.

Basic - Stored food not covered.Meats at tall reach in freezer. Fish at chest freezer in back.

Basic - Unnecessary items/unused equipment on the premises.Slicer under three bay sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind microwave.

High Priority - Time/temperature control for safety food cold held at greater than 41 °F. - Gyro meat less than 2 hours on make table 44°. Operator put in reach in for temperature recovery. After thirty minutes 39°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - In front kitchen area. Operator supplied paper towels during inspection. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - Fan covers in walk in cooler.

Basic - Plumbing system in disrepair. - Handwash sink next to three compartment not working. Discussed with operator importance of hand washing especially when dishwasher changes tasks.