GYROMANIA GRILL REAL FRESH GREEK FOOD

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.at 0 ppm Operator primed machine fixed to 100ppm chlorine. Corrected On-Site

High Priority - Employee touched pants and T-shirt and then engaged in food preparation,without washing hands. Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right across from gyro cooking machines Flip top cooler #2 cheese 48F cold holding, feta mix 47F cold holding ,per operator stored for longer than 4 hours and not prepared or portioned today see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right across from gyro cooking machines Flip top cooler #2 cheese 48F cold holding, feta mix 47F cold holding ,per operator stored for longer than 4 hours and not prepared or portioned today see stop sale

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. For blanched cooked potatoes sitting on top of convectional oven in cook line For cooked chicken sitting on a 1/3 metal pan next to flat top grill Both products stored approximately 1 hour. Operator timed marked Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Marinaded chicken at 4:19pm (46F cooling) since 1pm and cooked potatoes at 4:19pm 60F cooling) since 11am at 4:47pm 53F cooling At this current cooling rate marinated raw chicken will not cool to 51F within 4 hours and cooked potatoes will not cool to 41F within 6 hours. Operator transferred products to walk in freezer on flat sheet pans. Corrective Action Taken Repeat Violation

High Priority - Employee handle soiled towel then handled clean pans and engaged on preparing food with out washing hands. Employee washed hands Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ chlorine. Operator corrected to 100 ppm chlorine Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Cooked potatoes at 11:15am(104F cooling) since 10:20am at 11:45am same temperature, At this current cooling rate product will not reach 70F within 2 hours. Operator removed cover Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms and dolmades.

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. Observed chef touched cell phone in pocket then put gloves on and handled pan with yogurt sauce. Chef washed hands. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed peppers stored above cooked chicken.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm) Manager primed and produced a chlorine concentration of 100ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager enter kitchen from outside then began handling utensils at steam table; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (45F - Cold Holding); portion cups of yogurt based dressing (53F - Cold Holding) As per manager, both items stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (45F - Cold Holding); portion cups of yogurt based dressing (53F - Cold Holding) As per manager, both items stored overnight. Not prepped or portioned today. Items stored over-stacked. See stop sale. Repeat Violation Admin Complaint

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 on floor. Bucket of granulated garlic stored on floor in dry storage area. Employee stored properly. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage area: 2 dented cans of mushrooms and 2 dented cans of dolmades. See stop sale

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line: Employee used shirt to wipe face then put on clean gloves without hand washing hands. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler: Raw eggs stored over ready to eat chicken kabobs and cooked rice. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, reach in cooler#1: house made yogurt sauce (59-41F - Cold Holding) Not prepared or portioned today. As per operator placed in reach in cooler for approximately 3 and a half hours. Operator moved items to freezer to quick chill.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator could not show proof of training for one employee that has been working for over 60 days at the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked chicken kebabs prepared 26 hrs not date marked. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In dry storage are: Spray bottle of bathroom cleaner not labeled. Employee labeled. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket of chlorine solution had a solution strength of 0ppm. Operator refilled bucket with solution of appropriate strength. (100ppm) 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. Cooked chicken written on time control as a public health control form not time mark. Per operator product stored for approximately 2 hours. Operator timed marked product for the remaining time of 2 hours. Corrected On-Site

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. Emailed poster to operator to be printed and posted Corrective Action Taken

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. Emailed to operator to be printed and filled out by all employees Corrective Action Taken

Intermediate - Spray bottle containing toxic substance (soap and water)not labeled. On storage room. Operator labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor tiles missing and/or in disrepair. Broken on corner wall across from convection oven on front counter area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a box with unwashed romaine lettuce and a box with unwashed lemons stored above a container with cooked green beans inside walk-in cooler. Observed a box with unwashed peppers stored above a container with diced cucumbers inside walk-in cooler. Operator stored properly. Corrected On-Site