CHIC-N-GYRO

Intermediate - Handwash sink not accessible for employee use at all times. -difficult to reach hand wash sink at front counter next to table.

Intermediate - No soap provided at handwash sink. -soap dispenser empty at hand wash sink by back door. Operator filed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -grease build up on floors under cooking equipment. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust. -vents dusty/soiled above front line, in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove has build up of grease. -shelves in 3 door cooler soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef over spices, vegetables in 3 door cooler. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -no date mark on open can of stuffed grape leaves.

Basic - Floor soiled/has accumulation of debris. -grease build up under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves, interior slightly soiled in 3 door reach in cooler. -interior of upright reach in cooler soiled with food debris.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce and cut tomatoes, tzatziki 1hr per operator(56-60F - Cold Holding) advised operator to put in ice bath for immediate temperature recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back by 3bay sink blocked by trash can

Basic - Food stored on floor. Bagged onions on floor Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle touching rice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Upright fan in kitchen -exterior of cooler doors on back prep table that is used for non food storage

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior Bottom of white cooler soiled -Inside rim of chest freezer

High Priority - Gyro meat in a broiler that is turned off. -operator turned rotisserie on. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -falafel mix in to go bags, not designed to be in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above hummus in reach-in cooler, operator moved eggs to shelf above raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tzaziki 48°f less than 30 minutes on insufficient ice bath. Operator added more ice. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. -grease and food debris under cooking equipment.

Basic - Plumbing system in disrepair. -cold water handle on hand wash sink by bench freezer broken.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up on 4 burner stove Warning - From follow-up inspection 2023-05-31: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. - Shopping bags used for meat in chest freezer. Advised to use food grade bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Carton of eggs stored on shelf above feta cheese. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Tzaziki sauce 50F-52F overnight per operator. Two 1/6 pans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tzaziki sauce 50F-52F overnight per operator.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Milk opened 48 hrs per operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - Back sink blocked by trash bin. Corrected On-Site

Intermediate - No soap provided at handwash sink. - In back next to mop sink. Corrected On-Site

Basic - Food stored on floor. - Bag of onions stored on flattened cardboard box on the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom of white reach in freezer has splash and food debris accumulation. - Coca Cola refrigerator has black mold like debris on bottom of unit and dust on fan guard.