Grecian Gyro Northside,LLC

Observed tongs and cutting boards stored as clean with visable debris still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The PIC removed these items to rewash.

Observed employee with mulitple bangles and bracelets on her arms while actively working with food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC asked employee to remove jewlery.

Observed buildup on floors and walls around entire facility.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have facility cleaned.

Observed grill cook wearing a bracelet while actively working with food. Employees handling food may not wear any jewlery with the exception of a plain wedding band. PIC had employee remove bracelet.

Observed employee answer phone and make phone calls, then put on new gloves without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. Instructed employee to wash.

Observed multiple items stored in reach in and prep top coolers above 41. Time/Temperature control for safety food, hot and cold holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41F or below. Instructed employees to discard all food that had been held longer than 4 hours. PIC will store food on ice or in the walk in until repairs can be made.

Observed hand sink with ice and other substances dumped in it. A handwashing facility may not be used for purposes other than handwashing. Informed employees that handwashing sinks may not be used for any other purpose than washing hands.

Observed large amount of black debris and buildup in ice machine. Food contact surfaces shall be clean to site and touch. PIC will have area cleaned.

Observed buildup on floors and walls around entire facility.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have facility cleaned.

Observed buildup on floors and walls around entire facility.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have facility cleaned.

Observed ventilation hood covered in grease which had condensed to the point of dripping. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. PIC will have hood cleaned.

Observed employee drink stored on counter near food prep and a half burnt cigarillo stored on top of a can of food. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Discarded items.