Gyros & More Improves its Sanitary Rating

Basic - Ceiling/ceiling tile shows damage or is in disrepair./ceiling hanging /loose by hand sink

Basic - Fan cover in walk-in cooler has accumulation of dust or debris.

Basic - Food stored in a location that is exposed to splash-pita bread on top of microwave under towels for hand wash sink **Corrected On-Site**

Basic - Interior top of microwave moderately soiled with encrusted food debris.

Basic - Reach-in cooler gasket torn/in disrepair./ front line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ 0 ppm chlorine- 50 ppm chlorine **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed./ to replace an area in the wall by the 3- compartment sink

Intermediate - Cutting board(s) stained/soiled./small cutting board front line

Intermediate - Handwash sink not accessible for employee use at all times./front line hard to get at microwave shelf in the way

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./ observed employee certification had copy on his phone

Basic - Bowl or other container with no handle used to dispense food./for bulk breading walk in **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris.

Basic - Gaskets with slimy/mold-like build-up./ reach in freezer

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container./scoop in the rice **Corrected On-Site** **Repeat Violation**

Basic - Interior too of microwave moderately soiled with encrusted food debris.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Basic - Reach-in cooler gasket torn/in disrepair./ front line cooler and 2- door freezer **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name./salt writing coming off- burger wheat in walk in

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area./employee taking trays to finish explained needed to wash hands upon returning to work **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food./bulk product in walk in

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ rice front line above the chill line of ice bath re- educated on proper ice bathre-temp 41-43°discussed can add rice to TPHC **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times./ hard to was hands employee hand wash sink by the microwave tight squeeze into the corner

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./observed book and test must have original certification by next inspection or a warning shall be issued **Repeat Violation**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas couple of ceiling tiles **Repeat Violation**

Basic - Ceiling/ceiling tile shows damage or is in disrepair./1- tile with a hole in it **Repeat Violation**

Basic - Food stored on floor./front line container of ketchup **Corrected On-Site**

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container./ cooked rice in the walk in **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./by dish area

Basic - Reach-in cooler gasket torn/in disrepair./2-door freezer

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas wall on the side of the dish rack **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds./ re-educated and out chicken on to continue cooking/ re-temp final temperature 170°-173° **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ gave manager TPHC and helped her fill it out **Corrected On-Site**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ stemlike at 42°, calibrated with manager to 32° **Corrected On-Site**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained- observed employee book and test but not original certification must have by the next unannounced inspection

Basic - Bowl or other container with no handle used to dispense food./bulk rice utilizing cup **Corrected On-Site** **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured./ front line

Basic - Case/container/bag of food stored on floor in kitchen./just recieve do truck a little while ago **Repeat Violation**

Basic - Ceiling/ceiling tile shows damage or is in disrepair./hoke in one of ceiling tiles and 1-broken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom./on left side of the shelf with metal cambros

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Intermediate - Employee applied hand antiseptic in place of washing hands as required./ chef front line- re-educated **Corrective Action Taken**

Intermediate - Heavily Encrusted material on can opener blade. **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ hummus, grape leafs, rice **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food./condiment cup scoop spices and dry goods Corrected On-Site** **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler just got the truck- but there is no room to place the product off the floor- may utilize rack to help with the storage

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food./ raw chicken over feta cheese in the walk in cooler **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit.raw chicken and raw ground beef skewers stored in the same cambro container

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Paper towel used as liner for food container. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food./ for rice

Basic - Carbon dioxide/helium tanks not adequately secured./ back area

Basic - Gaskets/seals on holding unit in poor repair./ front line cooler and 2 door freezer in back prep area

Basic - Single-service articles improperly stored./ ketchup packets in container on floor

High Priority - Nonfood-grade containers used for food storage - direct contact with food./ bulk storage

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening./ hummus,takiki sauce

Intermediate - Moderately Encrusted material on can opener blade.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.restrooms 80 **Warning**

Basic - Can opener blade not kept sharp - observed heavy rust build up on the blade and base **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - Interior of microwave moderately soiled with encrusted food debris. **Corrected On-Site** **Warning**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.knives at he front counter **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Corrected On-Site** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All items made at 9 and 10 am covered while cooling **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.restrooms 80° **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front line cooler 45° **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler chicken **Warning**

Basic - Reach in cooler not maintaining TCS foods at 41 degrees f or below- ambient temperature in unit reading 60 degrees f- owner stated aware and has repair man on way- establishment has ways to maintain product- **Warning**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ 70 degrees f- front line **Warning**

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ 68 degrees f front line **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ hummus, grape leafs 68-70 degrees f- recommended rapid chill- operator stated all items were prep and brought up to cooler with in the last 11/2 hrs **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit..shwarma meat at 101 less tha one hour , must be rapid chilled to 41 **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken on a stick is above chopped parsley in the walk in

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Cutting board(s) stained/soiled.

Basic - Attached equipment soiled with accumulated dust.the intake air vents

Observed cutting board grooved/pitted and no longer cleanable.

Observed attached equipment soiled with accumulated dust.back room vent

Observed cutting board grooved/pitted and no longer cleanable.

Observed attached equipment soiled with accumulated dust.backroom

Critical - Observed encrusted material on can opener.

Carbon dioxide/helium tanks not adequately secured.in the back room

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken is stored over raw beef in the walk in cooler

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs stored over rte foods in the walk in cooler Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.

Critical - Observed raw animal food stored over cooked food.raw chicken over tomatoes

Observed nonfood-grade containers used for food storage.black trash bags for gyro meat Corrected On Site.

Critical - Observed food being cooled by nonapproved method.the rice while cooling in the walk in cooler was tightly sealed with plastic, must allow for hot temps to escape

Critical - Observed raw animal food stored over cooked food. raw chicken is stored above cheese in the walk in coolerRepeat Violation.

Observed employee with no hair restraint.on the food prep emplyee

Critical - Observed encrusted material on can opener.

Critical - Observed toxic item improperly stored.non approved hot shot bug spray is stored ithe back room

Critical - License expired within 30 days after expiration date. $242.00 plus a $50.00 late fee is due to bring license current. Mail to DBPR, Bureau of Central Intake, 1940 N Monroe St., Tallahassee , FL, 32399-0783.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Establishment posted advisory specific for gyro meat. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured in kitchen by prep table.Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, in bulk food containers there are cups used for dispensing and stored in bins.Corrected On Site.

Lights missing the proper shield, sleeve coatings or cover; light shield missing over 3 comp sink area.

Observed build-up of grease on hood filters.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit; spreader in standing water at front counter. Corrected On Site.

Critical - Observed toxic item stored by food; chemical bottle hanging on shelf next to food at front counter.Corrected On Site.

Critical - Observed unlabeled spray bottle.