Cairo's Gyros

Inspector's notes

Observed handwashing sink by freezer without any paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice inside of rice cooker with internal temperature of 90*F, PIC stated that it had been left overnight. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed sanitizer bucket with Quat conentration above 400. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC diluted bucket with water to proper levels at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed in reach-in refrigerator cubed raw marinaded beef stored above lettuce and in the freezer raw kafta kabob stored above cooked chicken gyro and fries. Discussed with PIC all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the back of the facility cooking area next to the three compartment sink to store a shelving unit of unused equipment and cutting boards that have food debris and grease build up. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of Tahin and jars of peppers stored directly on the ground. Discussed with PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated food off the ground at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy grease buildup and food debris on the left side wall next to the flat top grill on the main cookline and the left side of the stove top on the vented system by the three compartment sink in the back. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed baklava in clam shell containers by the register and rice pudding in the Coca- Cola refrigerator without any labeling. Per PIC the baklava and rice pudding was made at a different permitted location and was verified. Discussed with PIC all packaged food labels from the other facility shall include the following items: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Corrected prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed reused single use containers of feta cheese used as scoops and stored in foods. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for foods or storage of foods. Discussed with PIC to replace with reusable food safe containers by next routine inspection. Also discussed scoops shall be stored outside of product or stored in the food with handle upright not touching the food. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed at the hand wash sink in the back of the restaurant to slowly drain and to leak from the twist handle waste valve. Discussed with PIC to have the hand wash sink fixed/ repaired/replaced to properly drain and to stop leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed grease buildup, dust and food debris on the ceiling, walls, sides of equipment, bottom of all reach-in refrigerators, on the stove in the back hallway, fryer stored in the back and at three compartment sink and under equipment in the main kitchen. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed dark black buildup of grease and grease drippage down the walls at the main kitchen ventilation system. Also observed either separated or missing high temperature caulking on the fixed parts of the ventilation system. Discussed with PIC to fill/replace the high temperature caulking on the fixed parts of the ventilation system to prevent grease buildup and drippage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wash hands for less than 10 seconds at a prep sink in the kitchen. Also observed a sanitizer bucket stored in the hand wash sink by the register. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Hand washing shall only be done at hand wash sinks and are for hand washing only. PIC relocated the sanitizer bucket at the time of inspection. Discussed that hand wash sinks shall be maintained accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baklava in clam shell containers by the register without any labeling. Per PIC the baklava was made at a different permitted location and was verified. Discussed with PIC all packaged food labels from the other facility shall include the following items: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Corrected prior to next routine inspection.

Inspector's notes

Observed several seasonings and foods in reused single use containers of feta cheese and peeled garlic. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed with PIC to replace with reusable food safe containers by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at the hand wash sink in the back of the restaurant to slowly drain and to leak from the twist handle waste valve. Discussed with PIC to have the hand wash sink fixed/ repaired/replaced to properly drain and to stop leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed grease and food debris on the handles of all the equipment, underneath the equipment in the kitchen, on the side of the fryer on the walls in the prep and dish area and on the table next to the fryer. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on the white apron of the ice machine to have a light brown and dark black slimy organic matter. Discussed with PIC the all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of chopped lettuce and a container of chopped lettuce with tomato with an internal temperature of 58*F in the top of the prep table. Per PIC the 2 items were prepped and placed in the unit 30 minutes prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means and cooling shall not take place in the top or the bottom of the prep table. PIC relocated the chopped lettuce and the chopped lettuce with tomato to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the hand wash sink in the back of the restaurant to slowly drain and to leak from the twist handle waste valve. Discussed with PIC to have the hand wash sink fixed/ repaired/replaced to properly drain and to stop leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee chopping lettuce without gloves. The lettuce was placed in a container and put directly into the prep table. Discussed with PIC the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the hand washing sink at the front of the restaurant below the menu to not be supplied with paper towel or soap. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided paper towels and soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the white apron of the ice machine to have a light brown and dark black slimy organic matter. Discussed with PIC the all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of chopped lettuce and a container of chopped lettuce with tomato with an internal temperature of 58*F in the top of the prep table. Per PIC the 2 items were prepped and placed in the unit 30 minutes prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means and cooling shall not take place in the top or the bottom of the prep table. PIC relocated the chopped lettuce and the chopped lettuce with tomato to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility to not have a probing thermometer available. Per PIC there is one but was not able to find it. Discussed with PIC properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 10-23-24

Inspector's notes

Observed at the hand wash sink in the back of the restaurant to slowly drain and to leak from the twist handle waste valve. Discussed with PIC to have the hand wash sink fixed/ repaired/replaced to properly drain and to stop leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed food debris build up at the handles of all cold holding units and freezer units and hand washing sink handles in the kitchen. Discussed with the Person in Charge PIC to clean at a frequency effective to avoid accumulating build up. PIC cleaned all handles at the time of inspection. Correct By: Corrected At Time Of Inspection