King Of Gyros

Inspector's notes

Observed boxes of chicken and meat on floor and within 6 inches of floor in walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC stated they will raise foods higher. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of dust on fan vent and on ceiling in walk-in cooler. 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 raw chicken and beef stored above containers of cooked chicken gyro meat labeled 'fully cooked'. No contamination observed. Discussed with Person in Charge (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. Also observed all the chicken, steak in the refrigerator next to the flat top and all the different meats in the white freezer by the register to be stored without lids for protection. Discussed to store items covered to prevent contamination in between usage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the shelving unit next to the three compartment sink storing equipment (tongs, sauce bottles, cooking utensils and items of the like) to have yellowish/orange dried food particles on the equipment itself and the containers storing the equipment. Also observed a cutting board stored away as clean on the hot and cold valve behind the faucet of the three compartment sink. Discussed with PIC All food-contact surfaces and equipment must be cleaned to sight and touch and shall be stored in a location that prevents contamination. PIC rewashed the cutting board and pulled all the items from the storage shelf to rewash at the time of inspection. Also discussed with PIC to cover/block/protect the shelving from contamination prior to shawarma prepping. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoops in seasoning, grains and sauces stored with the handle in the product. Discussed with person in charge (PIC) In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ventilation system with missing or dangling caulking on the fixed parts of the ventilation system. Discussed with PIC all fixed ventilation parts shall be sealed with high temperature caulking to create a smooth and easily cleanable surface and prevent accumulation of grease and to prevent drippage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several single use seasoning containers reused for different seasonings. Discussed with PIC the single use items are not designed to be washed, sanitized and reused. Discussed to replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed visibly frozen chicken in a box on the bottom shelf of the prep table in the back of the facility. Per PIC the chicken was left out for approximately an hour since delivery and was intended for it to be easier to work with for when PIC can prep it after the lunch rush. Discussed with PIC all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC placed the frozen chicken into the walk-in until ready to prep at time of inspection. Corrective Action: Correct at time of inspection

Inspector's notes

Observed raw chicken stored above containers of cooked chicken gyro meat. No contamination observed. Discussed with Person in Charge (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 several single use seasoning containers reused for different seasonings. Discussed with PIC the single use items are not designed to be washed, sanitized and reused. Discussed to replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed separated and missing caulking or organic matter on existing caulking along the three-compartment sink and prep sink. Discussed with PIC all fixed equipment shall be sealed with caulking to create a smooth and cleanable surface if the equipment is not easily moved to be properly cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Person in Charge (PIC) was able to provide proof a CFM was obtained since the last inspection but the employee was not on sight at the facility. Discussed with PIC to increase the amount of employees with a CFM prior to next inspection. 7th Consecutive Violation

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Employee drinks and gum observed being stored on the top walk in shelf and on dry goods wire rack for customer consumption. Employee drinks must have a lid and straw and be stored away from/in a manner that cannot contaminate food, drink, and ice for customer consumption. Employee moved drink to a proper storage area. Advised PIC to create a designated area for all employee-related personal items and foods to avoid potential contamination. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed a hand sink directly next the prep table where hummus was being prepared. The hand sink and the prep table are less than 24 inches of each other. Please install a splash guard at this hand sink prior to the next routine inspection to protect food from contamination from splashes. Correct By: Correct Prior To Next Routine Inspection

Core-4-201.11, C: Equipment and Utensils-Durability and Strength ------ Observed uncoated plywood used as a shelf liner in the freezer, cardboard as shelf liner in the dry storage and a shelf constructed of uncoated wood, duct tape and metallic tape used to hold sauces in the walk in cooler. Materials must be constructed to be smooth and easily cleanable, and durable to be able to withstand regular cleaning. Replace with approved non-absorbent materials such as metal or plastic prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection