Munich Gyros

Inspector's notes

In walk in cooler, covered container of marinated raw chicken stored over flats of raw shell eggs. Manager moved flats of raw shell eggs above raw chicken to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At prep area, employee handling ready to eat lettuce with bare hands. Employee discarded lettuce. See embargo form. Discussed 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, back door open without fly fan on. Employee turned fly fan on at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified foo manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bulk bags of garbanzo beans and rice on floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

After running fixtures for several minutes, the maximum water temperature of 91F was observed at all sink fixtures in the establishment . Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Proper water temperature was reinstated before the end of the inspection. Ensure hot water is available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hookah adjacent to food prep work station with the nozzle under a sealed package of food. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC instructed to relocate the hookah. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler/44F, observed raw beef and chicken, cooked rice, and sour cream at 43-44F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, proper temperatures were observed earlier, and the TCS foods were within safe time holding parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler at 44F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC immediately scheduled repair service. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed soiled surfaces including the ventilation below the reach-in freezer, the exhaust hood and baffles, the cabinet below the soda machine, etc. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unwrapped plastic knives displayed with cutting and handle surfaces intermingling. Self-service Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by consumers. Corrective Action: Correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected.......Front entrance door propped open. Maintain closed to prevent the entrance of insects/rodents. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.....Worker's meal on kitchen work surface. Ensure meals are eaten away from food, clean equipment and food prep areas. Worker instructed to clean/sanitize the area. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers......Observed two unlabeled chemical spray bottles. Bottles labeled as Clorox and window cleaner at time of inspection. Correct By: Corrected At Time Of Inspection