Gyro House 32

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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. Consecutive repeat violation: 4th.

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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. Consecutive repeat violation: 4th.

Inspector's notes

Observed employee drop falafel making utensil on the ground, take utensil to the sink and wash with soap and water and return to the falafel station with utensil to continue use of utensil. Utensil was not sanitized after being washed and rinsed at the time of inspection. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Instructed employee to prepare sanitizer within proper concentrations and sanitize utensil in chlorine for 10 seconds at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes 49*F, cut lettuce 44*F, hummus 45*F, gyro meat 49*F, soft cheese 46*F, olives 45*F, raw chicken 50-53*F, tzatziki 50*F in the prep table and tiramisu, cheese cake, cake with mascarpone 48*F-53*F in dessert cooler at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection and all TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dessert cold holding case with TCS foods between 48*F-53*F at the time of inspection. Min/ max thermometer read 50.5*F and in unit thermometer read 50*F. Also observed prep table hold TCS product between 44*F-53*F at the time of inspection. Min/ max thermometer read 49.6*F and in unit digital thermometer read 46*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Can be verified through electronic means. Corrective Action: Correct prior to re-inspection on 7/3/26.

Inspector's notes

Observed establishment sanitizing with chlorine and only have damaged test strips available, unable to properly test sanitizer concentrations at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Can be verified through electronic means. Corrective Action: Correct prior to re-inspection on 7/3/26.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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. Repeat Violation: 3rd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in prep table reach-in cooler covered containers of gyro meat being cooled. Gyro meat measured 70-80*F on a probe thermometer; per PIC gyro meat had been cooked 1 hour prior. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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.