Mr Gyros

Inspector's notes

Observed gyro meat being hot held next to the flat top at 112°F. 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 reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation

Inspector's notes

Observed in use utensils stored on top of cardboard under the flat top. 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. PIC switched to using a clean cutting board to hold utensils in the interim. Corrective Action: Correct prior to next routine inspection. 2nd consecutive violation

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) at the time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3rd consecutive repeat violation.

Inspector's notes

Observed employee washing and prepping RTE lettuce at the time of inspection with no gloves on. 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.

Inspector's notes

Observed gyro meat being hot held at the flat top at 123*F 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 135°F or above. Per PIC gyro was hot held for 1 hour. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked gyro cooling on the counter at 100*F-115*F at the time of inspection. 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. Per PIC, gyro is shaved off and left out for a maximum of two hours to cool before going into the walk-in cooler. The gyro at the time of inspection was on the counter for less than an hour and was moved to the walk in cooler to rapidly cool at the time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probing thermometer on site at the time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection on 9/4/25. Can be verified using electronic means. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in use utensils stored on top of cardboard under the flat top. 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. Discussed with PIC cardboard usage and future utensil storage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) at the time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive.

Inspector's notes

Observed spatulas, tongs, knives washed and rinsed after coming into contact with time/temperature control for safety food without being sanitized. Operator washed, rinsed, and sanitized all applicable items at the time of inspection. Discussed with operator that food-contact surfaces must be properly sanitized after washing and rinsing, and all food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gyro meat cooling on counter in deep metal pan at 87*F less than two hours after cooking. Operator moved meat into walk in cooler to be rapidly cooled at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged and in box raw meats stored directly on floor of walk in cooler. 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

Observed mop sink with missing Atmospheric Vacuum Breaker (AVB). All mop sinks must be equipped with an AVB to prevent back siphonage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM on site at time of inspection.

Inspector's notes

Observed cooked gyro sitting at 105*F sitting at room temperature person in charge explained it was shaved 30 minutes before temperature was taken. Person in charge informed after gyro is shaved from spit it shall be held at 135*F. Person in charge chose to cool product down to 41*F at time of inspection.

Inspector's notes

Observed cut tomatoes, and two types of sliced cheese in prep top and in reach in cooler at a temperature of 44-45*F at time of inspection. Person in charge explained items were prepped over 4 hours prior to inspection and discarded items at time of inspection.

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Observed no probe thermometer available to take food temperatures in facility. The facility does not have a probing food thermometer; and not readily accessible. PIC will order one and send a photo via email or reinspection will be on 05/29/2024. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed containers of marinated chicken being stored on the ground in the walk-in. Protected from contamination in clean, dry location 6 inches above floor. PIC moved chicken to an appropriate location. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed that the wiping cloth bucket tested at 10ppm for chlorine sanitizer. Moist cloths used for food and non food contact surfaces that are not kept in an approved sanitizing solution at the proper concentration-for chlorine 50ppm to 100ppm as determined by tested strip. Ensure that cold water is used and refresh the sanitizer every 4 hours. The PIC refreshed the sanitizer bucket at the proper concentration at the time of this inspection. Correct By: Corrected At Time Of Inspection