Anf Gyros And Grill

Basic – Bowl or other container with no handle used to dispense food

Multiple 2 oz plastic cups in seasoning containers.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket on top of ice machine, operator flipped bucket over. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Drink on counter next to Togo sauces, 2 drinks on cooks line table. Employees had moved drinks. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Keys on table above packs of croutons near front counter, employee moved keys. Corrected On-Site

Basic – Food stored on floor

Multiple times on floor in small walk in freezer inside walk in cooler.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

2 spoons in water at 100F by rice cooker. Operator dumped water. nSpoon/ladle on oven door handle, employee moved item. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sinks in kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Soda nozzle backsplash of soda machine in lobby.

Basic – Single-service articles improperly stored

Box of single service napkins on floor in back storage hallway.

Basic – Water leaking from pipe and/or faucet/handle

Handwash sink near mop sink when water is running the pipes under sink leaks.

Basic – Wet mop not stored in a manner to allow the mop to dry.

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee pull pants up with gloved hands, then continued building sandwich, spoke to manager about going over handwashing with employees.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nchicken wings (61F – Cold Holding); raw batter water (66F – Cold Holding) items sitting at room temperature, spoke to operator about adding to time as a public health control application or keeping items under 41F, operator chose to time mark items and started filling out application during inspection. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

WD40 next to seasonings in dry storage area across from Three compartment sink

nContainer of medicine pills on shelf above reach in freezer across from cooks line. nnFly spray can stored on top shelf above reach in cooler on cooks line and can on shelf above Togo sauce packets. nOperator moved all chemicals away from food. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior small oven/toaster.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Recharge zone by back door.