Gyros And Seafood Express

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of ice machine has mold like substance.

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

Ice bucket on ice machine not inverted for protection. Manager inverted. Corrected On-Site

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

Employee beverages on prep table behind front counter.

Basic – Equipment in poor repair

Freezer door on cook line across from fryers is broken.

Basic – Open dumpster lid. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Shrimp thawing in three compartment sink without cold running water. Manager turned on cold water. Corrected On-Site

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit

Employee pulled cooked chicken off the grill to hot hold. Cooked chicken was at: chicken (137F – Cooking) employee put back on cooktop and cooked to 177 F.

High Priority – Gyro meat in a broiler that is turned off

Gyro meat in broiler with only one heating element turned on and no rotation of the gyro cone. Inspector advised operator to slice gyro meat from cone and fully cook on the grill until rotisserie can be fixed.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In reach in cooler across from gyro station: cooked pasta (45F – Cold Holding); cut tomatoes (45F – Cold Holding); cut leafy greens (45F – Cold Holding) temperatures taken at 11:45 am. Manager placed items on ice. Temperatures taken again at 12:20 pm and cooked pasta 42 F, cut tomatoes 42 F, cut leafy greens 43 F. Corrected On-Site Repeat Violation

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

Cutting boards on reach in coolers in kitchen have built up food debris. Can opener on table by gyro station has built up food debris. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink by three compartment sink. Manager replaced paper towels.

Portable fire extinguisher missing from its designated location. For reporting purposes only

Fire extinguisher on floor underneath electrical panels in rear of kitchen. Repeat Violation