Gyros King

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

Bin of ice machine by triple sinks, interior has black mold-like substance.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

In walk-in freezer, ceiling has paint peeling.

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

Open bottle water on counter of flip top reach-in cooler

Operator removed. Corrected On-Site

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris

Floor at cook line has grease build up

Hood system over fryers has grease build up

Wall behind fryers has grease build up. Repeat Violation

Basic – Food stored on floor

At shake station, sugar on bread rack. Rack is laying flat, sugar is not 6 inches off floor.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Stand up reach-in freezer by shake station area has ice build up. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

At cook line, tongs stored on oven handle. Operator removed. Corrected On-Site

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

At shake station, ice cream scoop in standing water, 83f.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

No ambient thermometer in flip top reach-in cooler.

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

At cook line, hood filters over fryers have grease build up

Sides and gaps of fryers have build up of grease and debris. Repeat Violation

Basic – Reach-in cooler shelves with rust that has pitted the surface

Double door reach-in cooler has rusted shelves.

Basic – Single-service articles not stored inverted or protected from contamination

At wings sauce station, small styrofoam containers not inverted.

Basic – Unclean building components, attachments or fixtures

In walk-in cooler, fan covers have build up

Walk-in cooler gasket soiled. Repeat Violation

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

Handwash sink at cook line, faucet leaking

Also, handwash sink is slow draining.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Two wet towels on counters at cook line.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

At front counter, Sanitizer Bucket (Chlorine 0ppm).

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

At cook line, gyro meat (74F – Cooking), operator stated he just turned off rotisserie, turned back on. Repeat Violation Admin Complaint

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 6/1/2023 Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw calamari stored over yogurt sauce

In walk-in freezer, open case of corn stored below cases of raw fish. Repeat Violation Admin Complaint

High Priority – Raw sewage on ground of establishment

At back door, into drive thru area, waste water leaking from one clean out cover, visible grease at second clean out cover and metal sanitary cover Warning

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

In sandwich make flip top reach-in cooler, chicken (57F – Cold Holding); cut lettuce (58F – Cold Holding); cheese (57F – Cold Holding); hamburger (46F – Cold Holding); Ambient temperature 57f. nIn stand up reach-in cooler at cook line, chicken (51F – Cold Holding); fish (50, 49F – Cold Holding); shrimp (49F – Cold Holding). Operator stated all,items placed in coolers 2 hours earlier. Operator placed ice on all items. Ambient temperature 50fnOn lower shelf at cook line, cooked potatoes and corn (62F – Cold Holding). Operator stated items placed out 2 hours earlier. Operator moved to walk-in cooler. Corrective Action Taken Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

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

Multiple cutting boards at dish area have black stains. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizer bucket stored in front counter handwash sink.

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

Handwash sink at front counter, no soap or paper towels. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Two employees present, employed less than 60 days, no proof of employee responsibility. Repeat Violation