Gyroville

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf- observed employee thermo bottle on dry storage shelf.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter and main kitchen- observed interior and exterior of ovens soiled with food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and low boy coolers- observed gaskets soiled with food debris.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in main kitchen.

Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed inside all reach in coolers.

Basic – Single-service articles improperly stored. Front counter bottom shelf – observed Togo spoons and forks being stored with stainless steel cleaner.

Basic – Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop sink.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cold holding unit- observed soiled wiping cloth on prep station

n-cook line flat top grill- observed wiping cloth on cutting board.

Basic – Working containers of food removed from original container not identified by common name. Flat top grill- observed squeeze bottles of oils and water without labels.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator prepare ready to eat food for customer consumption, touch register, open cooler doors, change gloves no hand wash.

High Priority – Toxic substance/chemical improperly stored. Main storage shelf- observed spray bottle of odor remover being stored with sugar

n-front counter- observed spray bottle of stainless steel cleaner being stored with package ketchup and single service items.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator stated internal cooking temperature for chicken 160 degrees F. Explain to operator internal cooking temperature for chicken. Corrective Action Taken

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.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen at prep sink- observed no paper towel at hand washing sink

nFront counter- observed no paper towels at hand washing sink-

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.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in men's and women's restrooms.

Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen- observed exit door being blocked by chair.