Manhattan Gyros And Subs

Basic – Cardboard used to line food-contact shelves

Cardboard on shelf on cook line underneath sauces.

Basic – Ceiling vent cover missing

Vent cover in front of walk-in cooler missing. Repeat Violation

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

Employee bottle of water on shelf above three compartment sink.

Basic – Food stored on floor

Bucket of chicken stored on floor in front of cook line fryers

Case of soda and case of cooking oil stored on floor in dry storage room next to office.

Basic – Ice bucket/shovel not inverted between uses

Ice bucket stored on top of ice machine. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave on cook line.

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

Hood vents above grill greasy

Gaskets of reach-in freezer across from three compartment sink.

Basic – Open dumpster lid

Dumpster behind building.

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

To go container lids stored on kitchen shelf. Manager turned lids over. Corrected On-Site

Basic – Stored food not covered

Crab legs stored in walk-in freezer. Manager covered crab legs. Corrected On-Site

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

Bucket of chicken thawing at room temperature in kitchen. Manager moved chicken to walk-in cooler. Corrected On-Site

Flammables stored near a source of ignition. For reporting purposes only

Container of gas stored next to water heater. Manager moved container to office closet. Corrected On-Site Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Item in reach-in cooler across from walk-in freezer: noodles (46F – Cooling). Manager stated item cooked the previous day

nItems in walk-in cooler: noodles (46F – Cooling); rice (46F – Cooling). Manager stated items prepared the previous day. Repeat Violation Admin Complaint

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

nItem in reach-in cooler across from walk-in freezer: noodles (46F – Cooling). Manager stated item cooked the previous day

Items in walk-in cooler: noodles (46F – Cooling); rice (46F – Cooling). Manager stated items prepared the previous day. Repeat Violation Admin Complaint

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee touched cooked chicken wings with bare hands. Employee reheated chicken wings. Corrective Action Taken

High Priority – Food with mold-like growth. See stop sale

One lemon and one tomato stored in walk-in cooler . Manager discarded items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed three flies in kitchen area.

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

Shell egg stored over cooked noodles in reach-in cooler across from walk-in freezer

Manager removed egg from cooler. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Items in walk-in cooler: chicken (46F,46F – Cold Holding); provolone cheese (46F,47F,46F – Cold Holding); sour cream (46F,46F,46F,47F – Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

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

Items in walk-in cooler: chicken (46F,46F – Cold Holding); provolone cheese (46F,47F,46F – Cold Holding); sour cream (46F,46F,46F,47F – Cold Holding). Manager stated items stored in cooler overnight. 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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

No quaternary test kit available. Repeat Violation

Intermediate – No paper towels,soap,hand wash sign or mechanical hand drying device provided at handwash sink

Sink next to three compartment sink

No hand wash sign at front counter sink.

Intermediate – No probe thermometer provided to measure temperature of food products

Establishment has no probe thermometer available.

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

No proof of employee reporting for two new employees.