Basic – Carbon dioxide/helium tanks not adequately secured

One of the Co2 tanks near beverage dispensers was unchained.

Basic – Ceiling tile missing

Missing ceiling tiles in room with ice machine and missing panel in men's restroom. nAlso wall along front service counter has hole under POS system. Also missing tile along wall.

Basic – Dead insects on premises

Observed 2 dead roaches in water heater closet of men's restroom and on the right side of ice machine near sink. Also, observed 15 dead flying insects inside light fixture over mop sink in rear of establishment. Person in charge cleaned roaches during inspection. Person in charge removed dead insects during inspection. Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside

Rear exit door needs weather stripping and self closure mechanism.

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

Floor has heavy black stain near rear wall of service counter

Ceiling tiles stained at cookline.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Scoop in flour with handle touching product.

High Priority – Nonfood-grade bags used in direct contact with food

Gyro cones stored in non food grade bag in walk in freezer in direct contact with bag.

High Priority – Rodent activity present as evidenced by rodent droppings found

Observed approximately 15 rodent droppings in closet with water heater in men's restroom on floor. Person in charge cleaned during inspection. Corrective Action Taken Warning

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

In reach in cooler sliced turkey (46F – Cold Holding); tzatziki (47F – Cold Holding); chicken wings (47-48F – Cold Holding); Turkey ham (45F – Cold Holding); butter (45F); lettuce (46F); cheese (45-46F – Cold Holding); coleslaw (47F – Cold Holding); cut cabbage (47F – Cold Holding); chicken (47F); sour cream (45F – Cold Holding); hummus (45F – Cold Holding)

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

Multiple foods inside double door reach in cooler located near rear exit out of temperature; as follows: nsliced turkey (46F – Cold Holding); tzatziki (47F – Cold Holding); chicken wings (47-48F – Cold Holding); Turkey ham (45F – Cold Holding); butter (45F); lettuce (46F); cheese (45-46F – Cold Holding); coleslaw (47F – Cold Holding); cut cabbage (47F – Cold Holding); chicken (47F); sour cream (45F – Cold Holding); hummus (45F – Cold Holding) Warning

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

Ambient thermometer in reach in cooler in rear of establishment near exit door is out of temperature. Inspector took ambient temperature averaging 47.1 degrees and thermostat in cooler indicated 30 degrees .

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

Establishment utilizes chlorine, unable to provide test strips.