GW GYRO & WINGS

Contamination prevented during food preparation, storage, display — Inspector Note: A container of lamb was stored directly on top of an open container of lamb inside the walk in cooler. CA: Food must be stored covered if stacking or separated to prevent contamination. COS A container lid was placed on the lamb.

Contamination prevented during food preparation, storage, display — Inspector Note: Containers of dragon fruit beverages were stored directly on the floor inside the walk in cooler. CA Food and beverages must be stored 6-inches off the floor in a clean and dry location not exposed to splash, dust, or other contamination.

Wiping cloths: properly used and stored — Inspector Note: Damp wiping cloths were stored on the countertops inside the front prep line. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50PPM for chlorine or 200PPM for QAC. COS The wiping cloths were stored inside the sanitizer buckets.

Nonfood-contact surfaces clean — Inspector Note: Heavy grease accumulation was observed on the hoods and the wall behind and above the fryer and grill. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Containers of lamb meat and raw chicken stored inside the walk in was stored uncovered. A container of pepper stored inside the reach in cooler on the prep line was stored uncovered. CA: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Container lids were placed on the food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: A pink film was observed inside the ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: The ice machine was cleaned and sanitized.

Time as a public health control: procedures and records — Inspector Note: Time as a public health control must be used for the lamb meat that is stored in containers on the prep line. CA: Time as public health control must be used on TCS food items that are going to be held above 41F or below 135F. TCS food items must be discarded if temperatures reach 70F or within 4-hours. Written documentation must be maintained and available onsite. COS: Time stickers were stored on the containers that read 12PM-4PM.

Physical facilities installed, maintained, and clean — Inspector Note: Grease and dirt accumulation was observed on the floors and walls throughout the kitchen and front prep line. A wall tile was missing near the heat lamp. CA Physical facilities must be in good repair and maintained.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Mold was observed inside the ice machine and soda nozzles. CA Equipment must be sanitized to prevent contamination. COS The equipment was sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Sanitizer buckets was not stored inside the food prep areas. CA Sanitizer buckets must be stored inside food prep areas to ensure countertops and equipment is sanitized. The concentration of the sanitizer for QAC must test at 200PPM and chlorine 50PPM. COS The sanitizer buckets tested at 50PPM for chlorine.

Proper cold holding temperatures — Inspector Note: Chicken wings and chicken nuggets stored inside the prep unit next to the grill maintained cold holding temperatures above 41F. The items were stored in the cooler over night. CA TCS food items must maintain cold holding temperatures at 41F or below to prevent foodborne illnesses. COS The food items were discarded.