GW GYRO & WINGS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed front food service prep top cooler not holding TCS foods at 41F or below. Observed an ambient temperature of 48F at the start of inspection. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: PIC adjusted cooler to a lower temperature. Ambient temperature of cooler at the end of inspection was 35F.

Nonfood-contact surfaces clean — Inspector Note: Observed several NFCS unclean to sight and touch, including shelving units above 3 compartment sink, the handle of the vegetable dicer, the front and sides of the RIC doors, a cart, and the exterior of dry storage containers (sugar, rice). CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Cleaning NFCS surfaces at a frequency that prevents build up of food debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a build up of debris and organic growth on walls behind 3-compartment sink and hand sink in the main kitchen. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several FCS unclean to sight and touch including can opener blade, slicer blade, sugar scoop, magnetic knife block front counter ice machine and main kitchen ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: FCS must be cleaned and sanitized after each use. Sugar scoop must be cleaned and sanitized at a frequency that prevents build up. FCS listed must be cleaned and sanitized, with evidence of correction sent to inspector no later than 9/3/2026.

Proper cold holding temperatures — Inspector Note: Observed TCS foods in the front counter service prep top cooler holding above 41F, see * in temperature log. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC discarded foods held longer than 4 hours, and placed foods prepped less than 4 hours prior to inspection in the freezer/ on an ice bath to cool to 41F or below.

Physical facilities installed, maintained, and clean — Inspector Note: Observed build up of debris on floors under shelving, in corners, and around drains. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct by 12/8/25, send proof of cleaning to Kate O'Brien (inspector).

Insects, rodents, and animals not present — Inspector Note: Observed a small, roach-like insect crawling on drain next to mop sink. Observed pest control report noting treatment for roaches. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Correct by 12/8/25, send proof of cleaned floors (see violation 17C) and proof of communication with licensed pest control services.