GW GYRO & WINGS

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink not working. CA advised PIC to put in a maintenance order. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Proper cold holding temperatures — Inspector Note: Observed TCS foods over 41 in prep top coolers. CA advised pic to put in a maintenance order. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed equipment not being properly air dried. Dishes were stacked wet. CA: Advised PIC after cleaning and sanitizing, equipment and utensils shall be air dried.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed test strips not provided for testing at the 3 compartment sink. (CA) Advised the PIC that test strips must be provided to verify the concentration of the sanitizer. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed debris on ric exterior of microwave

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls unclean floors and build-up on the walls throughout the facility. CA: Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.