Gyro Bros.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tile near hood at front food service missing. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC present, demonstrates knowledge, performs duties — Inspector Note: observed No PIC in the establishment, employees failed to demonstrate knowledge of GA Food Code by complying with the code and having no foodborne illness risk factor violations.

Management knowledge, responsibilities, reporting — Inspector Note: Observed No pic available. employees inability to provide employee health agreement form. CA: Advised pic to have employees sign agreement form and store documents in the facility. Observed failure to demonstrate in a verifiable manner that food employees are aware of their responsibility to report signs and symptoms of illnesses. Unable to confirm whether or not PIC had employees sign as no PIC present. CA: 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and PIC was provided with forms at last two inspections; PIC shall receive forms at re-inspection and have all present employees sign.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a bookbag and slippers stored in the handwashing sink in the main kitchen. CA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food stored covered — Inspector Note: Observed lettuce in the RIC of the Front Food Service stored in containers that were left uncovered. COS: employees covered the food after request was made.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection I observed the knifes stored in the gap between the wall and three compartment sink. CA: employees were advised to removed the knifes for cleaning and sanitizing Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting board in the front food service area discolored and scored.leaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed dirty knives stored on magnet of the main kitchen along side clean knives. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper date marking and disposition — Inspector Note: Observed several food containers in RIC stored without proper date marking label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Toxic substances properly identified, stored, used — Inspector Note: During routine inspection observed spray bottle with chemical substance stored in the main kitchen near handwashing sink without chemical common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During inspection EHS observed the ice dispenser has black mold like build up on it. CA: PIC was advised to have the dispenser clean and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection I observed the knifes stored in the gap between the wall and three compartment sink. COS: PIC removed the knifes for cleaning and sanitizing Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper date marking and disposition — Inspector Note: Observed ready to eat food stored without proper date marking label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Insects, rodents, and animals not present — Inspector Note: During the Routine inspection EHS observed a roach on the floor in the back room near the RIC coolers. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Eliminating harborage conditions. Advised manager to contact pest control. CA: Advised PIC to contact their pest control company to service the area regularly to eliminate the presence of pest.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed that the cutting board in the front prep station was scored and discolored. Equipment food-contact surfaces and utensils shall be clean to sight and touch CA: advised PIC to discard the cutting boards and replace with new

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection I observed the knifes stored in the gap between the wall and prep top. COS: PIC removed the knifes for cleaning and sanitizing Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper cold holding temperatures — Inspector Note: During routine inspections EHS observed food items such as lettuce, sliced gyro meat stored in reach in cooler with temps that exceed 41F. In a another RIC in the back room of the establishment EHS found chicken tenders in butter milk at a temp that exceeds 41 degrees F. 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). COS: all meat discarded.

Proper date marking and disposition — Inspector Note: Observed ready to eat food stored without proper date marking label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed prior inspection report posted (2023) and not the last score (2024). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: EHS advised employee to post this inspection report.

Insects, rodents, and animals not present — Inspector Note: Observed a mouse trap in the front food service area below the register and I observed the presence of flies and gnats in the front food service area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Eliminating harborage conditions. Advised manager to contact pest control.

PIC present, demonstrates knowledge, performs duties — Inspector Note: observed No PIC in the establishment, employees failed to demonstrate knowledge of GA Food Code by complying with the code and having no foodborne illness risk factor violations.

Food separated and protected — Inspector Note: Observed the cook rest a pan of raw flowered chicken strips on top of French fries as he was placing them into the fryer. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation. COS: employee removed the raw chicken from the fries and discarded the French Fries.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During routine inspect I observed the can opener blade with black grime build up on it COS: Employee removed the can opener for it to be cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: During routine inspections observed food items such as cooked diced chicken, lettuce and sliced gyro meat stored in reach in cooler with the ambient air temperature of 58°F. 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). COS: all meat discarded.