GYRO CHEF MEDITERRANEAN

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed not the most recent inspection report posted in public view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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.

Washing fruits and vegetables — Inspector Note: Observed lettuce being washed in sanitizer sink. PIC advised to only wash vegetables in designated sink. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no sanitizer test strips on site. PIC advised to keep sanitizer testing devices on site. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwash sink in main kitchen obstructed by linen/laundry bin. COS- moved bin. 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to set up sanitizer to clean food prep surfaces during operating hours. Food contact surfaces shall be cleaned and sanitized in between uses. Advised PIC to always set up the sanitizer bucket before prepping food.

Proper reheating procedures for hot holding — Inspector Note: Observed failure to properly reheat food before hot holding. Food shall be properly be reheated before hot holding. Explained the reheating process to the PIC.

Proper date marking and disposition — Inspector Note: Observed failure to date mark onsite prepped food items. All food items prepped onsite shall be date marked not to exceed 7days. Advised PIC discard food.