GYRO XPRESS

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and prepared customer salad without first washing hands. Reviewed proper procedures and employee washed hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and prepared customer salad without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - skewer chicken (115-116F - Hot Holding); chicken breast (115-157F - Hot Holding). Per operator item holding approximately 1 hours. Operator immediately increased heat to reheat to 165F. 10 minutes later skewer chicken (120-130F); chicken breast (125-175F).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - skewer chicken (115-116F - Hot Holding); chicken breast (115-157F - Hot Holding). Per operator item holding approximately 1 hours. Operator immediately increased heat to reheat to 165F. 10 minutes later skewer chicken (120-130F); chicken breast (125-175F). **Corrective Action Taken**

High Priority

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic

Floor soiled/has accumulation of debris. Under dry storage shelving and prep tables.

Basic - Floor soiled/has accumulation of debris. Under dry storage shelving and prep tables.

Basic

Ice buildup in reach-in chest freezers.

Basic - Ice buildup in reach-in chest freezers.

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Above triple sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above triple sink.

Basic