KEBAB AND GYRO HOUSE

Violations (12)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site at the time of inspection.Corrective Actions: Ensure a certified food manager is on site during all hours of operation.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures for responding to vomiting and diarrheal events and no bodily fluids cleanup kit.Corrective Actions: Ensure procedures for responding to vomiting and diarrheal events or a bodily fluids kit is on site.

• 6

  Proper eating, tasting, drinking or tobacco use

  Obseved a perosnal drink stored on the food prep table closest to the reach in freezer. Corrective Actions: Food worker discarded the perosnal drink. Ensure personal drinks are stored in a designated area away from food and food utensils to prevent contamination.

• 10

  Adequate hand washing facilities supplied and accessible

  Obseved a sanitizer bucket stored inside the designated hand sink adjacent to the three-compartment sink.Corrective Actions: Sanitizer bucket was transferred to the three-comp sink as the solution was dumped out inside the three comp sink. Ensure hand wash sinks are solely utilized for hand wahsing.

• 15

  Food separated and protected

  Obseved raw chicken stored on the top shelf above ready to eat pickled onions, produce, and ready to eat sauce inside the reach in cooler closest to the three-compartment sink.Corrective Actions: Food worker immediately transferred the raw chicken to the lowest shelf next to other raw poultry. Ensure tcs foods are properly stored to prevent contamination.

• 22

  Proper cold holding temperatures

  Observed raw chicken(delivered prior to inspection) measured at 49F, cooked gyro(beef and lamb mix) meat in the reach in cooler closest to the three-compartment sink measured at 46F, raw beef kabobs(reach in cooler closest to the kitchen entrance) measured at 66F, and tzatziki sauce(same reach in cooler), measured at 52F.Corrective Actions: Person in charge transferred all tcs foods into a fully functioning cooler. TCS foods were out of temperature for an hour but were restored to safe temperatures as specified in state law(41F or below).

• 25

  Consumer advisory provided for raw / undercooked food

  Obseved no food allergen awareness poster displayed in the kitchen at the time of inspection.Corrective Actions: Ensure a food allergen awareness poster is displayed in the kitchen.

• 41

  Wiping cloths; properly used and stored

  Observed damp wiping cloths stored on the counter of the reach in cooler prep line closest to the kitchen entrance.Corrective Actions: Ensure damp cloths are stored in sanitizer solution when not in use to prevent bacterial growth. Food worker placed the damp cloths into sanitizer solution.

• 43

  In-use utensils; properly stored

  Observed in-use utensil stored inside a container filled with room temperature water(72F). Corrective Actions: If in-use utensils are stored in a container of water, the water temperature shall be 135F.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed a single use plastic cup being utilized as a scoop for food. Corrective Actions: Ensure single use items are only used one time and cannot be re-used.

• 51

  Plumbing installed; proper backflow devices

  Observed three compartment sink drain pipe extended into the flood rim.Corrective Actions: Ensure adequate air gap(minimum one inch) to prevent backflow.

• 55

  Physical facilities installed, maintained, and clean

  Obseved dust accumulation on the ceiling throughout the kitchen.Corrective Actions: Ensure an adequate cleaning frequency to prevent dust accumulation.