GREAT WRAPS

Violations (8)

• 10

  Adequate hand washing facilities supplied and accessible

  All paper towels in facility are either in disrepair or missing. Corrective Actions: Repair and maintain

• 16

  Food-contact surfaces: cleaned & sanitized

  Interior of ice machine observed with dark microbial growth. Corrective Actions: Clean and sanitize, maintain

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Cooked Gyro meat once sliced is not actively monitored to ensure it cools as required.Corrective Actions: Cooling starts at 135F Cooling product must reach 70F in 2 hours. (Discard item if 70F threshold is not reached) An additional 4 hours is allotted for cooling foods to reach 41F or below. Cooling process should not exceed 6 hours.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Double door reach in cooler observed with internal minimum temperature of 50F. Only TCS item in cooler was cheese-relocated. Corrective Actions: All cold cold units must maintain TCF foods at 41°F or below at all times. Do not use cooler to keep TCS items until it has been repaired and is able to maintain temperature as required.

• 45

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

  Single use to go containers observed stored facing upCorrective Actions: Store containers upside down to prevent contamination

• 49

  Non-food contact surfaces clean

  Metal wire racks used for storage observed with heavy dust build up Corrective Actions: Clean and maintain

• 49

  Non-food contact surfaces clean

  Flooring inside the walk in cooler observed with old food debris build up.Corrective Actions: Clean and maintain

• 49

  Non-food contact surfaces clean

  Vent hood filters observed with grease buildup Corrective Actions: Clean and maintain