ONE STOP GYROS AND BURRITOS

Violations (16)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed employees do not have food handler certificates. Observed no food manager posted.Corrective Actions: Ensure all employees have valid food handler certificates. Ensure to post a food manager certificate in public view.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand wash signage posted. Observed a cup stored in the hand sink. Observed hand sink blocked by a trash can.Corrective Actions: Ensure hand sink remains clear and accessible at all times. Ensure to post hand wash signage.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed a plastic bag used to store rice in the hot hold unit. Observed establishment did not sanitize dishes. Employees were instructed on how to properly sanitize dishes.Corrective Actions: Ensure plastic bags are not used as food contact surfaces. Ensure to properly wash, rinse, and sanitize dishes.

• 21

  Proper hot holding temperatures

  Observed cooked corn and hamburger patties stored on top of the hot well at less than 100°F. Manager states food was cooked less than an hour ago.Corrective Actions: Ensure food is discarded or reheated to 165°F. Ensure TCS foods remain at 135°F or greater at all times.

• 22

  Proper cold holding temperatures

  Observed mayo and pancake batter stored on the counter at room temperature. Employee moved items to cooler.Corrective Actions: Ensure TCS food items remain at 41°F or below at all times.

• 23

  Proper date marking and disposition

  Observed no date marking on prepped food items.Corrective Actions: Ensure to date mark all prepped food items with prep or discard dates.

• 24

  Time as public health control: procedures and records

  Observed eggs stored on the counter at 54°F. Employee had pulled eggs out of the cooler during the inspection.Corrective Actions: Ensure to time track how long the eggs are kept out of the cooler. Eggs may be kept, without temperature control, for a maximum of 4 hours before being discarded.

• 28

  Toxic substances properly identified, stored, used

  Observed an unlabeled spray bottle of chemicals below the grill.Corrective Actions: Ensure to label all chemicals stored in secondary containers.

• 36

  Thermometers provided and accurate

  Observed no stem thermometer available.Corrective Actions: Ensure to acquire a stem thermometer.

• 38

  Insects, rodents and animals not present

  Observed a sticky trap with dead insects hanging from the ceiling above a prep table. Observed no pest control report available.Corrective Actions: Ensure to dispose of the fly trap or move the fly trap away from food prep areas.

• 46

  Gloves used properly

  Observed all employees don gloves without washing hands between tasks.Corrective Actions: Ensure to wash hands before donning gloves.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed damaged reach in cooler. Corrective Actions: Ensure to repair gap between double doors on reach-in cooler.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no test strips available.Corrective Actions: Ensure to acquire chlorine test strips.

• 49

  Non-food contact surfaces clean

  Observed mold-like growth on ceiling and vents near the broken cooler fan of the former walk-in cooler.Corrective Actions: Ensure to clean mold-like growth from ceiling and fans.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no paper towels or hand wash signage in restrooms.Corrective Actions: Ensure to install paper towels and hand wash signage in restrooms.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed no bulbs installed in the vent hood above the grill.Corrective Actions: Ensure to install working lightbulbs above the grill.