3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Bar handwashing sink is being used for purposes other than handwashing (dump sink). Education was provided to the PIC about proper sink usage.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (sausage, ham, tomatoes, lettuce, gyro meat). Education was provided to improve date marking procedures.
3717-1-06.2(E) / Handwashing signage.
Handwashing signs in restrooms not posted.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Gyro meat was cooled in large containers stacked with lids.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The rear door was propped open for an extended period of time allowing for potential pest intrusion.
3717-1-03.2(G) / Washing fruits and vegetables.
Raw vegetables not washed before cutting (lettuce).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, freezer, cooking equipment, mixer, pizza oven, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple areas throughout the facility with damaged walls, ceilings, and shelving. The surfaces are no longer smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The floors are not clean under equipment. The exhaust hoods are not clean.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 13-July-2022
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| Process Review: Gyro meat (bulk cooling and reheating). |