GYROVILLE 17TH STREET

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm, employee made new sanitizer compartment quaternary, 200 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler-; chick peas salad (52F - Cold holding ), per employee food held overnight, employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler-; chick peas salad (52F - Cold holding ), per employee food held overnight, see stop sale.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and food inside lower cooler, employee removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter lower cooler- bottom shelf- build up of food debris.

High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Per manager it was Left over from yesterday .gyro meat still on cone and getting reheated on vertical broiler machine. . See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Left over gyro meat still on cone and cooking on device . See stop sale

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Preparation area.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths not stored on sanitizer solution. Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3 doors cooler-; mozzarella shredded cheese (49F - Cold Holding); fresh cheese loaf (50F - Cold Holding). Per employee food held less than 4 hours, operator moved food to one door cooler for a quick chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen in prepare area, build up of dust and grease ceiling tiles.

Basic - Current Hotel and Restaurant license not displayed. No available on site.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sour cream inside three door cooler. Operator properly stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed time as a public health control procedures with operator. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on avantco cooler door soiled with food debris.