PITALUV

High Priority - Live, small flying insects found. Observed 2 live small flying insects in kitchen near front entrance. Did not observe landing on any food or food service items.

High Priority - Toxic substance/chemical improperly stored. Container of paint and wipes stored next to container of olives and peppers on prep table shelf. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen near three compartment sink. Operator replaced. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarettes, deodorant protein powder, and phone stored on shelf next to food items. Employee started to move and store correctly. 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. Provided the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Basic - Equipment and utensils were not properly air-dried, resulting in wet nesting. Several containers were observed on the shelving unit above the three-compartment sink. The operator separated the containers to allow them to air dry. Corrected On-Site

Basic - Stored food not covered. 4 sauce bottles on the shelving unit in the kitchen. The operator covered the sauce bottles. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. French fries partially cooked an hour and a half ago, no time mark, gyro cooked 2 hours ago, operator put time on both. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pan and utensils in sink, operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels. Corrected On-Site

Basic - Food stored on floor. Observed plastic case of oil, plastic container of olives, and a bag of salt stored on the floor in the front service area/dry storage area. Operator moved and stored correctly. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees to the left of the three compartment sink.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed wrong kind of clorox sanitizer that was not specified for food contact surface use. Operator switched sanitizer to a chlorine solution that was approved for food contact surfaces. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink with water turned off due to a leak. Operator turned water back on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Single service portioning cups used as scoop stored in container of cheese in reach-in cooler on cookline. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed plastic cases of oil stored on the floor in the front counter area and in the front service area onions in a plastic container stored on the floor. Operator moved and stored correctly. Corrected On-Site

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone on rotisserie at 11 am, removed from refrigerator 1 hour ago, 67F. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on prep table over opened bottles of sauce Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone on rotisserie at 11 am, removed from refrigerator 1 hour ago, 67F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler interior soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Microwave rusted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 3 door reach in cooler Hand wash sink soiled Microwave exterior Repeat Violation

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone in refrigerator, approximately 6 lb , gyro on prep table .5 lb

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on,prep table over open bottle of bbq sauce .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone made yesterday, cooked more than 60 minutes.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Corrected On-Site

Basic - Food stored on floor. Fry oil on floor under front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of Measuring cups in bulk sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of hand wash sink in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Refrigerator on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cooks line