GYROVILLE

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored on top of faucet of hand sink in dish area and towels stored inside hand sink in dish area. - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets broken at front counter. Repeat Violation - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer. - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at prep area and reach in cooler gaskets soiled at front counter. Repeat Violation - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At front counter. - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at front counter Warning - From follow-up inspection 2025-07-25: Time Extended - From follow-up inspection 2025-07-29: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink faucet with no vacuum breaker

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink hot water not working near entrance of prep area Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 125F at steam table Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled in prep area

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside bucket Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chickpeas. Manager swapped order. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to verbally calibrate thermometer with inspector to proper temperature, inspector went over process with manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda machine in lobby soiled with syrup.n

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 1 handwash sink with no hit water. Temperature reading 76F.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust in kitchen area

Basic - Cove molding at floor/wall juncture broken/missing. Observed broken next to kitchen entrance under hand sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored in reach in cooler 4-5 above food for customers. Operator moved employee food to bottom shelf for proper separation. Corrected On-Site

Basic - Food stored on floor. Observed cases of soda stored on floor at front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water at 80F. Operator tossed water and took tongs to three compartment sink. Corrective Action Taken Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelving in reach in coolers.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket. Manager moved to hang for proper air drying. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt sauce (47F - Cold Holding) at beverage cooler. As per operator for less than one hour. Observed garbanzo beans (46F - Cold Holding). As per operator for lees two hours. Operator moved products to a different reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter missing vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled under triple sink. Operator labeled spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured in back area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside reach in cooler at back area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop stored inside container of falafel mix touching the falafel mix.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath flat top griddle soiled and the side of flat top soiled next to fryer. Observed gaskets soiled at reach in freezer in front of prep sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and water not labeled by gyro station and bottles of vinegar and bbq sauce at front counter not labeled. Operator labeled squeeze bottles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink, located near preparation area. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with manager, and provided email form. Manager provided signed employees forms.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled, located above reach in freezer. Employee cleaned it.

Basic - Equipment in poor repair. Observed Standing reach in cooler gaskets torn, located near three compartment sink.

Basic - Interior of oven has accumulation of grease/food debris, located above reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of quaternary, corrected, manager increased quaternary to 300 ppm Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gyro meat in steam table reheating , 132°, inspector had manager place gyro meat on grill to increase temperature to 165° and place in steam well to hot hold at 135° Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wiping clothes stored in employee hand wash sink next to three compartment sink, corrected, manager removed wiping clothes during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 container not chained by soda boxes.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at back area, correct, employee took food to lobby to eat. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on back prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.