ANF GYROS AND GRILL

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink in dry storage. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Employee removed cup in bulk container of rice. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from shelf with restaurant food in walk in cooler. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Seafood cooler on line : ambient air is 57F per operstor has new cooler ordered. Food inside is 41F-43F on ice

Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine. Operator removed Corrected On-Site

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled rolled coins then handled to go container without washing hands. Advised. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken above raw fish in glass door reach in cooler on cook line. Operator moved product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken in prep area 54 less than 4 hours. Employee removed from refrigeration for future prep. Operator returned to walk-in cooler until needed. Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with food debris under blade guard.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 prep employee employed 1 year, no training.

Basic - Floor soiled/has accumulation of debris. -floor soiled under fryers, near front hand wash sink.

Basic - In-use ice scoop stored on soiled surface between uses. -on top of machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -in prep table. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sauce shelf has built up of food debris. -hood filters directly above charbroiled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Openings around chase line and gas line

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack over make table withe dry goods and other equipment. Cell phone on top of food scale. Manager removed both. Corrected On-Site

Basic - Food stored on floor. Shrimp in freezer. Manager picked them up Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets

Basic - Raw fruits/vegetables not washed prior to preparation. Cut Cucumbers with stickers parcel wrapped in make table. Staff washed the remaining vegetables. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Low boy cooler off cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (50F - Cold Holding). Manager states staff had wings out of the cooler and returned them to cooler. Less than 4 hours

High Priority - Vacuum breaker splitter added to hose bibb. Installed improperly

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 . Cooked wings and raw products in reach in cooler on cook line. Less than 4 hours.

High Priority - Vacuum breaker missing at splitter added to hose bibb. Installed improperly

Intermediate - Handwash sink not accessible for employee use at all times. To go container in sink. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen. Manager replaced. Corrected On-Site

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair past counter tops.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom and tops of prep tables in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Large white bin with white substance under prep table. Repeat Violation

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. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pressure washer blocking Hand sink in dry storage. Corrected On-Site

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. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table next to single service items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Boxes of chicken stored on the floor outside of the walk-in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table. Operator poured water out of container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In ladies restroom.

Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour and rice no label. Corrected On-Site