SAM'S GYROS & SEAFOOF

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef, not commercially packaged, stored above open French fries in reach-in freezer. Discussed with owner who relocated items. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change gloves after cooking at fryer with raw proteins and begin to retrieve ice. Stopped employee and discussed with manager to change gloves and wash hands as needed when switching tasks. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in center of kitchen taken at 1:10PM. raw comminuted beef (51F - Cold Holding) cut lettuce (55F - Cold Holding) cut tomato (55F - Cold Holding) tzatziki sauce (51F - Cold Holding) Items were placed into the freezer. Retemps taken at 2:35PM raw comminuted beef (43F - Cold Holding) cut lettuce (39F - Cold Holding) cut tomato (39F - Cold Holding) tzatziki sauce (43F - Cold Holding) Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. To-go container filled with commercially processed cheese not date marked. Container of milk under reach-in cooler not date marked after opening.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know proper cold holding temperature. When asked what corrected cold holding temperature is required, employee stated 55F. Educated employee on cold holding at 41F and below. Employee has received food handler training.

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. Discussed with operator to review previous education packet provided during last licensing to locate a procedure for cleaning vomit and diarrhea.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Not cleaned as often as needed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels inside handwash sink located in restroom. Employee provided towels during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in cooler and walk-in cooler soiled

Basic - Current Hotel and Restaurant license not displayed. Operator logged into DBPR website and verified ownership.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans stored above 3 compartment sink.

Basic - Equipment in poor repair. Walk-in freezer not keeping all items frozen. Items are being held cold.

Basic - Floor area(s) covered with standing water and debris. Standing water on floor in front of ice machine. Grease accumulation observed under fryers on cook-line.

Basic - Food stored on floor. Inside walk-in freezer raw chicken stored on floor.

Basic - No Heimlich maneuver/choking sign posted. Operator stated he has poster available but has not hung one up.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease located on hood filters at fryers for seafood and chicken.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler in center of kitchen soiled.

Basic - Stored food not covered. Cooked potatoes and cooked corn inside walk-in cooler stored uncovered.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth observed stored with bleach and soap. Operator dumped solution and made new wiping cloth solution.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing above reach-in cooler next to South window.