Gyro House 32

What the inspector found

• Food-Contact Surfaces: Cleaned and Sanitized: PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. Addl Notes: Observed employee drop falafel making utensil on the ground, take utensil to the sink and wash with soap and water
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed cut tomatoes 49*F, cut lettuce 44*F, hummus 45*F, gyro meat 49*F, soft cheese 46*F, olives 45*F, r
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed dessert cold holding case with TCS foods between 48*F-53*F at the time of inspection.
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. Addl Notes: Observed establishment sanitizing with chlorine and only have damaged test strips available, unable to properly tes

As listed in the inspection report.