| Violation
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Observation
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Cilantro stored on cardboard in walk in cooler. **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above handsink. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 50+ dead underneath hand sink in cabinet. 5 dead under point of sale/register. 20 dead under drink cooler. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf with dry ingredients. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen and dish area. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Triangle potatoes in walk in freezer **Warning**
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08B-38-4
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Basic - Food stored on floor. French fry cases and gyro cones in walk in freezer. **Warning**
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14-52-4
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Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bare wood shelving front line **Warning**
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23-12-4
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Basic - Walk-in cooler and dry storage shelving soiled with encrusted food debris. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles at front line. **Warning**
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12A-29-4
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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. Food handler sprayed unapproved pesticide and then handled food with out washing hands. **Warning**
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12A-05-4
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High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler smoked a cigarette and then re-entered establishment and began to put on gloves to handle gyro cone with washing hands. **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. After killing a roach with their bare hand, food handler then washed hands without the use of soap and proceeded to sanitize the food prep countertops. **Warning**
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03C-15-4
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High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Educated operator on proper cooking procedures. **Warning**
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03C-88-4
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High Priority - Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Gyro cone cooked for approximately 4 hours. Cone was pulled off broiler to be placed into freezer. Educated operator on procedures for non continuous cooking and had them place gyro cone back on broiler. Gyro cone shall be shaved and secondarily cooked before cooling. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In dish area. Small flying insect breeding occurring in grime underneath 3 compartment sink around a soiled and wet cloth and where wall meets the floor. **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Unable to provide proof of commercial grade. Observed operator spraying this pesticide during the inspection. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato/onion mix 51°f, chickpeas 52°f, cut cabbage 48°f, cut red cabbage 48°f, feta cheese 49°f, hummus 50°f, spicy hummus 45°f, alfalfa sprouts 56°f, sour cream sauce 62°f, spicy sour cream sauce 60°f, gyro meat 50 °F, raw chicken 46°f **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat 126-132 °F. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 28 live on cabinet under hand sink. 40+ live underneath cash register/point of sale. 5 live on fire extinguisher. 33 live on shelving under display case. 19 live on shelving by window. 5 live on wall by reach in cooler. 1 live on wheel of reach in cooler on front line. 5 live crawling across point of sale/register counter. 1 live on reach in cooler drawer. 1 live under soda machine. **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. On unsealed wood in cabinets under hand sink and under point of service/register. **Warning**
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28-26-4
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High Priority - Sewage/wastewater backing up through floor drains. Hand wash sink on cook line backs up when used. Closest hand wash sink from far end of cook line is approximately 40 feet. Back up water drains onto floor and under reach in cooler and blocks entrance/exit to cook line. Employees must walk through water before it is mopped up. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomato/onion mix 51°f, chickpeas 52°f, cut cabbage 48°f, cut red cabbage 48°f, feta cheese 49°f, hummus 50°f, spicy hummus 45°f, alfalfa sprouts 56°f, sour cream sauce 62°f, spicy sour cream sauce 60°f, gyro meat 50 °F **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Cigarettes stored on shelf with dry ingredients. **Warning**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer 200+ ppm at 3 compartment sink. Corrected to 50 ppm. **Corrected On-Site** **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. **Warning**
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53B-15-4
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Intermediate - Employees have not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hand washing and proper holding temperatures. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Women's and men's restroom. **Warning**
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22-03-4
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Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Warning**
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53A-07-5
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Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Prep area handwash sink and no papertowels or equivalent provided **Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut tomato/onion mix, gyro meat, cut cabbage. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Household pesticide, unable to provide proof of commercial grade. **Warning**
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