| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Three CO2 tanks next to unused glass reach in freezer in kitchen is not secured **Repeat Violation**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean plates on front line prep table next to gyro machine not inverted. Employee inverted
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal food on shelf rack in kitchen above microwave area not separated from food to be served to the public. Employee properly stored **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Employee phone on prep table in kitchen area. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Bag of garbanzo beans stored on floor in kitchen across from oven. Employee removed off floor and properly stored. **Corrected On-Site** **Repeat Violation**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
1. Reach in cooler in kitchen next to stove with slimy gasket and food debris.
2. Grease build up on exterior table fryer equipment next to microwave and stove in kitchen **Repeat Violation**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Handle touching dry rice in container on dry storage rack across from unused glass reach in freezer
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Missing light shield in kitchen above microwave area **Repeat Violation**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Back door with broken hinged and not protected with self-closing **Repeat Violation**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
To go pans in kitchen on dry storage shelf not inverted. Employ inverted **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall near electrical table fryer with grease build up
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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.
1. Unlabeled squeeze bottle in kitchen under prep table. Employee stated its oil.
2. Unlabeled container with white substance on shelf above microwave. Employee stated its sugar and other is msg
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Gyro cone meat on spit (81°F° - Cooling, left over night with cone intact on gyro spit on machine over night at room temperature with heat and rotisserie turned off. Validated with employee who worked yesterday to close and open restaurant this morning. Stop sale).
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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.
Gyro cone meat on spit (81°F° - Cooling, left over night with cone intact on gyro spit on machine over night at room temperature with heat and rotisserie turned off. Validated with employee who worked yesterday to close and open restaurant this morning. Stop sale). **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Heavy cream in reach in cooler in kitchen not date marked after opening on Monday
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel at hand wash sink in kitchen **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
No soap at hand wash sink in kitchen **Repeat Violation**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
gyro cone meat on spit (81°F° - Cooling, left over night with cone intact on gyro spit on machine over night at room temperature with heat and rotisserie turned off. Validated with employee who worked yesterday to close and open restaurant this morning. Stop sale).
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Electrical table fryer in kitchen next to stove and microwave used to cook food with no hood suppression system
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