Salems Gyro & Subs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line cut lettuce 56F tazki sauce 52F cut tomatoes 52F potato salad 47F provolone 56F feta cheese 52F Less than 4 hours. All went to 43F expect cut lettuce 52F cut tomatoes 52F **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat chicken reach in cooler by kitchen entrance. Employee removed to proper storage **Corrected On-Site** **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Red bucket tested above 20-500 ppm on cooks line. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink removed from the front cooks line due to remodel changes and front of house front line sink was removed **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler and walk in freezer was moved from original plans from 2020 walk in cooler and walk in freezer was moved to a different side of the kitchen and the old walk in cooler spot is now a dry storage area with a prep table added. Hand washing sink on cooks line was removed from the preparation table. And hand washing sink was not at front service counter it has been closed off with a granite counter top. **Warning**

Basic - Floor tiles missing and/or in disrepair. New Dry storage area **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 80F cooks line employees moved to grill top **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line American cheese 48F

Intermediate - No soap provided at handwash sink. Cooks line employee restocked **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinse container in hand washing sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager posted printed version and posted on wall **Corrected On-Site** **Repeat Violation**

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.one expired employee training international food service executive expired 11-15-2024

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meats thawing in standing water

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 83 f temperature in plastic container. By rice and bean holders - From follow-up inspection 2025-04-10: Still observed **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-10: still no sign **Time Extended**

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees no food manager present. Adam hammami - From follow-up inspection 2025-04-10: Adam hammami observed 6 employees no food manager **Time Extended**

Intermediate - - From initial inspection : 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. Observed 3 employees - From follow-up inspection 2025-04-10: still observed **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line - From follow-up inspection 2025-04-10: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves - From follow-up inspection 2025-04-10: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cook chicken 53 f Server cooler front register: blue cheese 52 f tartar sauce 52 f cheese cake 52 f ambient air temperature 53 f held less than 4 hours employee moved items to walk in cooler.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 83 f temperature in plastic container. By rice and bean holders

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.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can with raw chicken box stored in front of hand washing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing dishes in the hand washing sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees no food manager present. Adam hammami

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. Observed 3 employees

Intermediate - No soap provided at handwash sink. Cooks line and ware washing area.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 2 employees observed 3 employees training

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states the beef burgers are cooked for however the customer would want it served. Management posted sign in service area. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves

Basic - Time/temperature control for safety food thawed in an improper manner.raw fish and shrimp thawing in the three compartment sink.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 74F next to rice cooker on cooks line.

High Priority - Food placed in soiled container/equipment. Cheese sauce reheated in dirty pot. Chef removed cheese sauce and placed in clean pot. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put flour used to coat chicken on her hands went inside walk in cooler put on gloves and started working with food I spoke to employee about proper hand washing employee washed her hands. **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line.

Intermediate - No person in charge present during hours of operation.

Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink on cooks line.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw cut beef stored longer then 24 hours has no date markings inside walk in cooler.

Basic - Equipment in poor repair. Gaskets inside reach in cooler across from grill on cooks line are torn.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket filled with water by mop sink in back kitchen area.

Basic - Stored food not covered. Chicken stored uncovered inside freezer in back kitchen area. Management covered chicken. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled. **Repeat Violation**

Basic - Open dumpster lid. Outside of dumpster is soiled.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectional odor by dumpster area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler across from grill on cooks line are soiled with old food debris.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.