Gyro Bros.

Inspector notes: observed dirty knives stored on magnet of the main kitchen along side clean knives. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Inspector notes: Observed cutting board in the front food service area discolored and scored.leaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed several food containers in RIC stored without proper date marking label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Inspector notes: During routine inspection observed spray bottle with chemical substance stored in the main kitchen near handwashing sink without chemical common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Inspector notes: observed No PIC in the establishment, employees failed to demonstrate knowledge of GA Food Code by complying with the code and having no foodborne illness risk factor violations.

Inspector notes: Observed No pic available. employees inability to provide employee health agreement form. CA: Advised pic to have employees sign agreement form and store documents in the facility. Observed failure to demonstrate in a verifiable manner that food employees are aware of their responsibility to report signs and symptoms of illnesses. Unable to confirm whether or not PIC had employees sign as no PIC present. CA: 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and PIC was provided with forms at last two inspections;...

Inspector notes: Observed a bookbag and slippers stored in the handwashing sink in the main kitchen. CA:

Inspector notes: During the routine inspection I observed the knifes stored in the gap between the wall and three compartment sink. CA: employees were advised to removed the knifes for cleaning and sanitizing Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed ceiling tile near hood at front food service missing. CA:

Inspector notes: Observed lettuce in the RIC of the Front Food Service stored in containers that were left uncovered. COS: employees covered the food after request was made.

Inspector notes: During the routine inspection I observed the knifes stored in the gap between the wall and three compartment sink. COS: PIC removed the knifes for cleaning and sanitizing Equipment food-contact surfaces and utensils shall be clean to sight and touch

Inspector notes: During inspection EHS observed the ice dispenser has black mold like build up on it. CA: PIC was advised to have the dispenser clean and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Inspector notes: Observed ready to eat food stored without proper date marking label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Inspector notes: During routine inspections EHS observed food items such as lettuce, sliced gyro meat stored in reach in cooler with temps that exceed 41F. In a another RIC in the back room of the establishment EHS found chicken tenders in butter milk at a temp that exceeds 41 degrees F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: all meat discarded.

Inspector notes: Observed ready to eat food stored without proper date marking label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Inspector notes: During the routine inspection I observed the knifes stored in the gap between the wall and prep top. COS: PIC removed the knifes for cleaning and sanitizing Equipment food-contact surfaces and utensils shall be clean to sight and touch

Inspector notes: During the routine inspection EHS observed that the cutting board in the front prep station was scored and discolored. Equipment food-contact surfaces and utensils shall be clean to sight and touch CA: advised PIC to discard the cutting boards and replace with new

Inspector notes: During the Routine inspection EHS observed a roach on the floor in the back room near the RIC coolers. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Eliminating harborage conditions. Advised manager to contact pest control. CA: Advised PIC to contact their pest control company to service the area regularly to eliminate the presence of pest.

Inspector notes: During routine inspections observed food items such as cooked diced chicken, lettuce and sliced gyro meat stored in reach in cooler with the ambient air temperature of 58°F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: all meat discarded.

Inspector notes: Observed the cook rest a pan of raw flowered chicken strips on top of French fries as he was placing them into the fryer. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation. COS: employee removed the raw chicken from the fries and discarded the French Fries.

Inspector notes: observed No PIC in the establishment, employees failed to demonstrate knowledge of GA Food Code by complying with the code and having no foodborne illness risk factor violations.

Inspector notes: During routine inspect I observed the can opener blade with black grime build up on it COS: Employee removed the can opener for it to be cleaned and sanitized.

Inspector notes: Observed prior inspection report posted (2023) and not the last score (2024). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: EHS advised employee to post this inspection report.

Inspector notes: Observed a mouse trap in the front food service area below the register and I observed the presence of flies and gnats in the front food service area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Eliminating harborage conditions. Advised manager to contact pest control.

Inspector notes: During routine inspections observed food items such as cooked diced chicken, lettuce and sliced gyro meat stored in reach in cooler with the ambient air temperature of 58°F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: all meat discarded.

Inspector notes: Observed live roaches near dish area and hot water heater. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Eliminating harborage conditions. Advised manager to contact pest control.

Inspector notes: During routine inspection observed cutting boards extremely scored and discolored. Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Advised manager to repair or replace cutting boards.