Cairo's Gyros

Inspector notes: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation

Inspector notes: Observed in reach-in refrigerator cubed raw marinaded beef stored above lettuce and in the freezer raw kafta kabob stored above cooked chicken gyro and fries. Discussed with PIC all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed in the back of the facility cooking area next to the three compartment sink to store a shelving unit of unused equipment and cutting boards that have food debris and grease build up. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed large container of Tahin and jars of peppers stored directly on the ground. Discussed with PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated food off the ground at time of inspection

Inspector notes: Observed heavy grease buildup and food debris on the left side wall next to the flat top grill on the main cookline and the left side of the stove top on the vented system by the three compartment sink in the back. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection