King of Gyros

Inspector notes: Observed raw chicken and beef stored above containers of cooked chicken gyro meat labeled 'fully cooked'. No contamination observed. Discussed with Person in Charge (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. Also observed all the chicken, steak in the refrigerator next to the flat top and all the different meats in the white freezer by the register to be stored without lids for protection. Discussed to store items covered to prevent contamination in between usage

Inspector notes: Observed the shelving unit next to the three compartment sink storing equipment (tongs, sauce bottles, cooking utensils and items of the like) to have yellowish/orange dried food particles on the equipment itself and the containers storing the equipment. Also observed a cutting board stored away as clean on the hot and cold valve behind the faucet of the three compartment sink. Discussed with PIC All food-contact surfaces and equipment must be cleaned to sight and touch and shall be stored in a location that prevents contamination. PIC rewashed the cutting board and pulled all the items from the storage shelf to rewash at the time of inspection. Also discussed with PIC to cover/block/protect the shelving from contamination prior to shawarma prepping