- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat 84 held at the flat grill
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro on cooker 75, gyro in metal pan used for hot holding 80. Corrective action taken. Restarted the gyro cooker and reheating all the gyro meat in the metal pan **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna, wraps etc in the walk in cooler
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At the front counter lower drawers
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro 75. Corrective action taken. Cooked 165/15 **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bread 77 degrees
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator was using the steam table temp 110. The poultry and beef was 75 each. Corrective action taken. Reheated immediately poultry 189/15 sec. Beef 169/15 sec **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro 110 on metal grate on the flat grill **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish washing area
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front counter not painted
- High Priority - Toxic substance/chemical stored by or with food. Washcloth mix soap and chlorine stored over bread at the front counter **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
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8/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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