Paris Gyros Iii Inc, 20505 South Dixie Hwy Kiosk 1926, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Ice cream stored inside black liners (Garbage bags).
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Corrective action: shave meats must reach 155°f or over for Gyro meats and 165° or over for chicken shawarma. Operator asked on process , cut , shaved meats and put into the bread. Corrective action : placed on flat grill used for crepes / covered.
|
08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
2/5/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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