FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 50.4F AND SLICED GYROS MEAT AT TEMP OF 75F TO 78F BOTH PRODUCTS WERE STORED AT FIRST COOLER(NORTH SIDE) ; DICED TOMATOES AT TEMP OD 61F, STORED AT SECOND COOLER(SOUTH SIDE), BOTH UNIT MAINTAINS TEMP OF 40F AND BELOW.ALSO FOUND MEAT AT SPIT UNIT BOTTOM PART AT 51.6F TOP PART 41F. UNIT WAS TURNED OFF. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED NOR COOLING METHODS APPLIED AT PRESENT TIME. CRITICAL VIOLATION: 7-38-005(A) NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING RINSING MULTI USE UTENSILS:POT, CONTAINER AND COOKING UTENSILS. PERSONALLY SET UP THREE COMPARTMENT SINK:WASH RINSE AMND SANITIZE,100PPM. CRITICAL VIOLATION:7-38-030 REMOVE OLD LABELS(FROM 2011)TO FOOD CONTAINER AND PROVIDE PROPER LABEL AND DATED FOR FOOD STORED IN COOLER AND FREEZERS. CLEAN INTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP), SIDE OF COOLERS(FOOD DEBRIS), PIPE BEHIND AND ABOVE COOKING EQUPMENT(GREASE AND DUST BUILD-UP). CLEAN FLOOR UNDER COOKING EQUIPMENT, GREASE BUILD-UP. CLEAN WALL BEHIND COOKING EQUIPMENT FOOD DEBRIS.CLEAN CEILING TILES ABOVE COOKING EQUIPMENTS, DUST BUILD-UP. REMOVE DUST BUILD-UP INSIDE THE LIGHT SHIELD IN PREP AREA. PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK. EVERY ONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
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