- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Green beans at 54° in steam table at 85°, less than 1 hour, removed to oven to reheat. Rice at 127° also removed to oven to reheat.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cucumber sauce 47° in inoperable cooler, less than four hours, moved to functioning cooler for storage. Rice 46-47° in walk-in cooler less than four hours from portioning at ambient temp.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In disrepair in small line cooler.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not give proper minimum cooking temperature of chicken when asked.
- Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in basin. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice from 2 days ago.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small line cooler. Ambient 65°.
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4/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Interior of reach-in box freezer door in disrepair, exposed insulation.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Leaves/rice wrap from can at 57° from opening can less than 4 hours, moved to chill/store in adequate refrigeration.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach pies 78? 1-2hours, no temp control, explained time-in-lieu-of-temperature 4 hour holding.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, green beans, potato 98-109? from turning unit off 1 hour ago. Removed to reheat in oven, steam turned on to maintain 135? or more.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready-to-eat. Raw pork over lettuce. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small line cooler, potentially hazardous foods moved.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. new licensee.
- Critical - No thermometer provided to measure temperature of food product. 0-220f required.
- Observed no splashguard between hand sink and prep table, back area.
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11/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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