Famous Gyro George, 1050 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Famous Gyro George
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1050 Pearl Rd., Brunswick, OH 44212
License #: FSO-C167-10
License holder: North Gyro Inc.
Total inspections: 4
Last inspection: 12/8/2011

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Inspection findings	Inspection Date	Type	Comments
R/6.4 Observed water damaged and missing ceiling tile, due to a roof leak, in the back room near the walk-in cooler and dry storage shelving. Also, observed black mold-like growth on the wooden ceiling. Repair the roof leak and replace the ceiling tile. Reportedly, the roof has been patched several times and the leak continues. Make necessary repairs and protect equipment from possible contamination. C/4.8 Observed a box of carry-out containers stored on the floor in the back room. Store equipment 6 inches off of the floor in order to prevent possible contamination. 6.4 Clean the floor under storage crates in order to remove debris.	12/8/2011	Standard2	CHEMICAL: Observed two spray bottles of grease cutter lacking a label. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the spray bottle today. TEMPERATURE MEASURING DEVICE: Observed the long stem thermometer reading 26°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F in order to properly monitor food temperatures. Thermometer was calibrated today. NOTE: Reportedly, the gyro cone is cooled rapidly in the freezer and re-heated on the spit. Discussed monitoring cooling to achieve 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Also, discussed re-heating the gyro cone to 165°F within 2 hours. -Observed proper raw animal food storage, separate from and below ready-to-eat foods. Also, observed a separate spatula for use with raw eggs on the grill. -Observed proper date marking. -Observed consumer advisory statement properly noted on the menu. -Observed proper thawing under refrigeration.
4.5/4.6 The following food contact surfaces need cleaned: -dried food debris on potato chopper blade -food splash inside microwave Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. C/3.0 Observed 2 slices of cheesecake with mold-like growth in the pie cooler. Foods shall be wholesome. *4.4 Observed the ambient air temperature of the pie cooler at 49°F. This unit contained potentially hazardous foods (PHFs). Maintain coolers with PHFs at 41°F or below in order maintain PHFs at 41°F or below. PIC discarded the PHFs. Store only non- PHFs in this cooler until repairs are made. 4.0 Seal the wood that the potato chopper is mounted on in order to provide a more cleanable surface. 6.4 Observed water damaged and missing ceiling tile in the back room near the walk-in cooler and dry storage shelving. Repair the roof leak and replace the ceiling tile. Fax MCHD a copy of the completed work order and I will return to the operation to verify repairs. 4.5 Clean the walk-in cooler door seal in order to remove black residue. 6.4 Observed mop and mop bucket stored against mushrooms and beverages in the back room. Store maintenance tools in a separate designated area away from food and equipment. Discussed keeping PHFs hot at 135°F or above or cold at 41°F or below and avoiding the temperature danger zone. NOTE: Reportedly, ready-to-eat, PHFs are pulled from the freezer/cooler as needed and used within 24 hours. Discussed datemarking any ready-to-eat, PHFs that are opened or prepared and held beyond 24 hours. NOTE: Reportedly, the gyro cone is cooled rapidly in the freezer and re-heated on the spit. Discussed monitoring cooling to achieve 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Also, discussed re-heating the gyro cone to 165°F within 2 hours. -PIC reported proper thawing under refrigeration. -One accurate long stem thermometer was available for use. -A separate spatula is available for raw and ready-to-eat foods to avoid cross-contamination.	6/3/2011	Standard 1	PERSONAL CLEANLINESS: Observed an uncovered beverage above the prep cooler. Cover all beverages in areas of food prep or storage in order to prevent possible contamination. PIC covered the beverage today. CHEMICAL: Observed a spray cleaner bottle with the label worn off. Label all toxic chemicals in order to prevent confusion or misuse. PIC re-labeled the bottle today. PROTECTION FROM CONTAMINATION: Observed an empty egg box stored on top of potatoes in the back room. Relocate box in order to prevent possible cross-contamination. Store raw animal foods separate from and below readyto- eat foods in order to prevent possible cross-contamination. PIC relocated the box today. COLD HOLDING: Observed hash browns, on the counter, at 44°F. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. PIC placed the hash browns in the reach-in cooler.
R/*4.5/4.6 Clean the interior of the microwave in order to remove food splash build-up. 4.5 Clean the grease bucket stored next to the rear hand sink in order to remove the black residue build-up. R/6.4 Observed the following damage to the ceiling above the walk-in cooler door: -water damaged ceiling tile -water damaged wood ceiling -roof leak Make necessary repairs, replace the tile, and discard any food suspected of being contaminated. Fax a copy of the completed work order to MCHD (330) 723-9650 Attn: Sarah. NOTE: Observed food boxes on the walk-in freezer floor while the upright freezer is awaiting repairs. Relocate the boxes to 6 inches off of the floor to avoid possible contamination. NOTE: The front display cooler is no longer working. Only non-potentially hazardous foods are stored in this unit. Note: Opened chicken pieces, corned beef, and chili are, reportedly, pulled from the freezer and used in one day. Be reminded that all ready-to-eat, PHFs, held beyond 24 hours, shall be dated the day of opening or preparation and used or discarded within 7 days. Note: Discussed gyro meat preparation. Reportedly, the large roast is sliced and served when the outer layer is cooked. The roast, if leftover, is cooled in the freezer and reheated on the spit. Discussed proper cooling and reheating procedures. Monitor the roast in order to ensure that it is cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Also, monitor the roast in order to ensure that it is reheated to 165°F within 2 hours. Discussed possible slicing all of the leftover roast and reheating to order on the grill. -One accurate long stem thermometer available for use. -Observed proper chemical storage, separate from and below food and equipment, throughout. -Observed a separate spatula for raw eggs on the grill.	12/20/2010	Standard2	R/COLD HOLDING: Observed the following foods cold holding improperly during food preparation: -several egg flats at room temperature on the counter -hash browns at 46°F-52°F on the counter Potentially hazardous foods (PHFs) shall be cold holding at 41°F or below in order to limit bacterial growth. Discussed placing foods into cooler when food prep is not occurring and surrounding the container of hash browns with ice. PIC agreed to monitor food temperatures during food prep. HANDWASHING: Observed the rear hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC provided paper towels. PROTECTION FROM CONTAMINATION: Observed a box of raw steaks stored on boxes of pita bread in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination. PIC moved the steak to the bottom shelf.
*4.5/4.6 The following food contact surfaces are soiled: -dried food debris on the slicer blade -food splash on the interior of the microwave Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 4.4 The following equipment is damaged: -duct tape on the mop sink hose -water dripping into a container inside the front display cooler -ambient air temperature of the front display cooler 46°-48°F Equipment shall be maintained in a state of good repair. Recommend relocating potentially hazardous foods (PHFs) to a cooler holding at 41°F or below until repairs can be made. 4.5 The following equipment needs cleaned: -floor mats on cooks line are sticky -grease and food build-up on the exterior of the potato chopper Equipment shall be clean to the sight and touch. R/6.4 Observed water damaged ceiling tile and wood ceiling above the dry storage shelving. Make necessary repairs, replace the tile, and discard any food suspected of being contaminated. 5.4 Maintain dumpster lids closed. 6.4 Maintain doors to the outside closed or screened in order to prevent pest entry. NOTE: PIC produced a completed work order for the roof repairs from M & M Construction (Michael Grimes, 4305 W. 49, Cleveland, OH 44144, (216) 225-3575). However, the roof is showing signs of minor leaks still present. PIC stated that M & M Construction will be returning in 3 weeks to make additional repairs. Fax a copy of the completed work order to (330) 723-9650 Attn: Sarah.	6/15/2010	Standard 1	CHEMICAL: Observed 2 chemical spray cleaners with the labels torn/worn off. Label all toxic chemicals in order to avoid confusion or misuse. PIC re-labeled the cleaners today. DATE MARKING: Observed opened sausage links, chicken pieces, and brats in the reach-in cooler, reportedly, typically held for a day-and-a-half, lacking date marks. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed date marking with PIC. Also, discussed dating left over hash browns tonight before closing. COLD HOLDING: Observed the following foods out on the counter: -egg flats at room temperature -hash browns at 50°F PHFs shall be cold holding at 41°F or below in order to limit bacterial growth. Discussed placing foods into cooler when food prep is not occurring. -Observed proper thawing under refrigeration.

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