HALAL GYRO EXPRESS

Measured yogurt based sauces at 75 F within squeeze bottles placed within the 2 door display refrigerator. PIC stated that the sauces were removed from refrigeration at 12pm and were placed back into the refrigerator at 2pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Yogurt based sauces to remain under refrigeration to be cooled to and held at 41 F or below. If operator intends to hold yogurt based sauces at room temperature, time as a public health control shall be used with sauces being discarded following a total serving time of 4 hours. Submit TPHC procedures to inspector for review and approval.

Raw shell eggs stored above RTE bread within the 1 door upright fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Personal items stored next to the rice warmer on the front preparation counter. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

A stack of sliced cheese measured 53F while maintained on top of a covered prep insert in the prep cooler at the back kitchen area. Per the PIC, it had been placed there less than 2 hours prior in preparation for the lunch rush. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cheese relocated to lower prep unit.

*REPEAT VIOLATION* Facility could not provide test strips for testing the chlorine sanitizer concentration (bleach) in the three compartment sink while dishwashing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee observed eating and drinking in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws to prevent contamination.

*REPEAT VIOLATION* Food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Multiple employees observed touching beard, nose, and/or face with gloved hands, then continuing on to food preparation. [CA] Gloves must be changed and hands must be properly washed in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.

Paper towels observed to be stored outside of the dispenser at handwash sink in the bathroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.