Gyros Express

Year by year

Inspections

1. Mar 26, 2026 Routine · 3 core, 2 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Sides, fronts and backs of equipment are soiled with grease and food splatter.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Wall in kitchen is unsealed drywall. 2. Flooring at front counter is missing trim.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors in the kitchen under equipment are soiled with grease and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jul 7, 2025 Re-inspection · 1 priority, 4 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     7/7/2025 - The quat sanitizer in the 3 compartment sink is not being used according to EPA registered label use instructions and is at <200 PPM. 6/2/2025 - The quat sanitizer in the 3 compartment sink is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: 7/7/2025 - The quat sanitizer solution in the 3 compartment sink was adjusted and had a new concentrtion of 400 PPM. 5/2/2025 - The quat sanitizer solution in the 3 compartment sink was replaced and had a new concentration of

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     7/7/2025 - Grease and foos debris covered the following non-food contact surfaces: 1. The fryr's sides and front 2. The bottom of the Manitowoc two-door cooler 3. The hood vent over the grill, fryers, and vertical gyro cookers 6/2/2025 - Grease and food debris covered the following non-food contact surfaces: 1. The fryers' sides and front 2. The bottom of the Manitowoc two-door cooler 3. The front doors of both prep coolers 4. The hood vent over the grill, fryers, and vertical gyro cookers

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     7/7/2025 - The corner that separates the office space from the kitchen was seen to be spackled and was not painted with washable paint. 6/2/2025 - The corner that separates the office space from the kitchen was seen to be spackled and was not painted with washable paint.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Paint the corner that seperates the office space from the kitchen.

     Code 6-101.11

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     7/7/2025 - Base coving between the kitchen area and the office area was observed to be deteriorating and peeling off the wall. 6/2/2025 - Base coving between the kitchen area and the office area was observed to be deteriorating and peeling off the wall.

     Correction: Fix or replace the base coving between the kitchen area and the office area.

     Code 6-201.13 (A)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     7/7/2025 - Walls throughout the kitchen were soiled with grease - Ceilings throughout the kitchen were soiled with grease and dust 6/2/2025 - The floor throughout the kitchen especially under equipment is soiled with food debris annd grease - The walls throughout the kitchen were soiled with with grease. - The ceilings throughout the faciltiy were soiled with grease and dust

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Jun 2, 2025 Routine · 2 priority, 2 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat sanitizer in the 3 compartment sink is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The quat sanitizer solution in the 3 compartment sink was replaced and had a new concentration of 200 PPM.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     The mop sink was not provided with a backflow preventer.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink next to prep sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at the employee handwashing sink next to prep sink.

     Code 6-301.11

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying next to the prep sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was provided at the employee handwashing sink next to prep sink.

     Code 6-301.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Grease and food debris covered the following non-food contact surfaces: 1. The fryers' sides and front 2. The bottom of the Manitowoc two-door cooler 3. The front doors of both prep coolers 4. The hood vent over the grill, fryers, and vertical gyro cookers

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The corner that separates the office space from the kitchen was seen to be spackled and was not painted with washable paint.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Paint the corner that seperates the office space from the kitchen.

     Code 6-101.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Base coving between the kitchen area and the office area was observed to be deteriorating and peeling off the wall.

     Correction: Fix or replace the base coving between the kitchen area and the office area.

     Code 6-201.13 (A)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity throughout the kitchen was observed to be measured at 30 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas so it is at least 50 foot candles.

     Code 6-303.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     - The floor throughout the kitchen especially under equipment is soiled with food debris annd grease - The walls throughout the kitchen were soiled with with grease. - The celings throughout the faciltiy were soiled with grease and dust

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Apr 9, 2024 Routine · 1 priority foundation, 3 core, 2 repeat
   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at warewashing employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was refilled during inspection.

     Code 6-301.12

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Burgers and sausages in the Frigidaire freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cups were improperly used as scoops and stored inside of several bulk spices.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: The single-use cups were discarded during inspection.

     Code 3-304.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The bottom of the Front 2-door cooler has an accumulation of food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. May 4, 2023 Follow Up · No items found

   No violations cited.

6. May 4, 2023 Re-inspection · 1 priority, 3 core, 4 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Peppers and pickles are cold held at 68-70°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple frozen foods were observed to be uncovered in chest freezer in back storage room.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Tahini and Hot Sauce are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     A) Observed the sides and top of fryer soiled with grease residue and food residue. B) Observed insides and outsides of all coolers soiled with food residue.

     Correction: A) Clean sides and top fryer soiled with grease residue and food residue. B) Clean insides and outsides of all coolers to remove food residue.

     Code 4-601.11 (C)