New York Gyro

Year by year

Inspections

1. Dec 11, 2025 Routine Score 92
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The gaskets on the main large stand up cooler were torn and likely contributing to the warmer than required temperatures of the cooler, and needs to be repaired.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The marinating fish in the large stand up cooler was at 45F. The gaskets were torn and likely the cause. The unit will be adjusted to a colder temperature and the gaskets will be replaced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     A handwashing sign was needed at one of the sinks. One was given to the operator and immediately posted.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Meet the standard of identity and general requirements of the Code of Federal Regulations for all packaged foods.

     The mango drinks contain various ingredients that also need to be declared as a possible allergen waring with proper labeling. A fact sheet was given to the operator about required labeling.

     Code MN Rule 4626.0425

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was available at the time of the inspection. One was given to the operator.

     Code MN Rule 4626.0040C

2. Dec 2, 2024 Routine Score 100
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The painted wire shelving in the back reach in cooler is chipping and rusted and needs to be replaced. The gaskets on this same cooler are torn and need to be replaced.

     Code MN Rule 4626.0735AB

3. Jan 12, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam clam shell containers are being sued in the restaurant. Use apploved packaging.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No thermometer was available at the time of the inspection.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     An employee has taken a food safety class but needs to send in an application to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all food packages as required by the law.

     The smoothies and cheesecakes in the front self service display cooler need to be labeled as with the instructions sent with the last Routine inspection.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handsink was again blocked. Be sure not to use the handsink for storage.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The painted wire shelving in the back reach in cooler is chipping and rusted and needs to be replaced.

     Code MN Rule 4626.0735AB

4. Dec 4, 2023 Routine Score 84
   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     The Samosas and cheese in the back stand up cooler were stored uncovered. Keep them covered to prevent any contaminants from getting in the food.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam clam shell containers are still being used in the restaurant. Please use approved packaging. A fact sheet is being included with this report for your reference.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Provide a thermometer that can be used to check or verify the cooking, reheating, cold holding and hot holding temperatures of your food.

     Code MN Rule 4626.0705B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The concentration of the quaternary ammonium in the 3 compartment sink was at 0ppm. The dispensor was having difficulty priming/drawing the chemical into the water mix. Chlorine was used instead and set up in the 3 compartment sink at 100ppm.

     Code MN Rule 4626.0805C3

   • Serious Priority 1 Corrected on site

     Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.

     A spray can of SureKill pesticide was being stored in the back handsink. It was immediately removed. Pesticides should not be stored or kept in food areas or in a food facility.

     Code MN Rule 4626.1645

   • Not serious Priority 3

     Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipme

     The quaternary ammonium dispensor hose had an accumulation of black mold/debris in the line that could potentially contaminate the rinse sink with clean dishes.

     Code MN Rule 4626.0750

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was available on site at the time of the inspection. A copy of a log sheet is being included with this inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The owner has taken a food safety class but needs to send in an application to MDH to obtain a CFPM certification. Information is included with this report.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all food packages as required by the law.

     The smoothies and cheesecake/pie in the front self service display cooler need to be labeled as instructed on the attached fact sheet. There is the option of keeping unlabeled items behind the counter so that they need to be requested and a conversation about the ingredients can be discussed when ordering the food.

     Code MN Rule 4626.0435A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The back hand sink was blocked with cleaners in it and not available to be used. The items were moved immediately.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The quaternary ammonium (sanitizer) disspenser was not working properaly and needs to be repaired. The painted wire shelving in the back reach in cooler is chipping and rusted and needs to be repainted or replaced.

     Code MN Rule 4626.0735AB