Gyro Factory, 8222 Gunston Corner Lane, Lorton, VA 22079 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Gyro Factory
Address: 8222 Gunston Corner Lane, Lorton, VA 22079
Type: Fast Food Restaurant
Phone: 703 628-7866
Total inspections: 7
Last inspection: 03/23/2016

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Inspection findings

Inspection date

Type

Observed kitchen clean and organized - thank you.
To cool gyro meat more quickly, place smaller amounts in containers. Containers may be uncovered while meat is cooling.
Please do not prop open backdoor unless a screen is installed to prevent pests from entering kitchen.

No violation noted during this evaluation.
03/23/2016Risk Factor
Facility has dramatically improved adherence with food safety regulations since last inspection. No critical violations were observed during this inspection. Thank you for your efforts to ensure safe food to your customers.
  • Equipment / Good Repair / Components / Gaskets (repeated violation)
    Observation: The door gaskets of the two door door prep top refrigerator are damaged.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CFM is working with service provider to obtain replacements.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Employee immediately provided paper towels.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floors near the rear door, under shelving, and around grease trap are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
11/23/2015Routine
The purpose of this visit was to perform a routine inspection. Thank you for accompanying the EHS during the inspection and answering questions to elucidate processes and procedures occurring in the establishment.
Please send evidence of repairs to the hand sink hot water supply to the EHS by 31 January 2015.

  • Duties / Monitor Sanitizing Practices and Procedures
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. No suitable food contact surface sanitizer was available in the establishment at the time of the inspection
    Correction: a bottle of sanitizer tablets was found to be ineffective due to age.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a patty press used at the grill was stored on absorbant cardboard between uses.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in contact with unwashed raw onions.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat on spindle (104 F)
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. EHS DISCUSSED PUBLIC HEALTH RATIONALE OF PROPER HOT HOLDING. GYRO HEATING SPINDLE WAS TURNED ON TO MAINTAIN PROPER HOT HOLDING TEMPERATURE
  • Sanitizer Test Kit Required (repeated violation)
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test kit to verify the concentration of sanitizer in sanitizing solutions.
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: three vat sink requires sealing to wall.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • Equipment / Good Repair / Components / Gaskets (repeated violation)
    Observation: The door gaskets of the following unit(s) are (missing, damaged): Two door prep refrigerator.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
    Observation: Food prep surfaces near the grill and on the prep refrigerators are not being cleaned at least every 4 hours. The CFM demonstrated the procedure and explained the frequency of food contact surface cleaning.
    Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS EXPLAINED PROPER CLEANING PROCEDURE AND FREQUENCY, AND THE PUBLIC HEALTH RATIONALE FOR CLEANING FOOD CONTACT SURFACES.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning
    Observation: No suitable food contact surface sanitizer was available in the establishment at the time of the inspection
    Correction: a single bottle of sanitizer tablets was found to be ineffective due to age.
  • Critical: Permit to Operate Required, Must be Posted, Must be Valid
    Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
    Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink in the kitchen was measured at a maximum of 87 F. Hot water flow to the handsink was restricted by a cut-off valve. Hot water supply lines to the handsink leak.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. SEND EVIDENCE OF REPAIR TO THE HOT WATER SUPPLY TO THE HANDSINK TO THE EHS BY 31 JANUARY 2015.
  • Critical: Plumbing / Maintained in Good Repair
    Observation: Plumbing connections under the hand sink are leaking and hot water supply to the hand sink was restricted to minimizer appearance of leak.
    Correction: A plumbing system shall be maintained in good repair. EHS EXPLAINED IMPORTANCE OF WARM WATER TO PROPER HANDWASHING.
  • Floor , Wall & Ceiling / Design
    Observation: A celing tile above the three vat sink was missing. Another ceiling tile in the kitchen was made of absorbant materials.
    Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
  • Mops in Air-dry Position
    Observation: Observed that mops are improperly stored between use.
    Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
01/21/2015Routine
The purpose of this visit was to conduct a risk factor inspection.
Manager stated that employee health training is conducted once every quarter.
Environmental health specialist (EHS) discussed proper glove use and cold holding procedures for gyro meat.

  • Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and putting on gloves or after engaging in any activity that could contaminate the hands.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Environmental health provided training and employees hand washed prior to glove use at time of inspection.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: gryo meat on prep table holding at 65 degrees.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Gyro meat was relocated to the 1dr prep cooler at time of inspection.
08/11/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) provided additional employee health forms to manager.
EHS discussed and demonstrated the proper way to set up the three vat sink.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked gyro meat on prep table holding at 78 degrees
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Cooked gyro was relocated to the 1dr McCall unit to cool down.
  • Food Temp Meas Device with Small-Diameter Probe, when Required
    Observation: The certified food manager could not provide a small diameter food temperature measuring device.
    Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUATERNARY AMMONIA test kit.
03/21/2014Routine
The purpose of this visit was to conduct a risk factor inspection.
Manager will fax a copy of the invoice of documentation that employee health training was conducted by Aug 30, 2013.
EHS discussed with manager to provide thermometers in all refrigerator units.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
08/20/2013Risk Factor
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information in English and Farsi. Manager will fax over documentation that training has been conducted by June 10, 2013.
Water heater: Takagi 7-K3-SP

  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: gyro meat holding at room temperature
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Gyro meat was relocated to cool properly.
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
    Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1dr prep cooler
    Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit(s) are (missing, damaged): 3dr freezer and 2dr Superior unit
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Physical Facilities Good Repair
    Observation: Observed that the 3vat sink faucet is broken,leaking and are not maintained in good repair.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
05/31/2013Routine

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