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

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Business Info

Restaurant: Gyro Factory
Address: 8222 Gunston Corner Lane, Lorton, Virginia
Total inspections: 3
Last inspection: Jun 8, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.
  • 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
June 08, 2009Follow-up20Details / Comments
  • 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: moldy cheese
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat, has the meat is being sliced off the container is of already sliced is not put away.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomato, sliced and diced
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning of the inspection.
May 28, 2009Critical Procedures50Details / Comments
No violation noted during this evaluation. April 28, 2009Follow-up00Details / Comments

June 08, 2009 (Follow-up)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 43.1-3-3(a) - Critical Repeat There is no Certified Food Manager present in the establishment.
    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.
Comments:
The purpose of today's visit was a require inspection. The manager left during inspection. If there are any questions please contact the EHS inspector. An enforcement letter will be sent for no CFM.

May 28, 2009 (Critical Procedures)



Violations:
  • 3-101.11 - Corrected During Inspection Critical The following food item(s) is observed to be unsound or adulterated: moldy cheese
    ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat, has the meat is being sliced off the container is of already sliced is not put away.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomato, sliced and diced
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present at the beginning of the inspection.
    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.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. A follow-up visit will be conducted within 2 weeks. If there are any question please contact the EHS inspector. Thank you.
Note: Hand soap is needs to be at the handsink.

April 28, 2009 (Follow-up)

Comments:
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 4-14-09 have been corrected. We thank you.
*Approval for a Health Department permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment additions/replacement/changes are allowed without approval by Health Department.

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