Cold Holding Temperature (corrected on site) - 5 penalty points The cut tomatoes is/are at room temperature with an internal temperature of 51°F and is not being maintained at 41 °F or below.
Proper Handling of Ready-To-Eat Foods - 4 penalty points The food service employees is/are handling vegetables and pita bread with their bare hands.
Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points The feta cheese and sour cream is/are stored in contact with or under the raw beef.
Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points The cheese and beef in reach in coolers that is/are located in the grill area and food prep area has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points The scoop used for preparation or serving in the rice cooker are not stored in a manner to prevent contamination of the product.
Garbage and Refuse Disposal - GRP TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
Lockers/Dressing Rooms - GRP TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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