GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Gyro Bros.
Address:  85 Fifth ST
City:  Atlanta Time In:  01 :  30 PM Time Out:  03 :  25 PM
Inspection Date:    08/30/2017   CFSM:   Christopher G Saleh
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-001210
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

97
Grade

A
Date

11/03/16
Prior Score

71
Grade

C
Date

10/14/16
CURRENT SCORE CURRENT GRADE
 
53
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Juan Cruz Date:   08/30/2017
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/11/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Gyro Bros.		 Permit #
FSP-060-001210		 Date
08/30/2017
Address
85 FIFTH ST 		City/State
ATLANTA GA		 Zipcode
30308
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, 07.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 37.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 35.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 35.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, 39.0 ° F Hot Holding, Front Food Service, Fryer, Vegetables, Blanched Cut Potatoes 68.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Beef, Cooked Beef Kabobs 43.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Tomatoes, Sliced Tom 43.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Chicken, Fried Chicken 61.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Ambient, 50.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Sliced Cheese 53.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Shredded Lettuce 47.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Diced Tomatoes 43.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Lamb, Gyro Shaved Meat 49.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Lamb, Gyro Shaved Meat 42.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Ambient, 45.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Lamb, Gyro Shaved Meat 64.0 ° F Reheat, Front Food Service, Steam Well, Lamb, Gyro Shaved Meat 153.0 ° F
Reheat, Front Food Service, Steam Well, Lamb, Gyro Shaved Meat 74.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] Observed PIC failure to demonstrate knowledge of GA Food Code by complying with the code and having no foodborne illness risk factor violations.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed employee failure to drink out of single serve cup with lid and straw in food preparation areas.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(c)] Observed failure to provide hot water at hand sink at front food service area. Observed that hot water does not turn on at the sink.
***Facility has 24 hours to obtain hot water at hand sink in the front food service/ cook line area.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to store raw meats in reach in freezer according to final cook temperatures. Observed raw beef patties stored over RTE food items. Observed raw chicken in grocery bags stored over raw ground beef.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to cover food products stored in reach in freezer in the kitchen.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed failure to provide sanitize solution in red bucket at concentration specified in the food code.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold TCS foods stored in prep top cooler, and reach in coolers at front food service area.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly hot hold blanched potatoes stored in container/ bin next to the fryer. *Advise facility use time as a public health control with the blanched fries. If facility chooses to utilize time as a public health control, the facility must provide written procedure on the preparation and holding of the blanched fries. The facility must also provide a log that shows the start time, start temperature, and discard time.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed failure to discard in house made sauce stored in RIC pass 7 days. (Tzatziki sauce 8/7/2017)  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to date mark TCS foods stored in refrigeration units.  New Violation.
10D Observed failure to label food products once removed from original container or packaging. Observed failure to label flour and sugar containers. Observed failure to label sauce containers, and seasonings.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed failure to properly cool down gyro meat before transporting to the facility from the other facility.
Observed failure to properly cool down TCS foods before storing in prep top cooler. Prep top cooler is meant to maintain temperature not cool down food products. Cool down shredded lettuce before placing in prep top cooler.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed failure to properly thaw raw chicken under constant running water in the appropriate sink. Observed raw chicken in grocery bag sitting in vegetable sink.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to store sugar and flour at least 6 inches above the floor.
Observed failure to store cases of water on a shelf that is at least 6 inches above the floor.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed employee failure to wear hair restraint while preparing food.  New Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] Observed failure to post a valid food service permit not pass the annual due date. (permit posted 3/27/2017)  New Violation.
Person in Charge (Signature)    Date: 08/30/2017
Inspector (Signature) Date: 08/30/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Gyro Bros.		 Permit #
FSP-060-001210		 Date
08/30/2017
Address
85 FIFTH ST 		City/State
ATLANTA GA		 Zipcode
30308
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14A Violation of Code: [511-6-1.04(4)(k)] Observed Baklava scoop stored in standing water between use.  New Violation.
14C Violation of Code: [511-6-1.05(10)(g)(1)&(3)] Observed failure to protect lip contact surface of the single serve cups stored at the front food service area.  New Violation.
15A Violation of Code: [511-6-1.05(2)(a)] Observed cups and bowls utilized as scoops and stored in food products.  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(2)(f),(g)] Observed ceiling tile near hood at front food service missing.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed failure to provide light shield above RIC in kitchen.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed failure to store personal items away from food products at the rear in the main kitchen.  Corrected On-Site.  New Violation.
Remarks ADVISEMENTS and NOTES:
*Observed toxic spray stored by food product under prep top table at front food service.
*Gyro meat is cooked in the facility located on Peachtree Street. Gyro meat must be below 41 degrees Fahrenheit or above 135 degrees Fahrenheit while being transported from facility to the other.
***LEGAL NOTICE ISSUED: Facility must contact office at 404.613.1303 to schedule an intervention meeting. Once intervention has taken place the facility will be contacted by health educator who will conduct an onsite training. Once training has taken place the facility will receive a follow up inspection within 10 days.***
*Facility received the 511-6-1 Facility Acknowledgement Packet during exit interview.
Person in Charge (Signature)    Date: 08/30/2017
Inspector (Signature) Date: 08/30/2017
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