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Gyro City

July 5, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Chicken cooked and placed on hot hold line at 126F. Unit not turned on. Ensure equipment is on and foods are held at 140F or above. Reheated to 172F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw foods stored over RTE in walkin- Corrected
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees unable to properly wash hands with no soap- Corrected
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Partially used shawarma cone in freezer. Product must be used for a maximum of 4 hours and discarded. Discarded at time of inspection
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Knives stored between equipment- Discontinue
code 10-3-304.12* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for quats sanitizer- Provide
code 17-4-302.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No soap at service line- Replaced
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 4, 2017: 7 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.