Basic - Carbon dioxide/helium tanks not adequately secured.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.gyro meat on rotisserie 86 degrees f discussed the 4 hr plan or must keep the spit in continuous cook employee states just turned off
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / deli meats
Intermediate - Hot water not provided/shut off at employee handwash sink. / restroom use by employee.
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / observed test taken on 6/12/14- waiting for certification
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ pSta
07/16/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No Heimlich maneuver/choking sign posted.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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