High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef then changed their gloves without washing their hand and handed clean utensils. Employee removed the utensils to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**

High Priority – Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observe half a gyro cone on a rotisserie cooking, when asked the manager stated the cone was cooked and cooked whole the prior day. Manager discarded the gyro cone.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observe half a gyro cone on a rotisserie cooking, when asked the manager stated the cone was cooked and cooked whole the prior day. Manager discarded the gyro cone.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef (52F – Cold Holding); Cut tomatoes (53F – Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 45 minutes . Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken**