High Priority – Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee sliced meat from gyro cone and placed directly at steam table without a secondary cooking. Manager placed sliced gyro meat at flat grill and cooked meat to 155F and above. Temperature of gyro meat observed at 157F and 165F after cooking. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed grape leaves (59F – Cold Holding); individual ziki sauce (74F – Cold Holding) located at front counter, less than four hours. Employee removed containers and placed in reach in cooler for rapid cooling. **Corrective Action Taken**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at mop sink.