High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed chlorine with no of approval for food contact surfaces. Approved quaternary sanitizer is available, operator states they will discontinue use of chlorine for food-contact surfaces. **Corrective Action Taken** **Warning**

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 cutting lamb and beef gyro then transfer to hot holding steam well, lamb and beef gyro (136F – Cooking), no secondary cooking step. Operator returned meat to grill and cooked to 175F. **Corrected On-Site** **Warning**

High Priority – Hose attached to faucet at three-compartment sink eliminating required air gap. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side reach-in cooler top: sour cream (47F – Cold Holding); housemade tzatziki (47F – Cold Holding); shredded cheddar cheese (47F – Cold Holding); feta (47F – Cold Holding); cut tomatoes in greens (46F – Cold Holding) for 90 minutes per operator. **Repeat Violation** **Admin Complaint**