| Code | Description | Severity | Violation Description |
|---|---|---|---|
| 188 | Reheating for hot holding | critical | 1/29/24 Pan of sliced gyro meat and pan of sliced chicken temperatures measured 60-72 Deg F. Cooked gryo meat, grilled chicken, spicy gyro meat on side of stove temperatures measured 55-60 Deg F. |
| 291 | Sanitizing solutions; testing devices | noncritical | No chlorine test strips on site. |