Blazin Chicken & Gyro

Inspection history 5 visits

1. 2025
2. Passed Jan 29 Score 45 ▲8

   Cycle Inspection

   4 violations, 3 critical

   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
3. 2024
4. Failed Nov 21 Score 37 ▼30

   Cycle Inspection

   13 violations, 8 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165°F or above within 2 hours
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Time/temperature control for safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165°F for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158°F for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150°F for 15 seconds • mechanically tenderized or injected meats to or above 155°F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165°F, covered, rotated or stirred • all other foods to or above 140°F for 15 seconds; shell eggs to or above 145°F for 15 seconds except per individual customer request
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Thawing procedure improper
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
5. 2023
6. Failed Jul 14 Score 67 ▼2

   Pre-permit (Operational)

   4 violations, 3 critical

   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Evidence of rats or live rats in establishment's food or non-food areas
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
7. Failed Apr 12 Score 69 no change

   Pre-permit (Operational)

   9 violations, 6 critical

   • Critical Evidence of rats or live rats in establishment's food or non-food areas
   • Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Minor Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests

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