The Greek Wrap

Inspector's notes

Observed cooked, thinly sliced gyro meat (112-115°F) being hot held below 135°F in the steam table. Staff confirmed the gyro meat had been cooked within the last hour. Staff reheated the gyro meat and turned up the temperature of the steam table at the time of inspection. Discussed the importance of keeping hot foods above 135°F as a means to keep food out of the temperature danger zone. Except during preparation, cooking, cooling, or when time is used as a control, all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a baking sheet holding raw ground beef sitting above plastic-packaged RTE naan bread in the lower compartment of the prep table. Alerted the manager, who moved the raw meat to the lower shelf of the prep table, at time of inspection. Also observed hermetically sealed beef and covered metal containers of chicken sitting above a plastic bin of raw, unpeeled onions. The bins of onions were moved from underneath the raw meat at time of inspection. No direct contamination was observed. Discussed proper storage with the staff. Discussed storage requirements and the 6-inch from the floor food storage rules. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice dripping down from the cooling unit in the freezer. A metal pan had been placed below to catch the dripping water; however, ice was spilling out from the metal container onto packaged foods on the top shelf. Alerted staff who pulled out the ice and placed the affected packaged foods into new clean zip lock packages. No direct contamination with food was observed. Proper repair of the unit is required. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked shavings of beef sitting in 4 metal pans around (90-93°F) at room temperature. Staff stated that the beef had been shaved off of the chub less than one hour before temperature measurement and that they were pre-cooling before putting the pans in the walk-in. ACTIVE cooling must start at 135°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The 4 pans of shaved beef were transferred to the walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked chicken (48-52°F) and beef (53°F) cold holding above 41°F in the cold holing unit beneath the grill. The cooked meats had been in the unit for less than 4 hours and were chilled in the working section of the cooler. Management to defrost and service the unit to ensure all sections are able to maintain at or below 41°F before storing TCS foods in the currently not-working section of the unit. Adequate refrigeration is available to continue operations safely. Discussed routinely taking temperatures in cold holding units. Discussed cold holding requirements. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked chicken (81-117°F) cooling on the counter top at room temperature. The cook stated the meat was cooked 50-30 minutes prior to temperature measurement. Staff stated they currently cool products out at room temperature before moving them to the walk in. Alerted manager who moved the pans of chicken into the walk in, at time of inspection. Re-educated staff on cooling requirements. Time Temperature Control for Safety (TCS) foods must be moved into ACTIVE cooling once 135°F is reached, to limit the time products are in the temperature danger zone (135-41°F). Discussed approved ACTIVE cooling methods and provided guidance. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed shaved cooked shawarma (85-90°F) in a pan, in front of the roasting chub, out at room temperature. The manager stated the chub is shaved and cooled during slow periods and was shaved and placed in the pan only one hour prior to temperature measurement. The pan of cooked shawarma was moved to the walk in to actively cool, at time of inspection. All cooling foods must be ACTIVELY cooled once they reach 135°F. Discussed keeping shaved shawarma in the hot holding unit after it is cooked and then actively cooling it after it reaches 135°F, if it is unneeded on the line. Discussed cooling methods and best practices and shared guidance. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed establishment date mark system date marking raw foods and not date marking cooked ready to eat food items. Observed containers of raw marinated chicken and beef in the walk in cooler with date marks and containers of cooked ready to eat meats with no date marking. Observed containers of cooked hummus, dressings, and sauces with no date marking. The person in charge stated the cooked meats were prepared the day before and the hummus, dressings, and sauces were prepared the day of inspection. The person in charge placed date labels on the cooked ready to eat food items. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed establishment use quaternary ammonium sanitizer for sanitizer buckets but no quaternary ammonium sanitizer test strips available on site. Discussed obtaining sanitizer test strips specific to the type of sanitizer used. Re-inspection for sanitizer test strips will take place by 12/15/23. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing Observed raw fish on a prep table at 79°F. After a discussion with the cook, it was determined the fish were thawed, within the last hour, with hot running water. The manager was alerted and reeducated on thawing requirements. The manager placed the raw fish into the walk in, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Correct By: Corrected At Time Of Inspection