Nick the Greek

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beef measured at 120F in hot holding drawer below spits. PIC reported beef placed in drawer less than one hour prior to inspection. All beef improperly hot held were reheated to 165°F at time of inspection. 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

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored above produce (romaine lettuce, green onions) and RTE food items (cut tomatoes, cut cucumbers) in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided proper food storage guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep covered containers of cut lettuce stacked on top of each other in walk-in unit. Food items observed within proper cooling parameters. All TCS foods cooling were uncovered to allow for rapid cooling. Reviewed proper cooling methods to ensure optimal air flow during cooling processes. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups with no handles used as scoop for cheese in prepcooler units. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Get scoops with handles to prevent contamination from the hands. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken, cooked pork, cooked zucchini, cooked mushrooms and opened tzatziki sauce not having date marking. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use utensils such as spatulas being stored in water measuring 95*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing.---Observed an employee grab a pita for a customer with their bare hands. Employee was instructed to dispose of the pita and use gloves. Discussed the importance of using utensils or gloves whenever handling ready to eat foods to prevent any contamination from the hands. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a container of gyro meat being cooled in the walk in cooler having an internal temperature of 100*F. Employee states the gyro meat had been cooling for approximately a little over 2 hours. Employee was instructed to reheat the gyro meat to 165*F to restart the cooling process. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.---Observed cooked chicken skewers being held in a hot holding unit having an internal temperature of 113-120*F. Employee states they cooked the chicken skewers less than an hour prior to inspection. Chicken skewers were reheated to 165*F to be hot held again. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 gyro meat cooling in the walk in cooler but being covered (not allowing the heat to escape) and placed on the bottom shelf in the walk in cooler. Employee reheated the gyro meat to restart the cooling process and left the containers uncovered. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 gyro meat in the walk in cooler that had been cooling for about 2 hours and 15 mins still having an internal temperature of 76-98*F. Person in charge reheated the gyro meat to 165*F to restart the cooling process. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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 gyro meat cooling in the walk in cooler but being covered (not allowing the heat to escape) and placed on the bottom shelf in the walk in cooler. Person in charge reheated the gyro meat to restart the cooling process. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: 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.---In the cooler near the cash register, observed yogurt (mix,plain, Greek, spicy), feta cheese and raw chicken having internal temperatures of 48-55*F. Person in charge states these food items had been in the unit for at least 4 hours or more. Person in charge voluntarily discarded all food items. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 and cooked beef cooling in the walk in cooler but were cooling with lids on the containers. Person in charge removed the lids and moved the cooling items to the top shelf to cool more efficiently. These cooling foods were in the appropriate cooling time/temperature at the time of inspection and observed them finish cooling off by the end of the inspection. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed in use utensils such as scoops for the soup and rice being stored in water having an internal temperature of 77*F. Person in charge states replaced these utensils at the time of inspection. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd