Ammos Mediterranean Grill

Inspector's notes

Observed that the women's restroom door does not self-close. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Per operator, first hardware did not work with the door and will require a door replacement/modification if the next hardware doesn't work out. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive

Inspector's notes

Observed a covered metal pan of shaved cooked meat (71°F) sitting inside the prep table. Staff stated they had just shaved the meat from the spit and set the pan inside the prep table to cool. Staff uncovered the meat at time of inspection. 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. Discussed effective cooling methods with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed that the women's restroom door does not self-close. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. The owner is actively working on a solution and plans to order parts soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above RTE bell pepper in the walk-in cooler. Observed raw, unpasteurized liquid egg stored above cooked chicken in the reach in fridge. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken on meat spit turned off and not rotating at the time of inspection 71*F. PIC stated cooked chicken on spit is shaved off and placed in cold holding unit as it comes to room temperature. Discussed with PIC spit must be turned on and meat rotating. Observed cooked beef 63*F, cooked chicken 47*F, and marinated chicken 53*F in cooler drawer below grill top at time of inspection. PIC stated items were placed in cooler drawer within the past two hours when establishment opened. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Cooked chicken had been out of the fridge within the past two hours and was placed in refrigeration unit to rapidly cook at the time of inspection. All TCS food items improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container storing utensils at 110*F next to flat top. 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. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unfinished, porous wood holding up PVC pipe underneath three compartment sink with dark organic matter growth. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed women's restroom door does not self close. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe accumulation of grease and food pieces under and around equipment on cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.

Inspector's notes

Observed an expired food protection manager certificate from 2016.

Inspector's notes

Observed no hand towels at the handwashing sink in the front kitchen at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS cooked chickpeas previously from a commercially sealed can at 45*F at the time of inspection. According to the PIC, the food item was placed in the prep table over 4 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC discarded chickpeas at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers storing utensils between 100*F-107*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.

Inspector's notes

Observed expired quat test strips from February 2023.

Inspector's notes

Observed a wooden plank propping up the pipes underneath the three compartment sink and a bucket to catch the leaking pipes under the three compartment sink. Observed a PVC pipe extension below floor level into the floor drain of a prep sink. The pipe for the prep sink must be above the floor drain to prevent backflow.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.... Observed in large reach in cooler raw chicken kabobs on sheet pan on the third shelf from the bottom above beef kabobs on second shelf from the bottom and on the bottom shelf packaged ground beef and packaged whole beef. Person in charge informed chicken shall always be stored below beef. Person in charge moved raw chicken to the bottom shelf at time of inspection. Correct By: Corrected At Time Of Inspection