Zorba's Cafe & Bar

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Gasket broken on cook line cold table and condensate is accumulating inside, walk-in door repaired with duct tape and styrofoam. Walk-in condenser is dripping into pan on the floor.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on cook line equipment, condiment containers, walk-in shelving, reach-in gaskets, hinges and handles. Please maintain clean.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/19/26. Sprayer hose on 3 comp sink faucet extends below the flood rim of the sink below. Please repair to provide proper air gap, at least 1" above the upper rim of the sinks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked meats, cream, yogurt, cut leaf greens in walk-in at 44*F to 47*F internally. Embargoed TCS items that had been out of temperature for an unknown time. Manager moved TCS food that had been in unit less than 2 hours to the freezer to re-cool.

Inspector's notes

Corrective Action: Correct within 24 hours. Will reinspect 5/13/26. Walk-in cooler holding TCS food 44-47*F. Min/max thermometer read 48*F.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Gasket broken on cook line cold table and condensate is accumulating inside, walk-in door repaired with duct tape and styrofoam. Walk-in condenser is dripping into pan on the floor.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on cook line equipment, condiment containers, walk-in shelving, reach-in gaskets, hinges and handles. Please maintain clean.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/19/26. Sprayer hose on 3 comp sink faucet extends below the flood rim of the sink below. Please repair to provide proper air gap, at least 1" above the upper rim of the sinks.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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 48*F (cooked potatoes, cooked carrots, and cooked rice) in the walk-in cooler. Person in charge (PIC) stated foods were placed in cooler two hours earlier and moved foods to a colder unit at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a live roach at time of inspection. Person in charge (PIC) is working with a certified pest control specialist to control the problem. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet, soiled wiping cloths on the cutting board. Discussed with PIC that in-use wiping cloths need to be stored in sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ceiling tiles in the kitchen with build-up of dust and debris. Person in charge (PIC) is in the process of cleaning the facility. Keep cleaning as needed so that the ceilings, walls, floor are clean to sight and touch. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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. ***A pattern of non-compliance is observed for this violation, 3rd consecutive. A link was sent through email to a list of organizations that offer training and certification. Link also provided here: https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?prgID=8&statusID=4

Inspector's notes

Observed ceiling tiles in the kitchen with build-up of dust and debris. Person in charge (PIC) is in the process of cleaning the facility. Keep cleaning as needed so that the ceilings, walls, floor are clean to sight and touch. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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

The walk-in cooler had a temperature of 46*F with min/max thermometer. A tray of Dolmas (stuffed grape leaves) with a date of 3/4/25 (previous day) had an internal temperature of 45*F. and were discarded at time of inspection. The tray of hummus from the previous day was also discarded and had an internal temperature of 46*F. The remaining foods prepped within 1-4 hours were moved to alternate cold-holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

There was no working probe thermometer at time of inspection. Person in charge (PIC) stated that one was being order because the previous probe thermometer stopped working. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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

There was no hand soap at hand washing sink near three-compartment sink at time of inspection. Discussed with person in charge (PIC) that all hand wash sinks need to be supplied with hand soap. PIC refilled dispenser at 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.

Inspector's notes

Observed sour cream, milk, hummus, and a baked dish with an internal temperature of 45*F. Person in charge (PIC) stated that the foods were just put back into the walk-in cooler. The walk-in cooler had in temperature of 46*F with min/max thermometer. PIC stated the temperature is high because the door was opened/closed/opened/closed during food prep during the last hour. PIC moved the TCS foods to a colder unit while walk-in temperature drops. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed hummus, prepped vegetables, and baked dishes in the cooler without a date. Person in charge (PIC) stated that some of the items were prepared the day before. Discussed with PIC that all RTE/TCS foods need a date to ensure nothing stays longer than 7 days. PIC used a marker to write the correct dates at time of inspection. 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).

Inspector's notes

Observed the walk-in cooler holding at 46*F at time of inspection using min/max thermometer after some TCS foods had an internal temperature of 46*F. All foods out of temperature were moved to a colder unit at time of inspection. Person in charge (PIC) believes the temperature was higher due to the door being opened and close too much during food prep within the hour. Inspector was not able to get a temperature of 41*F or lower after 15-minute using min/max, with the door left closed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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

There was no Certified Food Protection Manager (CFPM) on duty 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 person in charge (PIC) pick up grilled chicken with bare hand. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked lamb, pasta, milk, and other foods with an internal temperature (probe thermometer) of 47*F in the walk-in cooler. Discussed with person in charge (PIC) that the TCS foods need to be held at 41*F or lower. PIC stated the food was made that day and had been in there for less than 3-hours. PIC moved items to another cold holding unit that was below 41*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 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no dates on prepped foods in the walk-in cooler (cooked lamb, cooked pasta). Person in Charge (PIC) stated the foods were made the same day. Discussed date marking with PIC.PIC marked each item time with a date at time of inspection. 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).

Inspector's notes

Observed the walk-in cooler with a temperature of 47*F using the min/max thermometer for 15-minutes. All TCS foods were moved to another cold-holding unit at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 11/11/24.

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 cookline prep unit holding tcs food items between 45-55*f degrees, items included grilled chicken, raw chicken, falafel, lamb, cooked pasta, Heavy cream, shredded cheese, spinach, dolmas. Owner claimed that items are restocked every day 2 hours before opening for the cookline fridge and are fresh. All items moved to walk-in to cool. All items not on open top time control must be maintained at or below 41*f degrees. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cookline reach-in unit holding TCS foods from violation #20 found holding 45*f degrees. All units holding TCS foods must be capable of maintaining below 41*f degrees. Reinspection scheduled for 4/18. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed concentration of chlorine in sanitizer buckets below 50 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Sanitizer bucket was remade at 50 ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 three compartment sink with lass than 50 ppm of chlorine. Discussed with PIC that sanitizer must be 50-100 ppm to sanitize properly. Sanitizer was remade at 50 ppm. Correct By: Corrected At Time Of Inspection