It's All Greek to Me

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that a Certified Food Protection Manager (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 several employee drink beverages without lids or straws throughout main cookline. Informed PIC that all employee beverages need to be in a designated area and must have a lid and straw. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw marinated chicken breasts, and cooked gyro meat with an internal temperature of 56F-57F being stored in cold holding unit under main grill with an ambient air temperature of 57F. PIC stated that both meats were placed in unit 3 hours prior. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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 unlabeled chemical spray bottle with orange liquid. PIC stated that it was grill cleaner; informed PIC that all chemicals need to be labeled; PIC labeled sprayer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No bodily fluid cleanup kit available onsite. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times.

Inspector's notes

No handwashing signage on handwash sink behind the service line and on the handwash sink by the food prep sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bulk containers of rice, salt, and 3 containers of spices in back dry goods storage area without labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed light bulb in 3-door reach-in refrigerator out. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Inspector's notes

Observed employee handle raw chicken with tongs, and proceed to handle grilled pita bread with same tongs, and no sanitizing step in between. Also observed employee switch between handling raw beef and raw chicken with the same tongs and no sanitizing step in between. Separate equipment and utensils must be designated for each type of raw and ready-to-eat food products to prevent cross contamination. Discussed with person-in-charge (PIC) having and storing a different pair of tongs for raw chicken, raw beef, and ready-to-eat products. PIC discarded pita bread and obtained additional tongs at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed buildup of grease, food debris, and dust/dirt under and behind cooking equipment on line, on the back of the televisions above the line, outside and inside of multiple refrigeration units, and on/between the louvers/slats on the ventilation hood above the cooking equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed cold water valve to mop sink broken and not dispensing water. Hot water valve is functioning properly. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no covered trash can in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Establishment must ensure all restrooms used females has a covered trash receptacle. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed raw beef fat stored directly above containers of ready to eat hummus. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a bulk container of feta cheese (observed internal temperature 65*F) in a beverage refrigerator in the kitchen; the measured ambient temperature of the unit using a min/max thermometer was 60.0*F. The person in charge indicated that the feta had arrived in the establishment 15 minutes prior to inspection and was picked up at the store by one of the staff members. Discussed ensuring that time/temperature controlled for safety (TCS) food is purchased/transferred/arrives at the establishment at 41*F and below; if TCS food is delivered at 41*F and above the establishment must reject it. 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

Observed a bulk container of feta cheese (observed internal temperature 65*F) in a beverage refrigerator in the kitchen; the measured ambient temperature of the unit using a min/max thermometer was 60.0*F. The person in charge indicated that the feta had arrived in the establishment 15 minutes prior to inspection and was picked up at the store by one of the staff members. Person in charge indicated it was placed in this unit by mistake, and it was moved to the freezer to rapidly cool down. Person in charge indicated that no time/temperature controlled for safety food should be placed in this unit and they would remind staff. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The establishment has adequate cold holding outside of this unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple storage racks/prep tables in the establishment with a buildup of grease, food debris, and dust/dirt. Also observed a buildup of food debris on the outside and inside of equipment such as the outsides of refrigeration units.

Inspector's notes

Observed no covered trash can in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Establishment must ensure all restrooms used females has a covered trash receptacle. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

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 a tray of raw whole shelled eggs stored directly above a pan of hummus and a pan of raw lamb stored directly above a pan of cooked gyro meat. Discussed with person in charge storing all raw animal proteins so they are below or next to ready to eat foods to prevent potential pathogens from raw animal foods from contaminating ready to eat foods. The person in charge moved the eggs and lamb so they were below any ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 table mounted can opener with black food grime caked into the portion of the opener that contacts the can (and may contact food). Person in charge moved the can opener to be deep cleaned. Food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee moved the can opened to the 3-compartment sink to be re-washed, rinsed, and sanitized. 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 the following ready to eat time/temperature controlled for safety foods with no label indicating when they were opened or prepared: crumbled feta cheese, baba ghanoush, falafel, and garlic sauce (fresh garlic mixed into mayonnaise). The person in charge indicated all of these foods were prepared/opened between 05/14 - 05/15 and labelled them all. Person in charge was informed that ready to eat time/temperature controlled for safety foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness (day 1 being the day it was prepared/opened/opened and thawed); ready to eat time/temperature controlled for safety foods that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed). Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed the outside of food containers, prep tables, and the insides/outside of refrigeration units with build up grime on them. Also observed a build up of slimy organic material in the drip tray of the soda machine. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered>>>Observed no covered trash can in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Establishment must ensure all restrooms used females has a covered trash receptacle. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed food debris and grime caked onto walls and floors throughout the establishment. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Correct By: Correct Prior To Next Routine Inspection