Kalos Grill

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **3rd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large swamp cooler fan placed on a chair directly in front of and blocking the designated hand sink located in the warewashing area. Discussed the importance of hand sink availability with PIC. 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 relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gyro meat shaver fall on the ground during service; employee moved the item to the warewashing area and scrubbed the device quickly and rinsed off with the sprayer before returning it to the cookline to be plugged in for active use. Discussed the importance of following proper wash-rinse-sanitize procedures with PIC. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes in the open top prep table next to the register to be 51'F via probe thermometer. Per PIC the tomatoes were cut about 1.5 hours prior to inspection. Discussed proper cold-holding parameters with PIC. 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 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 leak at the hot water handle of the mop sink. Discussed the importance of addressing all plumbing issues with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two metal flat pans of cooked chicken (129-130'F) being stored in the warming unit directly behind the assembly area. PIC stated that both items were cooked to 165'F about 1 hour prior to inspection. LCD display on the warming unit read 129'F at time of inspection. Instructed PIC to raise the temperature dial for the warming unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at time on-site at time of inspection. 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 no certified food protection manager at time on-site at time of inspection. 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 both hot & cold water handles of the mop sink to be in the "off" position, and the flow of water continuing, unimpeded. Establishment had installed shutoff valve downstream from the atmospheric vacuum breaker to serve as a means to stop water flow from the mop sink while not in use. PIC removed shut-off valve from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Discussed plumbing requirements with PIC. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed chaffing fluid stored directly above food storage containers and single-use plastics. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed several sanitizer buckets throughout establishment at less than 150 ppm Quat. PIC discarded and remade sanitizer buckets at time of inspection to bring sanitizer levels to 150-400 ppm Quat. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed mop sink with attached hose unable to be turned off resulting in a consistent leak from the hose within the flood rim. Mop sink was draining properly at time of inspection. Prior to next routine inspection, have mop sink hose bib serviced by a plumber or backflow specialist to ensure plumbing is in good repair. Correct By: Correct Prior To Next Routine Inspection

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 yellow rice and grilled chicken with an internal temperature of 117-120*F in upright hot holding cabinet. Equipment was holding ambient air temperature of 145*f at time of inspection. According to person in charge, food items had been made half an hour prior to inspection and discussed importance of maintaining hot holding temperatures at a minimum of 135*f. Instructed PIC to re-heat food to 165*F for 15 seconds before placing it back in hot holding cabinet and did so at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 sausage patties dated from 9/28. Confirmed with PIC, that date was accurate and instructed them to discard. Discussed importance of storing all TCS foods for a maximum of 7 days to prevent bacterial growth. 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 several TCS foods such as cole slaw, doma, roasted red bell peppers, lentil soup and nacho cheese in upright reach-in cooler and walk-in cooler without any dates noted. According to person in charge, it could not be determined when items were made and were discarded at time of inspection. Discussed importance of date marking all TCS foods to ensure they are stored for a maximum of 7 days, including prep date. Correct By: Corrected At Time Of Inspection