Gyros Plus

Inspector's notes

There was no certified food manager at the time of the 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

Repeat violation: 2nd. Observed prep cooler containing TCS foods including cut lettuce, cut tomatoes, feta cheese, and hummus with ambient air temperature of 51 °F as measured by min/max holding thermometer. 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 on Thursday, 4/9/2026.

Inspector's notes

Repeat violation: 4th. Observed no Certified Food Protection Manager (CFPM) on site 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

Repeat violation: 3rd. Observed cut lettuce, sliced tomatoes, feta cheese, and hummus in prep cooler at 47 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. Foods had been moved to prep cooler two hours prior as per person in charge. 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 prep cooler containing TCS foods including cut lettuce, cut tomatoes, feta cheese, and hummus with ambient air temperature of 51 °F as measured by min/max holding thermometer. 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 on Monday, 3/30/2026.

Inspector's notes

*Repeat violation* Observed no personal with a Food manager cert on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*2nd repeat* Observed no paper towels supplied at establishments only hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed hummus, ranch, falafel, and feta cheese improperly cold holding at 53*f degrees on kitchen open top line unit. Items out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce 60*f and cut tomatoes 46*f degrees prepared today per PIC in open top unit in cooling process. Discussed cooling items down in walk-in to 41*f degrees before placing in line fridge open top section. Items moved to walk-in fridge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand drying towels at kitchen handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Second Consecutive Violation. No handwashing soap at kitchen handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, in both top and bottom of large prep table cooler, TCS foods (cut tomatoes, cut lettuce, tzatziki sauce, hummus, salads, feta cheese) with internal temperatures of 49*F-55*F. Per employee, TCS foods were in prep table cooler within normal time parameters. TCS foods (cut tomatoes, cut lettuce, tzatziki sauce, hummus, salads, feta cheese) were moved to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 51.8*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cut tomatoes/ 55*F-68*F prepared and cooling in shallow covered containers. Per employee, tomatoes were cut within normal time parameters. Containers of cut tomatoes were partially uncovered to continue the cooling process. TCS foods are to 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

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, two employees eating lunch then returned to work, handling food containers in refrigerators without a proper handwash. Instructed employees to stop activities, wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handwashing soap at kitchen handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. At time of inspection, back door open without any protection from entry of pests. Back door was closed. Discussed addition of screen door, fly fans. Maintain door closed at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. Per employee, back door remains open due to improper ventilation from cooking area. Per employees, repair company has been called for repair of hood system to provide proper ventilation for fumes and smoke. Maintain hood in proper working order at all times. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Corrective Action: Correct prior to next routine inspection.

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. ............On cook line, in white reach in refrigerator, raw chicken stored above ready to eat bacon and raw hamburger. Employee re-arranged food items, with ready to eat foods above raw hamburger above raw chicken. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. Correct By: Corrected At Time Of 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. .........On cook line, on gyro cooker, gyro/ 90*F-110*FF out of internal temperatures. Per manager, gyro were out of hot holding <1 hour. Instructed employee to reheat gyro to proper temperature and place in hot holding unit for future service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected.........At time of inspection, back door open without any protection from entry of pests. Back door was closed. Discussed addition of screen door, fly fans. Maintain door closed at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-304.11, C: Mechanical-Ventilation...........Per employee, back door remains open due to improper ventilation from cooking area. After door was closed, employee turned on floor fan to maintain area free of smoke and fumes. Per employees, repair company has been called for repair of hood system to provide proper ventilation for fumes and smoke. Maintain hood in proper working order at all times. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected - - - - - - Observed exit door in kitchen open during normal operation. Door is not fitted with a screen or air curtain. All outer openings shall be maintained to prevent the entry of pests into food prep areas. Door must be closed with no gaps, holes, or other openings that would allow the entry of pests. Kitchen staff stated that door is propped open due to reduced functionality of hood vent and presence of smoke above grill top. Staff opted to close the door at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-304.11, C: Mechanical-Ventilation - - - - - - Once rear exit door was closed, observed an accumulation of smoke in kitchen area due to lack of appropriate ventilation above grill top. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Hood shall be repaired to restore functionality. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection