Niro's Gyros

Inspector's notes

Observed ice machine with top paneling detached with exposed mechanisms. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 3rd Consecutive Violation Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food containers stored as cleanup with buildup of grease and food debris. All food-contact surfaces must be cleaned to sight and touch. PIC washed, rinsed, sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed falafel, meat skewers, and garlic sauce with internal temps ranging from 45-53*F at time of inspection. Ambient temp of lower compartment of prep table was 53*F at time of inspection. Instructed PIC to discontinue use of unit until in good repair. 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 improperly cold held foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of grease, dust and organic matter on the walls in the kitchen, in the dishwasher area, the ventilation hood. Discussed with PIC 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

A Certified Food Protection Manager (CFPM) was not present at the 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed an employee working with raw chicken take their gloves off, put new gloves on and started handling pita bread and the papers used to wrap food without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted egg plant being stored in standing cooler but having white organic growth. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed raw chicken being stored over in house hummus in the walk in cooler. 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 no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed raw chicken stored in a black garbage bag in a bus bin in the walk-in refrigerator. Per PIC the chicken came from a box and was placed in the black garbage bag until they can clean the meat and marinade. Observed small black flakes and small hard orange chunks along with small green flakes on the chicken. Per PIC the chicken had not been marinated yet and the small flakes and chunks are chicken water. Discussed with PIC all food must be in good condition, safe, and unadulterated. The raw chicken was embargoed, and the adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house made hummus with a date mark of 11/11. Discussed with PIC 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). Embargoed the hummus and PIC discarded. Also observed in house made tzatziki sauce, baba ganoush and roasted eggplant without date marking. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged containers of baklava that were made from a different facility without any labels. Discussed with PIC labeling shall contain 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation.

Inspector's notes

Observed buildup of grease, dust and organic matter on the walls in the kitchen, in the dishwasher area, the reach-in shelving. Discussed with Pic 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. 2nd Consecutive Violation

Inspector's notes

Observed labels for the baklava in the facility but not on the portioned containers of baklava that were made from a different permitted facility. The labels state in English the name of the company, the ingredients, and that the product is baklava. The labels are missing the address or phone number of the company and approximate weight of each item. Discussed with PIC Labeling shall contain 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

Inspector's notes

Observed separate caulking and black organic matter along the wall of all three compartment sink. Discussed with PIC that fixed equipment that is not easily moved to clean around and behind shall be sealed with caulking to create a smooth and cleanable surface. Per PIC that will be fixed immediately. Corrective Action: Correct Prior to Next Routine Inspection. 2nd Consecutive Violation

Inspector's notes

Observed build up of grease, dust and organic matter on the walls in the kitchen, in the dishwasher area, the reach-in shelving. Discussed with Pic 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

Observed employee handle cash at the register and then put on gloves to start cooking without washing hands. Discussed with Person in Charge (PIC) discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Co rrective Action: Corrected at time of inspection.

Inspector's notes

Observed several RTE/TCS items stored in the walk-in and the reach-in without any date marking. Per Person in Charge (PIC) the items were made on Monday. The items were baba ghanoush, sliced tomato, yogurt sauces (pink and white), cooked steak, falafel, and gyro meat. PIC date-marked all items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed labels for the baklava in the facility but not on the portioned containers of baklava that were made from a different permitted facility. The labels state in English the name of the company, the ingredients, and that the product is baklava. The labels are missing the address or phone number of the company and approximate weight of each item. Discussed with PIC Labeling shall contain 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

Inspector's notes

Observed separate caulking and black organic matter along the wall of all three compartment sink. Discussed with PIC that fixed equipment that is not easily moved to clean around and behind shall be sealed with caulking to create a smooth and cleanable surface. Per PIC that will be fixed immediately. Corrective Action: Correct Prior to Next Routine Inspection. 2nd Consecutive Violation

Inspector's notes

Observed the rinse sprayer arm not in use hanging below the flood rim of the three-compartment sink. Discussed with PIC a minimum of 1 -inch of air as a gap between the sprayer arm and the flood rim shall be present to prevent contamination as there is no backflow device on this equipment. Discussed with PIC must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to re-inspection on 6/3/25

Inspector's notes

Observed build up of grease, dust and organic matter on the walls in the kitchen, in the dishwasher area, the reach-in shelving. Discussed with Pic 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

Observed baklava in take out containers without any labels. Per Person in Charge (PIC) the baklava is brought from a different bakery. Discussed with PIC the baklava shall have labels from the location they are purchased from. The labels shall contain: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English) Corrective Action: Correct Prior to Next Routine Inspection 2nd Consecutive Violation

Inspector's notes

Observed missing caulking along the wall of all Hand sinks, three compartment sink and the prep sink. Discussed with PIC that fixed equipment that is not easily moved to clean around and behind shall be sealed with caulking to create a smooth and cleanable surface. Per PIC that will be fixed immediately. Corrective Action: Correct Prior to Next Routine Inspection.

Inspector's notes

Observed the drainage pipe of the three compartment sink and the hand sink by the office to be missing the 1-inch gap of air between the floor sink and the drainage pipes. Discussed with PIC to replace/repair to include the minimum of 1-inch gap of air to avoid any back syphoning of contaminants. PIC said that will get fixed immediately. Also observed a buildup of organic matter under the three compartment sink and floor drains. Discussed with PIC deep cleaning under the three compartment sinks to avoid accumulation of dark organic matter. Corrective Action: Correct Prior to Next Routine Inspection.

Repeat Violation 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 Gyro Spit turning but heating element was not on. Meat external temperature read 95*f degrees via probe thermometer. Person in charge (PIC) stated spit had been turned off less than 30 minutes ago. Discussed the meat always needing to be under a continual heating process. PIC restarted spit at time of inspection. Exterior of meat must read 135*f degrees. Long Term Intervention offered and was declined Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 multiple containers of lettuce mix improperly cold holding between 49*F degrees in the open top fridge on the cookline. The ambient air temperature was at 46*F. PIC stated all items had been out for 2 hours. PIC moved lettuce mix to walk-in at time of inspection to rapidly cool. Per PIC the unit refrigeration was turned down and reached 41*F at the time of inspection. Discussed reinstalling close lids to retain temperature. Per PIC they will be installing a new prep table this evening. AMC scheduled on Thu, Mar 14, 2024 8:45 AM - 11:00 AM MST Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-3-602.11, C: Food Labels >>>Observed baklava in take out containers without any labels. Per PIC the baklava is brought from a different place. Discussed with PIC the baklava shall have labels from the location they are purchased from. The labels shall contain: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English) Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed at the three compartment sink the hot and cold valve are leaking. Discussed with PIC to have the system maintained and 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 Gyro Spit turning but heating element was not on. Meat external temperature read 88*f degrees via probe thermometer. Person in charge (PIC) stated spit had been turned off less than 30 minutes ago. Discussed the meat always needing to be under a continual heating process. PIC restarted spit at time of inspection. Exterior of meat must read 135*f degrees. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 Tzatziki, lettuce mix, cut tomatoes, humus, improperly cold holding between 48-55*F degrees in the open top fridge on the cookline. PIC stated all items had been out for 2 hours. All items moved to walk-in at time of inspection. Discussed re-installing close lids to retain temperature. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Women's bathroom trash can lacked a lid. Discussed with PIC the need to cover women's restroom trash can by next routine Correct By: Correct Prior To Next Routine Inspection