Gecko Grill

Inspector's notes

Observed raw beef thawing above RTE cut vegetables in the cold-holding unit next to the cook station. Discussed proper storage and contamination risk and person in charge (PIC) properly stored foods at time of inspection. 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 the foods (cooked steak, pork, chicken, par cooked tacos and chimichangas, diced tomatoes, sour cream, shredded cheeses) in the reach-in cooler across from the cook station were holding between 47*F-62*F using probe thermometer. Person in charge (PIC) stated they were placed in the reach-in the previous night. PIC voluntarily discarded. See embargo form. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles with cleaner in them without a label. One was near the ware wash station and the other was near the cook station. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce rick of contamination. PIC used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of brown sugar and a box of drink/tea pearls directly on the ground near the storage area for teas. Person in charge (PIC) put a milk crate under the foods at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a small leek at the mop sink when the water is turned on. Repair by next routine inspection. 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 an accumulation of dust on the fans in the walk in refrigerator. Please clean to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of in shell eggs stored on a shelf above a pot of cooked rice. PIC re-arranged the food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pot of beans that were cooling and placed on the bottom shelf where the rim of the pot was nearly touching the top of the shelf. PIC moved the contents to a shallow container and placed it on the top shelf of the walk in to allow for efficient cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a purse next to dry food items as well as an employee's sweater. Discussed storing personal items in designated areas to prevent contamination. PIC moved the items. Corrective Action: Correct prior to next routine inspection. 4-202.18 - Core: Ventilation Hood Systems, Filters Addl Notes: Observed a heavy accumulation of grease in the filters to the right of the hood system. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee using hand washing sink next to the dish pit to dump and rinse a cup. Hand sinks must be used for hand washing only to prevent contamination. Cup was placed in the dish area to be washed and employee was informed to only use sink for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes and prepared tacos in the reach-in cooler across from the grill with internal temperatures of 50-51*F when measured with a probe thermometer. According to chef, items were put in the reach-in 3 hours prior. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Food was moved to the walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice being hot held in a container lined with a grocery bag. Grocery bags cannot be used for ready-to-eat food storage because they are not made of food-safe materials. Rice was removed from bag at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 prepared taquitos and cut tomatoes in the reach-in cooler next to the cook line with an internal temperature of 53-55*F when measured with a probe thermometer. Per kitchen manager, taquitos and tomatoes had been prepped earlier in the morning before opening at 10 AM. Taquitos and tomatoes were moved to the walk-in to cool to 41*F. All prepped foods must be placed back in the walk-in for cooling before being placed in reach-in coolers, as reach-in coolers do not have adequate capacities to properly cool foods. Discussed these points with kitchen manager. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered ////// Please provide covered trash cans in the women's bathroom prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection