Skewers Mediterranean Grill

Inspector's notes

SECOND CONSECUTIVE. Observed an in use knife stored between reach in cooler and counter on the cook line wedged in-between. The knife was removed by the PIC at time of inspection to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed no Certified Food Protection Manager onsite 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.

Inspector's notes

Observed 4 dented roasted eggplant pulp cans back of house. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC was made aware and separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an in use knife stored between reach in cooler and counter on the cook line wedged in-between. The knife was removed by the PIC at time of inspection to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment operating without a certified food manager present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed concentrated bleach in a spray bottle used to clean the cutting boards above 200 PPM. The chlorine test strip immediately bleached out upon testing. Staff dumped out the bleach solution at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. After thoroughly rinsing the spray bottles, the staff plan to use the in-range automatic sanitizer dispenser at the three-compartment sink to fill the sanitizing spray bottles. Discussed the toxicity concerns around chemicals used above their approved concentration range. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house-made dairy-based sauces without proper date markings. Staff stated they had opened dairy products to make their signature house-made tzatziki sauce yesterday around 9 am. Date marks were added to TCS products that had been opened or made more than 24 hours before inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bin of raw lamb racks above a bin of cooked chicken and skewers of raw ground beef above raw falafel mix. No direct contamination was observed. Alerted staff who moved the raw meats underneath the cooked meat. The raw falafel mix was moved to another prep table housing other vegetable products. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross-contamination. Discussed the importance of proper food storage to prevent potential cross-contamination. Corrective Action: Corrected at time of inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed tongs used to flip meat stored in water (101°F) on the grill. The grill was not on in the section where the utensils in water were being stored. Alerted the Person in Charge who washed, rinsed, and sanitized the tongs and metal container and refilled it with hot water. The utensils in water were then placed back on the same section of the grill which had been turned on. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. Observed cooked gyros cuttings (105-115°F) and lentil soup (110°F) in a hot holding steamer under 135°F. An employee stated that the products were moved into the hot holding unit from the walk in around 1 hour and 40 minutes prior to temperature measurement. Discussed reheating requirements with staff. Products reheated from cold holding must reach 165°F within 2 hours. The employee moved the lentil soup and gyros cutting to the grill at time of inspection and reheated it to 165°F before placing it back in the hot holding unit. Discussed reheating requirements and best practices with staff. 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 raw chicken (48°F) and cooked chicken (51°F) and beef (50°F) below 41°F in the cold holding unit beneath the grill. An employee stated the foods had been moved into the cold holding unit around 1 hour and 40 minutes prior to temperature measurement. The Time Temperature Control for Safety (TCS) foods were moved to alternative refrigeration at time of inspection. A measurement of the cold holding unit was taken on the min/max thermometer 54.1°F. TCS foods not to be stored in this unit until it is able to maintain temperatures at or below 41°F. Adequate refrigeration is available to operate safety. Discussed cold holding requirements with staff. Highly recommended staff maintain a cooler temperature log for each unit to ensure units are working properly each day. SECOND consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-202.16, C: Nonfood-Contact Surfaces Observed heavy amounts of meet drippings splattered on the base and sides of the freezer's internal cavity in the back of the establishment. Carboard had been used to protect the sides of the internal cavity from splatter. Educated the person in charge (PIC) on maintaining all surfaces as smooth, non-absorbent and easily wipeable. Carboard is not to be used. Also discussed cleaning frequency of the fridge with PIC. Non-food contact surfaces to be maintained as clean. Correct By: Correct Prior To Next Routine Inspection