Kings Doner

Inspector's notes

Observed establishment using chlorine sanitizer with no chlorine test strips on site at the time of inspection. Establishment had quat test strips but no quat sanitizer. Test strips are required for any sanitizers used with food contact surfaces. PIC ordered chlorine test strips at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed handwashing sink blocked with rolling table and sink basin stored inside the handwashing sink at the time of inspection. PIC was instructed to relocate all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gyro meat 67*F-78*F on rotating meat spit with heating element not turned on at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, unit is turned on when customer orders gyro. Instructed PIC to turn on heating element and provided Maricopa County guidance for gyro meat. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken 57*F, uncooked chicken 53*F-56*F, milk 52*F, black olives 49*F in cold holding unit at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, all TCS food was prepared the previous day and was in the reach in refrigerator since that time. 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 the 3 compartment sink faucet dripping. All plumbing must be maintained in good repair at all times. PIC stated that a work order has been put in as of yesterday for the faucet.

Inspector's notes

Observed knifes wedged in-between the two prep tables in the front of house. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly sent to the 3 bay sink to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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

PIC indicated there is no written procedure for clean- up of vomiting and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Sent MC policy for clean-up of vomiting and diarrheal events. Corrective Action: Corrected at time of inspection.