Gyro 101

Inspector's notes

Observed exhaust system above main grill to be full of grease and dust. Discussed with person in charge about cleaning frequency of exhaust hood and back of grill area as well as changing of filters. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomatoes, cheese, and other TCS options with an internal temperature of 47F. internal temperature of cookline fridge unit was 50F. Person in charge states that food items placed in unit a couple hours ago and that unit has been acting up since yesterday. 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 tomatoes, cheese, and other TCS options with an internal temperature of 47F. internal temperature of cookline fridge unit was 50F. Person in charge states that food items placed in unit a couple hours ago and that unit has been acting up since yesterday. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Both cookline fridges are broken, facility does have main refrigeration. Person in charge states that repairs will take place in a day or two. Corrective Action: Correct prior to re-inspection to take place on 9/23

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Person in charge (PIC) was unable to answer the proper sanitizer requirement for bleach used at the three compartment sink. PIC was also storing several gallon containers of Caesar and buttermilk ranch out at room temperature that stated "keep refrigerated" on the side of the container and was unaware that the items needed to be refrigerated. When asked to date mark time or temperature controlled safety items, PIC asked how many days the items needed to be date marked for. PIC must have knowledge regarding cleaning food contact surfaces, keeping cold foods cold and date marking food. Establishment does not have a certified food manager on-site. Educated PIC on cleaning food contact surfaces, keeping cold foods cold and date marking during the visit. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. Observed PIC wash hands for less than two seconds. Also observed the other food service worker in the kitchen wash hands for less than five seconds. Employees must wash hands for 20 seconds including a 15 second lathering step with soap. PIC and employee were educated on proper handwashing and were instructed to re-wash hands at time of violation. Correct By: Corrected At Time Of Inspection

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 three unopened gallon containers (two Caesar dressing and one buttermilk ranch) of time or temperature controlled for safety (TCS) foods with "keep refrigerated" printed on the label sitting in the dry goods/dry storage area at ambient temperature. Per PIC, all three containers were delivered sometime last week and have been at room temperature since delivery. Internal temperature was registered 74°F with inspector probe thermometer. TCS foods must be stored at 41°F or below. Discussed proper cold holding temperatures and reading food labels with PIC. Owner arrived at time of inspection and stated that the product was purchased from Costco and does not have to be refrigerated. All three containers were placed under embargo hold at time of inspection. Instructed owner to contact Costco and provide documentation that the product mentioned above does not need to be refrigerated. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.---Observed pan of cut tomatoes inside the right open top prep table without any type of date mark. Also observed fire roasted eggplant inside a large container without a label of any kind. Per employee, tomatoes were cut yesterday and the eggplant product was placed into the unit three days ago. PIC was unsure how long both products should be held on-site. Educated PIC on proper date marking rules and had PIC apply dates to both products at time of inspection. Ready to eat (RTE) TCS products must be marked for seven day discard with the day opened/prepared counting as day one. Correct By: 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 establishment cutting beef/lamb gyro meat from the spit and and stacking the meat in a large pan inside a pullout drawer beneath the flattop. Meat was observed with an internal temperature of 68-74°F. Per PIC, the kitchen employee placed the meat in the unit approximately one hour ago. Discussed proper cooling methods for foods including using reach-in refrigerators, shallow pans and ice to rapidly cool food. PIC placed the meat inside the refrigerator to rapidly cool at time of inspection. Also observed large, deep, covered container of raw chicken with small amounts of ice on the edges in the bottom cabinet of a reach-in cooler. Raw chicken measured between 55-58°F with probe thermometer. Per PIC, chicken was prepped immediately before the inspection. PIC uncovered the container of raw chicken and placed additional ice in the unit at time of inspection. Also observed cut lettuce on top of the open top prep table at temperatures between 46-47°F. Per PIC, the items were cut and placed immediately on the line within the last half hour. Ice was applied to the cut lettuce to rapidly cool to 41°F or below. Discussed proper cooling methods outlined above with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices---Establishment could not produce a probe thermometer for measuring cold holding or cooking temperatures on-site. Establishment must have a probe thermometer on-site at all times to ensure foods are kept at proper temperatures and cooked adequately. Establishment must obtain. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-602.11, C: Food Labels---Observed assorted to-go baklava desserts for sale near the cashier register without labels of any kind. Packaged food must bear a label with 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Establishment must correct. REPEAT VIOLATION. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed spoon and food contact surface used for falafels stored in a bucket of water at room temperature. Food contact surfaces cannot be stored in standing water between use unless the water is being continuously replaced or above 135°F. PIC placed the food contact surfaces in the three compartment sink to be cleaned during the visit. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Establishment could not produce test strips for the bleach used at the three compartment sink. When asked to fill the three compartment sink for sanitizing, the PIC filled the sink with 25 ppm bleach and indicated that 25 ppm the correct concentration for sanitizing. Instructed the establishment to obtain test strips and educated on proper concentration of chlorine (bleach 50-100ppm) at time of inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law---Observed basin of the mop sink halfway full of dark liquid and not self-draining. Sink was cleared at time of inspection. Instructed PIC to ensure that greases and oils are not poured down the mop sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability---Men and women's bathrooms were found without any toilet paper. Restrooms must be stocked with toilet paper at all times. PIC replaced toilet paper in both bathrooms at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-502.11, C: Frequency-Removal---Observed dumpster completely full and outdoor area immediately outside of the kitchen with an inoperable flat top and large volumes of used cardboard boxes stacking up outside. Establishment must remove garbage at a frequency to prevent conditions that attract or harbor insects and rodents. Discussed increasing the trash frequency to prevent such conditions with PIC. Correct By: Correct Prior To Next Routine Inspection