Opa Life Greek Cafe

Inspector's notes

Observed several clear containers stored at the clean dishes storage area with observable water still trapped between the nested containers. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is working towards acquiring their CFPM. 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 dry towel at the prep top unit on the counter. Person in charge returned the dry towel to the sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Person in charge is currently working toward acquiring their CFPM. 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

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Person in charge is currently working toward acquiring their CFPM. 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 employee working with food and then handle a cell phone, change gloves and then grab new gloves without washing hands first. Discussed with person in charge that anytime contamination to the hands occurs, such as when going from working with food to handling a cell phone, that we should change gloves and then wash hands before grabbing new gloves. Employee properly washed hands at handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal container of sliced gyro meat sitting on the stove that was hot holding according to the person in charge (PIC). The internal temperature of the gyro meat as measured using a probe thermometer was holding at 119°F. It was observed that although the stove knob was turned on, the pilot light had turned off and the food was no longer being hot held. Person in charge turned the pilot light back on and turned the stove back on. According to the person in charge, the meat had been on the stove for more than 2 hours and was embargoed at time of inspection (see embargo form). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp skewers, raw beef skewers, sliced cheddar cheese, sliced tomatoes, blue cheese, cooked wings and chopped lettuce all with internal temperatures as measured using a probe thermometer ranging from 49°F - 61°F inside of the food prep unit across from the grill and also the refrigerated food cabinet that sits directly under the flat top griddle and grill. A min max thermometer was placed into the prep unit across from the grill and was allowed to stabilize for 15 minutes. The ambient air temperature was holding steady at 67°. The refrigerated food cabinet ambient air temperature was holding at 50°F. According to the person in charge, the foods had been inside of both units from the night before. All time and temperature controlled for safety foods were embargoed at time of inspection (see embargo form). Discussed with person in charge to have the units in question either be repaired or if necessary, replaced. Discussed with person in charge to use time-as-control for TCS foods in the unit and keep product to a minimum until the unit is repaired. 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. 2ND CONSECUTIVE VIOLATON. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please refer to violation #22. Prep unit across from grill and flat top griddle and refrigerated food cabinet underneath the grill and flat top not cold holding at 41°F. A 10-day re-inspection will occur for #33 cold holding capacities. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will occur within 10 days or no later than April 24th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed some organic build-up and food debris accumulating in some of the floor drains throughout the establishment, particularly those under the soda fountains and at the bar. Discussed with person in charge to clean the floor drains on a more regular basis. 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: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager (CFPM) certificate is present during all hours of operation. Discussed with person in charge acquiring their CFPM. 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 hummus, cooked chicken wings, falafel balls, Dolmas and chopped tomatoes with internal temperatures as measured using a probe thermometer of between 45° F - 51° F inside of the prep unit that is closest to the dish washing area. Per the person in charge, the foods had all been inside of the unit from the night prior and therefore have been out of temperature for more than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection (see embargo form). Discussed with person in charge utilizing thermometers to monitor temperatures inside of the prep units. Discussed with person in charge to reach out to a technician to service the prep unit. The establishment has sufficient capacity to maintain normal operations. Foods such as beef skewers, chicken skewers, milk, sliced cheese and cod fish inside of the walk-in unit all had internal temperatures ranging from 39° F - 41° F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous gaskets and seals on the main refrigerated cabinet under the flat top and the grill that were damaged and in disrepair. 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.

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed chlorine ppm levels that were below 50 ppm in the dishwashing machine. No chlorine available for the dishwashing machine at the time of inspection. At the time of inspection PIC set up the 3-comp sink with chlorine which tested within the 50-100 ppm range. Please ensure that employees are routinely checking for low detergent/sanitizer containers and utilizing test strips to verify dishes are getting properly cleaned. . A re-inspection will be conducted on October 16th, 2023 Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 multiple containers of Dolmas and Pastitsio inside of the walk-in that had date marks dated from 9/19-9/22. PIC stated the items were pulled from the freezer and placed in the walk-in and PIC was unsure when they were pulled from the freezer. At the time of inspection PIC voluntarily discarded the Dolmas and Pastitsio. Discussed reviewing proper date marking procedures with staff. Correct By: Corrected At Time Of Inspection