Seeto Gyros

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand soap was not avaialble in either the men's or women's bathroom. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand soap at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives and a pizza cutter stored with food debris on the magnetic strip above the prep table. Observed the hotel pans stored away as clean with dried food particles. Also observed clean knives and cutting board stored behind the sprayer faucet of the three compartment sink. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. PIC removed the dirty equipment and utensils to clean and employee washed the magnetic strip at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed employee dishwashing with only the sanitizer sink set up. Dirty dishes with food debris were in and above the surface of the chlorine sanitizer. Employee would take dishes that are partially submerged in chlorine sanitizer and rinse and place into the prep sink as a location to dry clean dishes. Discussed with PIC proper procedures for washing and food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds and fully submerged. Discussed to soap, rinse, sanitize and thoroughly airdry after the chlorine sanitizer. Discussed the prep sink is not an approved location to store or airdry clean equipment. PIC had employee set up sink properly and rewash dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use containers of plain yogurt, seasonings and falafel mix reused for different products. Discussed with person in charge (PIC) the Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Discussed to use food grade bags so no foods have direct contact or replace with containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed single use containers of plain yogurt, seasonings and falafel mix reused for different products. Discussed with person in charge (PIC) the Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Discussed to use food grade bags so no foods have direct contact or replace with containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection.