The Greek Wrap

Inspector notes: Observed cooked, thinly sliced gyro meat (112-115°F) being hot held below 135°F in the steam table. Staff confirmed the gyro meat had been cooked within the last hour. Staff reheated the gyro meat and turned up the temperature of the steam table at the time of inspection. Discussed the importance of keeping hot foods above 135°F as a means to keep food out of the temperature danger zone. Except during preparation, cooking, cooling, or when time is used as a control, all TCS foods must be maintained at 135°F or above

Inspector notes: Observed a baking sheet holding raw ground beef sitting above plastic-packaged RTE naan bread in the lower compartment of the prep table. Alerted the manager, who moved the raw meat to the lower shelf of the prep table, at time of inspection. Also observed hermetically sealed beef and covered metal containers of chicken sitting above a plastic bin of raw, unpeeled onions. The bins of onions were moved from underneath the raw meat at time of inspection. No direct contamination was observed. Discussed proper storage with the staff. Discussed storage requirements and the 6-inch from the floor food storage rules

Inspector notes: Observed ice dripping down from the cooling unit in the freezer. A metal pan had been placed below to catch the dripping water; however, ice was spilling out from the metal container onto packaged foods on the top shelf. Alerted staff who pulled out the ice and placed the affected packaged foods into new clean zip lock packages. No direct contamination with food was observed. Proper repair of the unit is required. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed cooked shavings of beef sitting in 4 metal pans around (90-93°F) at room temperature. Staff stated that the beef had been shaved off of the chub less than one hour before temperature measurement and that they were pre-cooling before putting the pans in the walk-in. ACTIVE cooling must start at 135°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The 4 pans of shaved beef were transferred to the walk-in at time of inspection

Inspector 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