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Greka Pita

Permit ID: FD-55984

Permit Type: E & D

1747 E Camelback Rd Suite 103 Phoenix 85016


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
4
Violation Description
Violation Comments
Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination -- Observed raw beef in a metal pan stored above three metal pans of cooked chicken. Raw food items MUST be stored below ready to eat food items, such as cooked chicken. The person in charge rearranged the items to reduce the risk of cross contamination. Discussed the risk of cross contamination from the improper storage of raw animal products with ready to eat items. Provided the establishment a food storage handout.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding--The establishment had one pan of gyro meat sitting on the counter out of temperature control. The person in charge stated the item had been removed from the fridge approximately 30 minutes ago and had an internal temperature of 66*F. Another pan of gyro meat was sitting on top of another lidded pan on the flat top grill. The pan on top had an internal temperature of 110*F, and according to the person in charge had been hot holding for 30 minutes. Temperature sensitive Hot holding items must be held at or above 135*F to ensure food safety. Advised the person in charge ensure lidded pans are not stacked on top of each other on the flat top grill, as any pan above the bottom pan will not maintain hot holding temperatures. The person in charge placed the items on the grill to increase the internal temperature.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding -- Temperature sensitive items in the prep unit were out of temperature. Cut tomatoes 53*F, cooked chicken 55*F, Gyoza 56*F, and cut lettuce at 54*F were all taken from the walk-in fridge approximately 10 minutes prior to the inspection according to the person in charge. These items were removed from the prep unit and placed back in the walk-in fridge to reduce their temperature. Temperature sensitive items, such as cut tomatoes, cooked meats, and cut leafy greens, must be held at or below 41*F to ensure food safety. Referred person in charge to the safe temperatures sticker provided during the last inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- Bucket of sanitizer in the kitchen had a chlorine concentration of 200+ppm. Chlorine sanitizer must be maintained between 50-100 ppm. Concentrations below 50 will not properly sanitize food contact surfaces, and concentrations above 100 could potentially contaminate customer's food. The person in charge remade the bucket with a concentration of 50 ppm.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment -- The prep line fridge has an internal ambient temperature of 50.9*F. All temperature sensitive items were removed from the fridge. Without the fridge, the establishment does not have enough cold holding capacity to maintain regular efficient function, but does still have a functioning walk-in fridge. The person in charge stated a technician would repair the fridge.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #13 [code reference: 3-302.11 (A1-2)], and #20 [code reference: 3-501.16(A)(2) and (B)] which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. A reinspection will be conducted for a priority foundation violation.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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