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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
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 stored above open container of french fries. Raw meat was moved and stored below ready to eat foods. Provided PIC handout on proper food storage in cold holding units, discussed potential risk of cross contamination when raw foods are stored above Ready to eat items.
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 -- Observed cut tomatoes, cubed cooked chicken, cooked chicken breasts, and cut lettuce between 47-51*F. Per PIC tomatoes, cubed chicken, and lettuce had been recently prepared (within 2 hours), chicken breasts had been placed in walk in approximately 4 hours ago. Chicken breasts were discarded, cubed chicken, cut tomatoes, and cut lettuce were returned to the walk-in fridge to lower temperatures to 41*F. Ambient temperature in Prep-line fridge was 47*F. Advised PIC Temperature sensitive items may not be kept in prep-line fridge until appropriate ambient temperatures are reached. Use walk in fridge until prep-line fridge is repaired.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law -- Drain on only handwashing sink in establishment is clogged and does not drain water. Employees will use prep sink to wash hands until handwashing sink can be repaired. Prep sink must be cleaned and properly sanitized before using to prepare food. A re-inspection will be conducted in 3 days to ensure the violation has been corrected.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Walls and handwashing sink knobs have excessive grease buildup. Discussed cleaning frequency with PIC, physical facilities must be cleaned routinely to sight and touch.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A reinspection for violation #49 will be conducted in 3 days.
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.
