Inspection Report

Business Name
Gyros Place
Business Address
1829 N POWER RD MESA AZ 85205
Permit Number
FD-09794
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/7/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed cooked gyro meat under raw chicken and raw beef in glass double door unit. Gyro meat moved to top shelf at time of inspection. Raw items must be stored below ready to eat food items and organized by cook temperature.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.

Observed sour cream and yogurt mixture with various spices improperly cooling at 47*f degrees in a glass reach-in unit not designed to cool foods adequately, and in a deep container (5 gallon bucket). Bucket was moved to freezer to cool to 41*f degrees. Glass reach-in unit is establishments main fridge unit. Discussed supplementing fridge with ice to cool large items in the future.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices

Observed owner to not have a probe thermometer onsite to take food temperatures. Please acquire a probe thermometer within 10 days (reinspection 5/17). Please send a photo with receipt and date of purchase via email to inspector.

Correct By: Correct Prior To Reinspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises

Observed bagged gyro meat block sitting directly on the floor. Item moved off the ground. please maintain food items minimum 6 inches above floor.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed

inspection conducted with #RS 691



Award: B,Food Manager Licenses: 1,Signer: William M

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.