Inspection Report
Cairo's Gyros
710 W ELLIOT RD TEMPE AZ 85284
FD-24-00547
Food Establishment - Eating & Drinking
Food Routine Inspection
2/9/2024
0
Completed
Comments/Details
OC inspection was conducted with the owner George G. The establishment is not open and operating and is preparing the facility for new food concept.
Noted a new hood with wok station installed by previous owner without prior approval from MCESD. New owner is not using the wok station but would like to use it as a stand for his current flat griddle. Informed George that the wok station will be hard to clean if the facility keep the same set up.
Permit is not approved.
Please address the following items prior to the re-inspection on 3/8/24:
1. Provide a reduced pressure zone assembly at the water connection point of the soda carbonator. The current double check assembly is not acceptable. Provide a drain cup for the vent port of the backflow preventer. Conduits and fittings after the RPZ must be PEX or stainless-steel. Copper or brass alloys are not acceptable downstream of the RPZ. Certify the backflow preventer and provide report.
2. Repair/ replace the atmospheric vacuum breaker at the mop sink’s faucet. It is leaking.
3. Provide minimum 1” air gap from the finished floor for the drainpipes from ice machine, wok station and soda fountain drainpipes.
4. Drainpipes must be rigid; ABS or PVC are acceptable. Hose or PEX hoses are not acceptable.
5. Wrap the soda lines with plastic coated tapes or enclosed in metal or plastic conduits to provide smooth, durable, non-absorbent surface.
6. Replace the acoustic ceiling tiles from the edge of the front service counter to the fascia of the service are with washable ceiling tiles.
7. Remove ceiling fans with blades from the service area.
8. All small wares must be able to fit at least half of the ware inside the 3-comp sink for proper sanitizing.
9. Provide 3/8” radius cove base at floor and cabinet base junctures. Rubber base is acceptable. Please seal at base and floor junctures. This includes inside the restrooms.
10. Provide finger grout at the floor and tiled wall junctures to provide the required 3/8” radius. Please use siliconized grout.
11. Smooth-out the edges of the cut out at the self-service drink area. Paint the substrate and punch through area with semi-gloss or high-gloss paint.
12. Remove the MDF cabinet base at the floor sink of the drink station.
13. Caulk and seal all holes, gaps, penetrations, and cracks throughout the establishment.
14. Provide door sweep/ weather stripping at exterior doors.
15. Exterior doors and restroom’s doors must have self-closers of self-closing hinges.
No County legal action will result from this inspection.
Emailed owner the report.
Owner acknowledged inspection rights.
Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days for scheduling.
Award: Not Participating,Review Complete: CHECKED,Review Notes: QA-DB,Signer: George Georegy
"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.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.