Inspection Report
Cairo's Gyros
710 W ELLIOT RD TEMPE AZ 85284
FD-24-00547
Food Establishment - Eating & Drinking
Food Routine Inspection
6/25/2025
Not Participating
1
Completed
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 37
Repeat Violation
Description: Food Properly Labeled; Original Container
Comments:
3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed baklava in clam shell containers by the register and rice pudding in the Coca- Cola refrigerator without any labeling. Per PIC the baklava and rice pudding was made at a different permitted location and was verified. Discussed with PIC all packaged food labels from the other facility shall include the following items: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Corrected prior to next routine inspection. 2nd Consecutive Violation
Violation #: 45
Repeat Violation
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed reused single use containers of feta cheese used as scoops and stored in foods. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for foods or storage of foods. Discussed with PIC to replace with reusable food safe containers by next routine inspection. Also discussed scoops shall be stored outside of product or stored in the food with handle upright not touching the food. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Addl Notes: Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed at the hand wash sink in the back of the restaurant to slowly drain and to leak from the twist handle waste valve. Discussed with PIC to have the hand wash sink fixed/ repaired/replaced to properly drain and to stop leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed grease buildup, dust and food debris on the ceiling, walls, sides of equipment, bottom of all reach-in refrigerators, on the stove in the back hallway, fryer stored in the back and at three compartment sink and under equipment in the main kitchen. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: Observed dark black buildup of grease and grease drippage down the walls at the main kitchen ventilation system. Also observed either separated or missing high temperature caulking on the fixed parts of the ventilation system. Discussed with PIC to fill/replace the high temperature caulking on the fixed parts of the ventilation system to prevent grease buildup and drippage. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) 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. 2) latex gloves are unapproved for food handling.
"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.