OVER THE TOP PITA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced sliced cheese 54F and 56F

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training

Intermediate - No soap provided at handwash sink. Women's restroom Corrected On-Site

Basic - Clean utensils or equipment stored in dirty container. Tongs in back room Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor under shelving

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving dry storage across from back handsink - walk in cooler fan cover dusty

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Container of medicine improperly stored. Headache powder over deli slicer. Operator relocated. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, unable to read after several cycles. Operator called for service. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomatoes (48F - Cold Holding); pico de gallo (50F - Cold Holding); cheddar cheese (52F - Cold Holding); sour cream sauce (50F - Cold Holding) Holding three hours. Moved to freezer for rapid chill. 30 minutes later guacamole, 41F, cheddar cheese 42F, pico de gallo, 41F, sour cream sauce 43F. Operator added Freon to unit. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple chemicals stored next to clean equipment under griddle. Operator relocated. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form, operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - deli slicer soiled - white cutting board on cooks line - prep table under equipment in rear prep area Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Storage shelves rusted.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen

Basic - Cutting board has cut marks and is no longer cleanable at cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment in rear prep area.

Basic - Employee with no hair restraint while engaging in food preparation, cooks on cooks line. Manager provided hairnets. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment on cook line, under griddle. Moved to pans. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage racks soiled - plywood and shelf in rear of kitchen heavily soiled - shelves under prep tables - interior of beverage cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues, both units on cook line

Basic - Stored food not covered. French fries in walk in freezer. Operator covered. Corrected On-Site

Basic - Unwashed tomatoes stored over ready-to-eat sauces in walk in cooler. Operator rearranged. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Items stored in unlabeled containers outside walk in cooler. Owner labeled. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from back kitchen to front area, put on gloves without washing hands and began handling food. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee portioning sauces wearing a bracelet. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. In walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee took food to customer, returned to kitchen and put on gloves without washing hands, began handling food to put in take out container.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping food wearing watch and bracelets. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee plating food with no hair restraint.

Basic - Equipment in poor repair. Walk in freezer gasket torn.

Basic - Floor soiled/has accumulation of debris. Under shelves in walk in cooler.