PITARIA

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside microwave. Operator cleaned microwave during time of inspection. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed 6/1/24.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured near 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and exhaust vents with dust accumulation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of inserts in ware wash area.

Basic - Food stored on floor. Observed oil stored on floor near storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer near hot line.

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation exposed in reach in freezer near hot holding line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near stand up reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed housing for both dispenser soiled with mold like substance.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed plastic spoons stored on the floor under storage rack.

Basic - Single-service articles not stored inverted or protected from contamination. Observed portion cup lids stored upright near serving line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At 135pm Observed cooked chicken in walk in cooler at 83F placed in cooler at 11:45 am. Operator placed chicken in smaller pans and placed pans on ice. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee using bare hands to cut onions that were to be stored in cooler not heated.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed HWS across from cooler no hot water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine inside kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents and air exhaust vents soiled with grease, dust throughout the kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Stored food not covered. Observed Greek fries in reach in cooler across from stove top, uncovered.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles improperly stored. Observed plastic cups stored on floor inside dry storage.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed encrusted material on French fry slicer in dry storage area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold line buildup on the ice machine

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine

Basic - Carbon dioxide/helium tanks not adequately secured. Pressurized tanks stored next to soda concentrate in kitchen not properly secured