THE ORIGINAL PITA HUT II

High Priority - Employee preparing sandwich for customers with 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.

High Priority - Observed raw shell eggs stored over/not properly separated from carrot salad in reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at any handwash sink. Advised person in charge and he added.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Observed Handwash sink in kitchen area not accessible for employee use at all times due to plastic container being stored inside and being blocked by food cart. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Observed HVAC system vents in disrepair with exposed insulation located in kitchen area.

Basic - Observed cases of juice stored on floor in hallway and cases of raw chicken stored on floor under prep table in kitchen area.

Basic - Observed various single service stored on floor in dry storage area.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on prep table.

High Priority - Container of medicine stored in reach in cooler. Chef removed.

High Priority - Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in reach in cooler. Repeat Violation

High Priority - Observed raw chicken stored nonfood-grade bags.

Intermediate - Handwash sink in kitchen area not accessible for employee use at all times due to container of seasoning stored inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.

Intermediate - No soap provided at handwash sink. Located in kitchen area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in kitchen area due to exposed HVAC and exposed insulation.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food storage container/container lid cracked or broken.

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on stove door handle between uses. Repeat Violation

Basic - Observed Bowl or other container with no handle used to dispense sugar and other seasonings.

Basic - Observed case of oil stored on floor in front of steam table. Repeat Violation

Basic - Observed raw chicken thawing at ambient temperature. Located on prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored above various salads in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in kitchen hand washing sink.

Basic - Food stored on floor. Observed raw chicken being stored on floor under prep table and cases of drinks stored on floor in dining room.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed various raw meat thawing at room temperature in kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container and bag of rice being stored in hand washing sink. Located in kitchen area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present at time of inspection with no certified manager present at time of inspection.

Basic - Equipment in poor repair. Observed AC duct in disrepair with insulation exposed. Located in prep area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed various cases of sodas and parm cheese being stored on floor in dining room. Repeat Violation

Basic - Hole in and damage to wall under hand washing sink.

Basic - Reach-in cooler/freezer interior and shelves have accumulation of soil residues. Repeat Violation

Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of drinks being stored on floor in dining room and observed cases of bread being stored on floor in kitchen area. - From follow-up inspection 2024-08-12: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of carrot salad in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in hand washing sink in back kitchen area.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cardboard used to line food-contact shelves. Located in reach freezer.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed several cases of drinks being stored on floor in hallway, cases of oil on floor in kitchen area and case of raw chicken on floor in prep area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler.

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of slaw in reach in cooler.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored on top on hand washing sink in kitchen area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping ice in hand washing sink. Located next to steam table.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table next to clean food.

Basic - Food stored on floor. Observed cases of sodas being stored on floor in dining room area and a pan of raw beef patties being stored on floor up grill.

Basic - Hole in or other damage to wall. Observed hole in water with tile in disrepair. Located under hand washing sink.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler interior have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef patties thawing at room temperature. Located on floor under grill. Chef moved to shelf. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding at floor/wall juncture broken/missing. Throughout the kitchen areas.

Basic - Covered waste receptacle not provided in both women's bathroom.

Basic - Floor soiled/has accumulation of debris. Observed grease accumulated on kitchen floor and/or under cooking equipment.

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulated black debris in dishwashing area.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Throughout the kitchen areas. - From follow-up inspection 2022-06-07: At time of call back inspection observed cove molding at floor/wall juncture broken/missing. Throughout the kitchen areas. Time Extended

Basic - - From initial inspection : Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection 2022-06-07: At time of call back inspection observed grease accumulated on kitchen floor and/or under cooking equipment. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2022-06-07: At time of call back inspection observed missing drain plug. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. - From follow-up inspection 2022-06-07: At time of call back inspection observed wall is soiled. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken being stored in non food grade bags in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw shell eggs being stored on top of raw lamb and raw beef. Located in reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 being stored on prep table in kitchen area. Chef removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen area blocked by kitchen equipment.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed AC in disrepair with insulation showing.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and pans being stored on floor next to stove. Chef moved to shelf. Corrected On-Site

Basic - Equipment and utensils not sanitized after being washed and rinsed. Advised manager and he instructed employee setup 3 compartment sink and rewash dishes. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of water being stored on floor in dining room and buckets of sauces being stored on floor throughout kitchen area.

Basic - Hole in or other damage to wall. Observed wall under 3 compartment sink and kitchen area in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and prep table. Chef removed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor in dining room.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on top of prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef being stored in non food grade bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs being stored on top of raw beef. Located in reach in cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food not stored at least 6 inches off of the floor. Observed cases of sodas being stored on floor in dining room. Also observed various cases of food being stored on floor in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - Single-service articles improperly stored. Observed takeout containers being stored on floor in dining room.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Located on prep table. Manager moved to reach in cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located behind 3 compartment sink.