THE FRESH PITA CLUB

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb inside reach in cooler Operator stored properly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer Surface cleaner stored next to a container with tahini in prep area . Operator removed Corrected On-Site

Basic - Food stored on floor. Flour on the floor on prep area. Operator stored properly 6" from the floor Corrected On-Site

Basic - Standing water and very slow draining water in handwash sink on front counter area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee complete various tasks like handling soiled container, handle chemical then handle clean scoop used to scoop chick peas, as per employee; no hand wash. Advised employee to wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef placed in cooler to thaw stored over various sauces. Employee stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Employee corrected to Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked chicken (126F - Hot Holding) As per operator, cooked and stored since 3 hours. Operator reheated to 174F. Corrected On-Site - From follow-up inspection 2024-10-01: At hot box: cooked chicken on stick (133F - Hot Holding) As per operator, cooked and stored since approximately 2 hours. Taken out for an order approximately 30 mins prior. Advised operator to reheat. Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-01: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with hummus. Per operator product prepared and stored for approximately 28 hours. Operator dated marked Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Advised operator to remove Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside small Hot box on cook line cooked lamb 120°F hot Holding//. Cooked chicken 108°F hot Holding . Per operator products cooked on oven and transferred to hot box for approximately 40 minutes. Operator moved products to oven for reheating and turned dial of hot box higher Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On clean side kitchen area. Operator stored properly Corrected On-Site

Basic - Food stored in a prohibited area. Observed several containers with spices stored under grease trap pipe under prep counter table. Operator removed and stored properly on dry good shelf Corrected On-Site

Basic - Plumbing system in disrepair. Pipe under 3 compartment sink. Wash side is leaking

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw ground beef stored above a container with raw lamb inside reach in cooler. Operator stored properly Corrected On-Site

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with homemade hummus stored on front counter area flip top cooler with no date marked. Per operator product prepared and stored for longer than 24 hours. Operator date marked Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.on front counter area

Basic - Food stored on floor. Observed several bottles with water stored on the floor on prep area. Operator stored properly Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees on front counter area. Provided sign for operator Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal drinks stored inside reach in cooler. Operator removed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in the mop sink.

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased chlorine. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Sign was printed and posted by operator. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks (2) in establishment are missing sign(s)

Basic - Plumbing system in disrepair. Observed hot water handle in disrepair in restroom (hand washing sink)