PITA MEDITERRANEAN STREET FOOD

5-1A: .04(5)(d)Gyro cones were not continuously cooking on the grill. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: Meat was discarded.

12B: .03(5)(i)Only person prepping food at start of inspection was not wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) SECOND CONSECUTIVE VIOLATION Corrective Actions: Employee put on a hair net.

12C: .04(4)(m)Towels were soaked in sanitizer that was not made to an adequate concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade.

12C: .04(4)(m)Quat sanitizer was not mixed to an adequate concentration. Will contact Cintas to fix sanitizer mixer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge did not have employee health reporting agreements for 3 employees, including the person in charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees signed employee health agreements.

12B: .03(5)(g)One employee had a bracelet on his wrist while prepping food. Another had a watch and a ring on while prepping food. Ring had to be removed twice. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee jewelry was removed.

13B: .02(1)(c)2There is no "No smoking" poster. Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)

15B: .05(3)(h),(i)Sanitizing wipes being used did not have test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(a)2,3Stickers were on multiple clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed.

17A: .07(2)(l)Bathroom doors were not completely self closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17D: .07(4)(b)Employee food was stored in multiple coolers above customer foods. Person in charge phone and purse were being stored above cooking oil. Phone and airpods were being stored on a prep surface. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food was stored at the bottom of the cooler. Phone and purse were moved. Phone and airpods were also moved.

2-2B: .03(5)(j)1&2Employee drinks were in unapproved containers in food prep areas. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were moved.

4-2B: .05(6)(n)Sanitizer was not at the appropriate concentration, and used on cook prepping surfaces. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade and surfaces were resanitized.

6-1B: .04(6)(f)Rice was hot holding under 135F (see temp log). Spinning gyro meat and beef were being hot held at under 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice was discarded. Meats were discarded.

6-2: .04(6)(g)American cheese in the walk-in cooler was not date marked, as it was in unoriginal containers. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Items were discarded.

8-2B: .07(6)(c)Bottle of unlabeled sanitizer was being stored above clean cutting boards and other dishes. Methanol containers were also being stored above single-use articles for customer use. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Sanitizer was labeled and stored next to the 3 compartment sink. Methanol containers were moved to another shelf under any customer items.

10D: .04(4)(d)Water, olive oil, paprika, rice seasoning, tzatziki sauce, fry seasoning did not have labels. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Items were labeled with the common name of the food.

11C: .04(6)(c)Raw chicken and steak was thawing in the meat sink without running water that it was submerged in. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Cold running water was turned on, and the thawing meats were submerged.

12B: .03(5)(i)Employee was prepping food and did not have a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hair restraint.