Pita Mediterranean Street Food

1-2A: .03(2)At the start of the inspection there was not a person in charge. The employee that was there stated that the person in charge just left and the other person in charge was on the way. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge joined about 20 mins into the inspection. Education was provided to the person in charge discussing that while the facility is open for operation there must be some on the premises that has managerial responsibility and in charge.

4-2A: .04(4)(c)1(iv)Observed the food on the prep line stored in the prep top table without lids and the lid to the prep table left open when not in use. All off items were ready to eat foods. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Education was provided to the employee to leave the lids down when they are not actively making an order.

12B: .03(5)(g)Observed the food employee handling food with an Apple Watch and rings on that were not a single plain wedding band. 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: Education was provided to the person in charge discussing all employees handling any food items must remove any arm jewelry or rings if they are not single playing wedding bands. The food employee removed all jewelry.

14B: .05(10)(f)Observed solid linens stored in a black laundry bag outside of the facility in the back. The laundry bag did not a lid or any way to close the bag. There were flies on the towels and aprons. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. (C) Corrective Actions: **the facility must have these items watched as soon as possible and have a place for the dirty laundry in a different place. **

18: .07(5)(k)Observed a heavy presence of gnats and flies throughout the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: the facility must have a pest control service completed by 1/30/26 at 8:00 AM. The person in charge must be able to provide a service receipt.

1-2A: .03(2)(a)-(l), (n)The employees were not able to provide records of key drop deliveries when asked to ensure the deliveries are being delivered in compliance and in agreeance to the key drop agreement. This is the third consecutive occurance of this code provision on the last three routine inspections. Permit suspended. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based on the earned score from today's inspection, the active manager does not demonstrate knowledge of active managerial control to ensure compliance with the food code. 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)

13A: .02(1)(f)(1)Observed the food service permit that expired in 2024 posted. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

14A: .04(4)(k)Observed containers without handles used to scoop fries and fetta cheese stored directly in the food in between use. Observed the handle of the scoop stored in the rice in the cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)

15A: .05(6)(a)Observed the hose to the drink cooler located next to the register broken and leaking. The facility has a pot/large piece of equipment stored on the floor under the hose to catch the liquid. The owner has stated this is piece of equipment is to be fixed and/or replaced for the past three inspections. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The equipment must be removed from the facility by 9/19/25.

15C: .05(7)(a)2,3Observed a heavy accumulation of debris on the floor, in the door hinges of equipment, and behind the stove. The facility just opened for the day; it is visible that the accumulation is not from today's food prep. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17B: .06(5)(k),(l)Observed 4 black containers stored outside in the back of the facility directly on the ground. One of the containers had standing water and a plastic bag in it which can attract flies. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. (C)

17D: .07(5)(d)Observed a build up of debris in the ventilation hood over the grill area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

18: .07(5)(k)Observed a heavy presence of gnats and flies throughout the facility. The person in charge stated that they have scheduled best control to complete a service on Wednesday 9/19/25. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-1B: .03(5)(c)Observed an employee handle raw chicken with their gloved hands, remove glove and replace with a new pair, and proceed to handle ready to eat salad. The employee did not wash their hands after removing the contaminated gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the employee discussing when to wash their hands; after being contaminated. The salad was discarded and the employee properly washed their hands before returning back to work.

2-2A: .03(2)(m)The employees were not able to demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. This is the facility's fourth consecutive violation of this code provision; the facility's permit has been suspended. 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: Education was provided to the employee discussing to report the symptom jaundice and all 6 diseases to the health department if an employee is infected.

2-2A: .03(1)(c)2,3,17The food employee was not able to identify any symptoms or illnesses and not able to demonstrate their knowledge and awareness of employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the food employee on the 5 symptoms and 6 illnesses to be aware of for prevention of transmission. The facility already had a handout that can be used during the inspection it was communicated to the food employee where that handout is located for future inspections.

2-2A: .03(4)(a)(b)(c)(e)(f)The employees were not aware of their responsibility to report and notify the health department if an employee becomes ill with jaundice or any of the 6 reportable diseases. This is the second consecutive occurance of this violation. The third consecutive violation of this code provision will result in permit suspension. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the employee discussing to report the symptom jaundice and all 6 diseases to the health department if an employee is infected.

4-2A: .04(4)(c)1(iv)Observed the food on the prep line stored in the prep top table without lids and the lid to the prep table left open when not in use. All off items were ready to eat foods. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Education was provided to the employee to leave the lids down when they are not actively making an order.

4-2B: .05(7)(a)1Observed a heavy accumulation of mold like substances at the drink machine where the ice dispenses. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

8-2B: .07(6)(c)Observed to sanitizer buckets stored with single use carry out containers on the bottom of the prep station without separation. The carry out containers were stored up with the food contact surface portion exposed to contamination. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Education was provided to the person in charge discussing proper separation and storage of chemicals and food contact equipment. The person in charge moved the sanitizer buckets to the back kitchen area.

12C: .04(4)(m)Observed multiple dirty dry wiping cloths store on food prep surfaces or equipment throughout the facility. When ask what the clothes were used for the person in charge stated "to wipe the area down when it gets dirty". 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: Education was provided to the person in charge discussing when using wiping cloths to clean surfaces they must be stored in the sanitizing solution in between use as the surface needs to be properly sanitized.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based on the earned score from today's inspection, the active manager does not demonstrate knowledge of active managerial control to ensure compliance with the food code. 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)

1-2A: .03(2)(a)-(l), (n)The employees were not able to provide a key drop agreement when asked; the facility does participate in key drop deliveries. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

6-1A: .04(6)(f)Observed all TCS items in the prep table cold holding at temperatures greater than 41 degrees F. See the temperature log below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded as there was not a clear understanding as to how long the items were possibly out of temperatures.

8-2B: .07(6)(g)Observed the chemical sanitizer that was being used at a concentration that exceeds the product maximum sanitizing concentration. The test strip turned bright blue when testing the quat solution. The sanitizer was being used to clean food contact surfaces; dinning tables. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The solution was discarded and remade to meet the requirements and all tables were cleaned with soap and water, and sanitized again the correct way.

11C: .04(6)(c)Observed grilled chicken thawing in the rinse section of the three compartment sink in noncontinuous water. 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: Education was provided discussing approved thawing methods. The water was turned on ti allow a continuous flow with the water temperature below 70 degrees F.

12A: .04(4)(q)Observed onions and bottled water stored directly on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Education was provided discussing to ensure all items are stored at least 6" from the floor.

12C: .04(4)(m)Observed the wiping clothes being used for cleaning services extremely soiled with grease and stains. There was not a clean wiping cloth in the facility. 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)

12D: .04(4)(g)Observed an employee get a zucchini from the reach in cooler and proceed to cut it to cook and serve without washing the vegetable first. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Education was provided to the employee and the zucchini was properly washed before cutting continue. The contaminated knife and cutting board was replaced.

14A: .04(4)(k)Observed containers without handles used to scoop fries and tomatoes stored directly in the food in between use. Observed the handle of the scoop stored in the rice in the cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Education was provided discussing that items to prevent contamination such as scoops, spoons, or thongs should be used to gather food items and the appropriate way to store the utensil between use. All containers were removed.

14C: .05(6)(r)The facility is washing and reusing sliced pepperoncini plastic containers to store a different food item. Single-service and single-use articles may not be reused. (C) Corrective Actions: Education was provided discussing that single use items can not be reused. All containers and products stored in the containers were discarded.

15A: .05(6)(q)1&3Observed the prep top table with an ambient temperature greater than 71 degrees F. The table was holding TCS items such as shredded lettuce and diced tomatoes. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed a large accumulation of grease and debris on all equipment of the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

1-2A: .03(2)(a)-(l), (n)The employees were not able to provide records of key drop deliveries when asked to ensure the deliveries are being delivered in compliance and in agreeance to the key drop agreement. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

17C: .07(5)(a),(b)1,2,3The floors and walls has a build up of grease and debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17C: .07(5)(f)Observed the mop store on the floor behind the hot holding food items. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C)

17D: .07(4)(b)Observed an employee jacket stored on top of the drink cooler directly next to pick up food for the customers and personal cell phones stored on prep tables. Areas designated for employees to eat, drink, store personal items 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: All items were relocated to the employee area.

1-2A: .03(2)According to the employees there was not a person in charge managing the facility at the time of the inspection. This is the second consecutive violation of this code provision; a third consecutive occurrence will result in permit suspension. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

2-1B: .03(5)(c)Observed an employee enter and exit the kitchen/food prep area multiple times without washing their hands upon entrance. The employee stated numerous of times that they were not there to work but continued to touch food contact surfaces such as prep tables. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the employee to wash their hands upon entrance or to remain in the dinning area of the facility.

2-2A: .03(4)(a)(b)(c)(e)(f)The employees were not aware of their responsibility to report and notify the health department if an employee becomes ill with jaundice or any of the 6 reportable diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the employee discussing to report the symptom jaundice and all 6 diseases to the health department if an employee is infected.

2-2A: .03(2)(m)The employees were not able to demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. This is the facility's third consecutive violation of this code provision; the facility's permit has been suspended. 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)

2-2B: .03(5)(j)1&2Observed an employee drink stored in a plastic reusable cup on the prep table; it was evident that the employee has been drinking from the cup while working. 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: Education was provided to the employee discussing where employees are allowed to consume and store their beverage while working and that it should not only be placed in a facility cup but also have a lid and straw.

2-2D: .06(2)(o)Observed a black container stored in the hand sink neat the grills and raid stored in the hand sink in the back kitchen area next to the three compartment sink. The hand sink in the back was also blocked by boxes and a large container. **This is the second consecutive occurrence of this code provision. If this code provision is violated a third time the facility's permit will be suspended. ** A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided to the employees discussing that all hand sinks shall be kept free of items and only used for handwashing and to ensure all sinks are accessible. All items were removed.

4-2B: .05(7)(a)1Equipment that was identified as clean was not clean and still had food debris on many items. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

1-2A: .03(2)At the time of inspection there was not a person in charge or an employee that holds managerial responsibilities. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: At the end of the inspection the person in charge showed up.

2-2A: .03(1)(c)2,3,17The food employee was not able to identify any symptoms or illnesses and not able to demonstrate their knowledge and awareness of employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the food employee on the 5 symptoms and 6 illnesses to be aware of for prevention of transmission. The facility already had a handout that can be used during the inspection it was communicated to the food employee where that handout is located for future inspections.

2-2A: .03(2)(m)When asked the food employee was not able to demonstrated that they have been informed of their responsibility to report symptoms and/or illnesses that required an employee to be excluded from work to the person in charge. The food employee was the only person working in the facility at that time. 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: Education was provided to the food employee on their responsibility to report the reportable symptoms and illnesses to the person in charge. The food employee signed the employee health policy form to keep on file for verification for future inspections. **This is the second consecutive violation of this code provision. If this code provision is violated during the next routine inspection the facility's permit will be suspended. **

2-2D: .06(2)(o)Observed two plastic containers sitting inside one of the two handwashing sinks in the cooking area. The food employee stated that she used the containers to get water out of the sink to fill the heating well. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided to the person in charge discussing that all handwashing sinks can only be used for handwashing.

2-2E: .03(6)The food employee was not able to identify the cleaning procedures or solution used during a vomiting or diarrheal event. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: The facility must have an approved cleaning solution for said events. All staff and personnel must be aware of the facility's procedure in handling such event. Degreaser is not an acceptable cleaning solution for a vomiting or diarrheal event.

18: .07(2)(m)The facility had both the front and back door open during the duration of the inspection. Neither doors had a screen to protect insects and pests from entering the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Education was provided to the food employee to ensure that outer openings are protected at all times to prevent pests and insects. Both doors were closed.