PITA SHOP

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/ Certified Food Manager - Faraj Zir 3-11-2022 ServSafe Person in Charge - Abe Zir Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler bulk container of soup and garlic sauce not labeled. Per manager both made over 24 hours ago.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by register. Manager labeled as window cleaner.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between steam table and fliptop unit. Employee removed knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at fliptop unit and cook line not labeled.

High Priority - Gyro / shawarma meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Beef shawarma cone being reheated. Per employee, cone was used night before and cooled whole without being cooked thoroughly.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Atosa reach in freezer, portioned bags of raw beef and chicken intermingled in bottom of freezer. Employee rearranged bags to properly separate. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef shawarma cone being reheated. Per employee, cone was used night before and cooled whole without being cooked thoroughly.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler exterior digital thermometer not functioning properly.

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/ Certified Food Manager Faraj Zir Person in Charge Abe Zir Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on wooden prep table next to containers of spices. Employee removed container. Corrected On-Site

Basic - Food stored on floor. In walk in cooler, buckets of feta cheese on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop cold unit and steam table. Employee removed knife. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler missing ambient thermometer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned Raw beef stored over bags of French fries inside Atosa reach in freezer in kitchen. Operator moved French fries to upper shelf and raw beef to lower shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle with drano stored above case of mayonnaise in dry storage area. Operator moved drano and stored away from establishment food. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine at front counter. Operator remade to 100ppm chlorine. Corrected On-Site

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/ Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee t-shirts on top case of macaroni product. Operator moved t- shirts Corrected On-Site

Basic - Floor tiles cracked / broken disrepair next to walk in cooler.

Basic - Food storage container cracked or broken used for storing hummus in walk in cooler. Operator changed container during inspection. Corrected On-Site

High Priority - Raw shelled eggs stored over bag with whole onions inside walk in cooler. Operator moved onions and stored correctly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef ( 60F cold holding ) under no temperature control for food safety, next to grill under 4 hours ago in cook line awaiting orders. Operator moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Emailed procedures to manager

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/ Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Buckets with Pickles and sauces. Pickles buckets elevated. * corrected on site*

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager

Basic - Shelf under prep table with rust that has pitted the surface in kitchen next to 3 compartment sink. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) Container of raw chicken stored above container of raw beef. 2) Container of raw shell eggs stored above container of sauces in walk in cooler. Manager inverted. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Dessert box- ; Spinach and cheese pie (75-80F- Hot Holding)). Per PIC food item in unit less than 4 hours. Manager was instructed to reheated item. Chef reheated. Corrected On-Site Repeat Violation

Basic - Bags of onions and buckets of sauces stored on floor in walk in cooler. Manager elevated.

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat onions and French fries inside 2 drawer cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef ; (60F - Hot holding ); cooked chicken 55F ( hot holding) under no temperature control for food safety. Foods pulled from reach in cooler and placed next to grill less than 30 minutes ago. Operator moved to steam table to be reheated. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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/

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

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Shelf under prep table with rust that has pitted the surface in kitchen next to 3 compartment sink.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-02-09: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Steam well unit with dead electrical outlet. Do not use for TCS foods until repairs can be completed. Warning - From follow-up inspection 2022-02-09: Observed at callback inspection same. Repair technician scheduled to look at unit. Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. 1) Entire length of floor behind cook line has food debris and grease buildup. 2) Food debris lodged between drain line and wall coming from behind cook line. 3) Floor area in corners under 3 compartment sink. 4) Floor under drink station in dining room. Repeat Violation Warning - From follow-up inspection 2022-02-09: Observed at callback inspection same. Most areas properly cleaned 1) floor behind line ok 2) drain line still has food debris 3) under sink ok 4) under drink station ok Time Extended

High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over RTE olives in walk in cooler. Raw chicken moved to lowest shelf by employees. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen stocked by PIC. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer available is out of battery.

Basic - Drawer Reach-in cooler interiors have accumulation of food debris. Cleaned and sanitized by PIC. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed six plastic/steel cambros wet nesting on shelf above triple sink. Separated by PIC to dry appropriately. Corrected On-Site

Basic - Floor in back kitchen and by soda fountain not cleaned when the least amount of food is exposed. Area swept by employee. Corrected On-Site

Basic - Food stored on floor. Observed three large buckets of pickles stored on floor in walk in cooler. Empty buckets moved under them to lift off of floor. Corrected On-Site Repeat Violation

Basic - Garbage can at soda station soiled. Cleaned and sanitized by PIC. Corrected On-Site

Basic - Interior microwave has accumulation of food debris. Cleaned and sanitized by PIC. Corrected On-Site

Basic - Men's Bathroom facility not clean.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table in back kitchen. Moved to sanitizer by manager. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lamb schwarma (102°F - Hot Holding) at 2:45PM since 1PM, retest: 156°F at 3:15PM Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Paper towels stocked by manager. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw beef, raw chicken and premade salad in walk in cooler without date marks. Made on site less than seven days ago per manager. Date marked by manager. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon thawing under stagnant water in prep area. Salmon moved to running water by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on prep table and one wiping cloth on cutting board on cook line. Wiping cloths moved to sanitizer bucket by manager. Corrected On-Site