PITA MEDITERRANEAN STREET FOOD

Observed beef gyro meat and shawarma chicken hot holding below 135F in the steam well in the front food service area. PIC informed EHS that food had been in the steam well for less than 2 hours.

CA: TCS foods shall be maintained at 135F or above when hot holding.

CA: Food was reheated on the grill top. Beef gyro reached 189F and chicken shawarma reached 180F.

Observed wet wiping cloths used for wiping counter stored on counter in front food service area.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: Cloth stored in QAC sanitizer at 400ppm.

Observed scoop without handle stored in frozen fries in prep freezer near register of front food service area.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoop stored properly.

Observed damaged gaskets along grill cold holding drawers in front food service area.

C/A: Replace gaskets; equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed pink buildup running along exterior of ice chute on drink machine in front food service area.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee foods stored comingled amongst service foods in 2-door RIC in main kitchen-ware washing area.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Employee food stored properly.

Observed knife stored in crevice of prep top unit. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05 COS- PIC washed and sanitized knife and placed it in a clean container

Observed debris and black accumulations in both tea dispensers in front service area of facility. C/A: Clean and sanitize both dispensers; maintain surfaces and utensils clean to sight and touch. COS: Tea dispensers cleaned while on-site.

Observed several bottles of sauces/dressing in containers without labels in prep top cooler. C/A: Label all items removed from original container unless unmistakably recognizable with common name of the food. COS: All items labeled during the inspection.