PITA MEDITERRANEAN STREET FOOD

Upon deliveries PIC stated that temperatures are not taken of foods. CA: Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). COS: After discussion, temperatures taken of cold and frozen foods f

Observed raw chicken thawing in produce sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed proper places to thaw raw animal products. Raw chicken relocated to reach in cooler. PIC states they clean and sanitize produce sink in between each use regardless.

Observed multiple foods made at least 1 day prior to inspection without date labels. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1

Observed raw chicken thawing at room temperature. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: raw chicken relocated to reach in cooler

Observed that fried rice prepped this morning (10:45 AM), was cooling in the reach-in cooler with the lid on and also the tomatoes (11:00 AM) prepped this morning was also cooling down in the reach in cooler near the fryers. CA: Time/temperature safety food cooling shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed time/temperature control safety food such as beef gyro at 47F (prepped on 10/09) and cut tomatoes at 50F (prepped on 10/06, 10/09) in the reach in cooler. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Noticed that the beef gyro, prepared 30 minutes ago, is cooling in the walk-in cooler with the lid on. CA: Time/temperature safety food cooling shall be loosely covered,or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed two butter milk bottles expired on February 27th,2024. CA: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Person in charge discarded the bottles.

Observed just prepped lettuce and tomatoes are tightly wrapped in the walk-in cooler during cooling phase. CA: Time/temperature safety food cooling shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Person in charge uncovered the lettuce and tomatoes.

Observed the backdoor was open during operation time of the facility. CA: Exterior doors used as exits need to be solid and tight-fitting. COS: Person in charge closed the backdoor.