Pita Mediterranean Street Food

Inspector observed food stored in cooler for more than 24 hours without date of opening. COS-discarded. Corrective Action: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Inspector observed CFSM scoop rice out of crock with a bowl. Corrective action: Scoops must have a handle.

Inspector observed TCS items being cold-held at temperatures exceeding 41 degrees F. Cos - PIC discarded. Corrective action: time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Inspector observed employee eating what appeared to be a small red tomato while in the main kitchen walking from the prep-top cooler located to the left of the 3 comp sink over to the rack of utensil pans. Corrective action: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

Inspector observed a spray bottle of a clear chemical and a spray bottle of purple chemical with no label. COS - PIC labeled bottles with common name. Corrective action: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Inspector observed CFSM scoop rice out of crock with a bowl. Corrective action: Scoops must have a handle.

Inspector observed food handler prepare food at the prep-top cooler with SS gloves and wipe the gloves on a heavily food-stained dry wiping cloth, turn around to the gyro station to grab the meat pan with the same SS gloves, move to the bain-marie hot-holding meat and retrieved meat, then moved back to the prep-top cooler area where the food handler transferred the meat to the plate they were originally preparing and pressed the meat down with the same SS gloves. When inspector asked the PIC how they retrieve lettuce if there is no scoop present in the prep-top cooler, they stated they grab the lettuce with the same SS gloved hands and they wipe their gloves off on the dry cloth to avoid contamination. COS - PIC removed dry cloth and had employee change gloves. Corrective action: Single-service and single-use articles may not be reused.

Observed the hand sink in the kitchen area does not have hot or cold water. Hand washing sink must be available at all times. Advise PIC to repair/replace hand sink.

Observed dining tables being sprayed with sanitizer and wiped with a cloth. Advised pic dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions

Observed the restroom doors do not have self-closing devices. Advise PIC to install self closing devices on restroom doors.