Pita Mediterranean Street Food

Observed handwash sink in the kitchen next to prep top and hand sink inside next to reach in coolers are blocked with cardboards and are not accessible for employee use at all times. 511-6-1.06(2)(l) - Handwashing Sinks Location/Placement: Handwashing Sinks, Location and Placement. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. PIC removed obstructions from blocking hand sinks.

Observed facility has no test strips or chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device: Advised PIV that in manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.

Not cooling fast enough to reach 70F within 2 hours from 135f. Gyro from around 3:30 pm observed cooled from 85f to 80 within 30 minutes at 6 pm in cooler. Gyro meat from around 4:45 at 117F at 5:30 pm cooled to 105 by 6 pm. Placed in freezer as correction onsite.

Air conditioner vents and ceiling tiles around the vents are visibly dusty. Ca: clean. Code; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employees switching between working with raw meats and other tasks by changing gloves without washing hands. Must wash hands between glove changes or use separate utensils for each food product. Code; When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

70 F internal temperature observed at spit for meat - must ensure remains cold at 41F or below or cooks to the required cook temperature and holds at 135F or higher within 4 hours. Code: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in prep cooler with lid open. Cos: lid closed and TCS foods in unit over 4 hrs discarded. Code: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed toxic item stored on and above food prep area. Moved. Must ensure Separating the poisonous or toxic materials by spacing or partitioning; P

Vegetable sink not designed for purpose only. Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. P