PITA MEDITERRANEAN STREET FOOD

2-2A: .03(2)(o)The employee health agreement form is not available for the employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(1)(c)2,3,17The person in charge was unaware of the reportable symptoms and illnesses. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The person in charge was made aware of the reportable symptoms and illnesses.

6-1A: .04(6)(f)Time/temperature control for safety foods were observed holding between 43°F and 52°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

10D: .04(8)(b)Eight bags of cut greens with expiration dates of 4/22 and 4/24 were observed. 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. (P) Corrective Actions: The bags were discarded.

15A: .05(6)(a)The storage cabinet has black debris present and is broken into pieces. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15A: .05(6)(a)The air temperature of the two reach-in coolers in the back area is 44°F and 47°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15A: .05(6)(a)The middle reach-in cooler has ice present at the top interior. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Foods in sealed boxes were relocated to another unit. Opened or repackaged TCS foods were discarded due to temperatures above 41°F.

4-2B: .05(7)(a)1Observed black mold-like accumulation inside of soda machine where nozzles connect.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda machine was cleaned and sanitized during inspection.//

12A: .04(4)(q)Observed packaged breads, meat, and sauces stored directly under melting ice coming from condenser in middle standing cooler.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was moved to another cooler.//

12C: .04(4)(m)Observed a wiping cloth not stored in sanitizer between uses. Observed other wet wiping cloths stored in quat sanitizer below 150ppm.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. Sanitizer solution was remade to appropriate concentration.//

15A: .05(6)(a)Observed middle standing cooler with ice accumulation on condenser that was actively melting during inspection. The cooler does not maintain an ambient air temperature of 41F or below.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Do not use this cooler until repaired.//

15C: .05(7)(a)2,3Observed accumulation of food residue on the hinge of reach in cooler next to fryer, side of fryer, bottom of standing freezer, on the outside of several spice containers. Observed a metal container stored as clean with sticker still present on outside.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker was removed. Container was washed, rinsed, and sanitized. Please correct all other violations by 1/30/26.//

17D: .07(4)(b)Observed employee's personal belongings (clothing, bags, keys, motorcycle helmet) stored on dry storage shelf directly next to and above food served to customers. Observed designated area for employee drink storage located on a top shelf above clean containers. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Personal items were removed from the kitchen.//

1-2A: .03(2)(a)-(l), (n)Due to multiple risk factor violations during today's inspection, the person-in-charge is not practicing active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed employee drinking from open cup in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped drinking and drink was discarded.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with sticker residue still on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans were recleaned, sanitized, and sticker residue removed.

17D: .07(4)(b)Observed employee food and spices stored above food for facility in dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food was discarded.

2-2D: .06(2)(o)Observed hand sink in back kitchen being used to store wiping cloths. Observed hand sink in front kitchen being used to wash vegetables and to store water pitchers. THIRD CONSECUTIVE VIOLATION -- PERMIT SUSPENDED A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from hand sinks.

4-1A: .04(4)(n)1Observed employee touch personal items, hat, and body then go to handle ready-to-eat food without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee washed hands and changed gloves.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

10D: .04(4)(d)Observed multiple containers of sauces, water, oil, paprika, and seasoning without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

11C: .04(6)(c)Observed container of vacuum-packaged fish thawing while still in vacuum packaging. 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; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.

12B: .03(5)(i)Observed person-in-charge and another employee handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hat. Person-in-charge ceased handling food.

12D: .04(4)(g)Observed employee cut zucchini without washing beforehand. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Zucchini was discarded. New zucchini was washed before cutting.

15B: .05(3)(h),(i)Facility does not have test strips for quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: New test strips were obtained during inspection.

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge could not name all reportable symptoms and diseases. // The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Onsite training conducted. //

2-2D: .06(2)(o)Observed buckets of dirty wiping clothes stored in hand wash by three comparment sink. // A handwashing facility may not be used for purposes other than handwashing. (Pf)

//2nd repeat Corrective Actions: bucket were relocated; sink was washed and sanitized. //

12C: .04(4)(m)Observed sanitizer with clothes with low concentrations of QUAT sanitizer. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer were reconstituted to correct concentration.//