PITA MEDITERRANEAN STREET FOOD

16B: .06(2)(d)Both the vegetable sink and the warewashing sink in the facility do ot have air gaps. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P)

6-1A: .04(6)(f)Multiple packages of cut lettuce cold holding greater than 41F for less than r4 hours (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the standing prep freezer.

15A: .05(6)(a)The ambient air temperature of the 2 door standing prep cooler ia greater than 41F. 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)

6-1A: .04(6)(f)Multiple packages of cut lettuce and 3 containers of raw meat cold holding greater than 41F (see temperature log). Per manager, packages of cut lettuce were delivered about an hour and a half before inspection and employees did not check the temperatures of the delivered foods. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) REPEAT VIOLATION Corrective Actions: Packages of cut lettuce discarded. Raw meats cold holding improperly for less than 4 hours were moved to the standing prep freezer. Raw meats cold holding improperly for more than 4 hours were discarded.

1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control of facility. Multiple public health interventions provided during inspection. 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)

2-2A: .03(2)(m)One of the two employees on site had not signed the employee health policy agreement. 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) Corrective Actions: Employee reviewed and signed the employee health policy agreement.

17D: .07(4)(b)Observed multiple employee food items stored above customer food in the standing prep cooler. 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) 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee food items were relocated to a designated bottom shelf.

2-2B: .03(5)(j)1&2Observed 2 employee multi use drinks stored on the prep table above customer food and equipment. Observed an open employee single use water carton stored above customer food in the standing prep cooler. 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) 2nd CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Employee drinks relocated to a bottom shelf in a designated area.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken and raw beef stored above raw seafood in the drawer prep cooler. Observed unwashed produce stored above ready to eat foods in the standing prep coolers. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of several drink nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

5-1A: .04(5)(a)Per certified food safety manager (CFSM), facility fully cooks ground beef/lamb gyro from a raw state to an internal temperature of 185F. Per CFSM food is placed in a container at room temperature until needed to be reheated on the grill. When shaved from the gyro cone the final cooked temperature was less than 155F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Discussed with CFSM, that if facility is going to shave the gyro meat from the cone not fully cooked, food must next be placed on the grill to fully cook gyro meat. Then it must be placed in a hot hold unit to be held at 135F or greater. Discussed with CFSM that is food is fully cooked when shaved from the cone, it then needs to be placed in the hot hold unit. Food was fully cooked on the grill and then placed in the hot hold unit.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods that were cold holding improperly for less than 4 hours were moved to the standing prep cooler. Foods cold holding improperly for more than 4 hours were discarded.

8-2B: .07(6)(b)Observed multiple chemical buckets and bottles not labeled. 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. (Pf) Corrective Actions: Chemical bottles and buckets were labeled.

8-2B: .07(6)(l)Observed 1 can of Raid stored in the facility. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: Raid was discarded.

15B: .05(3)(h),(i)Facility does not have test strips for measuring Quat sanitizer concentrations. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION