Pita Mediterranean Street Food

Observed a food employee enter the main kitchen don a clean pair of gloves without washing her hands. Per employee she washed her hands in the restroom. 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: After touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands. Corrected on Site (COS): Employee washed her hands at the handwashing sink in the main kitchen.

Observed employees food items stored inside the walk-in freezer with food items used for customers. 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. COS: PIC removed the food items.

Observed numerous food containers containing seasonings and flour unlabeled.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. Employee will label the containers.

Observed knife being stored between two prep top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. Employee removed knife from the location.

Observed no toilet papper in the women's restroom. A supply of toilet tissue shall be available at each toilet. Employee placed tissue in stall.

Observed employees items stored on top of open box of single service items in the front of the food service. 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. Employee removed the items.

Observed no Certified Food Safety Manager (CFSM) certificate posted for public view. Told the facility is still looking for the correct frame to put the certificate inside. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post the certificate on the wall for public view.

Observed a brillo pad stored inside the front hand sink. Told the brillo pad was placed inside the hand sink for cleaning the sink. A handwashing facility may not be used for purposes other than handwashing. No items shall be stored inside the hand sink. Corrected on Site (COS): Employee moved the brillo pad out of the hand sink.

Observed no hot water at the back-hand sink. The hot water knob does not work. Told that it was repaired after the last inspection. The Person in Charge (PIC) was unable to provide documentation of the repair. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Call a reputable company to have a representative come and repair the sink.

Observed no soap dispensing at the back handsink. The dispenser has a red light blinking, indicating it might need a new battery. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Add a new battery to the dispenser or get a soap pump bottle immediately.

Observed no thermometer for checking food temperatures during inspection today. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. The establishment must purchase a thermometer as soon as possible.

Observed no Certified Food Safety Manager (CFSM) certificate posted for public view. The CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Print out the CFSM certificate and post it for public view.

PIC could not provide documentation of the employee reporting agreement about reporting foodborne illness to person in charge (PIC). Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC was given a blank copy of the reporting agreement during inspection today. Make copies and have employees read it, understand it, and sign it. Always keep copies on hand.

Observed no soap dispensing at the back handsink. The dispenser has a red light blinking indicating it might need a new battery. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Add a new battery to dispenser of get a soap pump bottle immediately.

Observed no hot water at the back handsink. The hot water knob does not work. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Call plumber and get handsink fixed.

Observed no inspection report posted for public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post most current inspection report.

Observed gyro meat rolls (45F) with a prep date: 12/4/24, inside the prep top cooler above 41F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Food item discarded.

Observed no Certified food safety manager employed at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Get enrolled in a class and take the exam. Post certificate when completed.

Observed no paper towels at the handwashing sink in the main kitchen near the 3 compartment sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Place paper towels at the handwashing sink.

Observed no sanitizer test strips for the 3 compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Sanitizer test strips are to be in the facility and accessible at all times.

Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Get enrolled in a class and take the exam. Post certificate when completed.

Observed the certified food safety manager certificate posted with Dora Torres name, however the original certificate is registered to Liu Wei, who does not work at this facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. Have an employee certified in an approved CFSM course immediately.

Observed an employee prepping food without a hair restraint. 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. Employee obtainer a hair net.

Observed hummus (43 F) inside the prep cooler above 41 F. Also observed falafel (64 F) inside the prep top cooler above 41 F. The prep cooler with the falafel inside was unplugged. All cold hold Time/Temperature Control for Safet (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded. The prep cooler plugged into the wall socket.