Pita Mediterranean Street Food

Observed sanitizing solution in 3 compartment sink test at a concentration of 0 ppm.

Rule: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

Corrective Action: PIC made a new solution in sanitizing bucket. Employees will also be changing sanitizing solution more frequently.

Observed multiple pans in drying rack area near the 3 compartment sink with encrusted date stickers still intact from previous use.

Rule:

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Corrective Action: Employees will remove encrusted sticker, wash, rinse, and sanitize the multiple pans with stickers still on them.

Observed food items in reach-in-cooler near fryer in main kitchen area with either no dates, or with the prep date 5-2.

Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1. Pf

Corrective Action: PIC had employee write discard date on all items that had been stored more than 24 hours.

Observed food establishment without a temperature measuring device at the time of the inspection.

Rule:

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Corrective Action: PIC will place internal thermometers in all RICs.

Observed handwashing sink in the back kitchen with a container of cookies stored in it. Observed cloth stored in handwashing sink in main kitchen area.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food employee removed container of cookies and wiping cloth from the handwashing sinks.

Observed handwashing sink in main kitchen area without hot water. Observed hot water faucet not working at the time of the inspection. 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. Must correct within 10 calendar days.

Observed food items that were prepped on yesterday without correct discard dates. Observed prep dates and an expiration date that stated 3 days only not an actual seven day discard date. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1. Pf

Must correct within 10 calendar days.

Observed chicken thawing in prep sink in the back kitchen area in standing water that was temping at 100*F. Item was completely submerged in the water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. 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; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Food employee submerged chicken under running water that temped at 70*F.

Observed food establishment without a temperature measuring device at the time of the inspection.

1. 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. Pf

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf

PIC purchased a thermometer while health authority was typing the report.

Observed 3-compartment sink leaking in the back kitchen area from the bottom. A plumbing system shall be repaired according to law; P and maintained in good repair. Must correct within 72 hours.