PITA MEDITERRANEAN STREET FOOD receives B in Gwinnett County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   Observed cook touching face, ear buds, phone, and then attempt to prep food without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks;…

   Inspector’s full note +

   Code .03(5)(c)

   Observed cook touching face, ear buds, phone, and then attempt to prep food without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands before proceeding.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Hot holding temperatures

   Item 6-1B ↗

   Observed gyro meat and chicken being held below 135 degrees in hot holding unit. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was reheated to 165 and placed back on hot hold.

   Inspector’s full note +

   Code .04(6)(f)

   Observed gyro meat and chicken being held below 135 degrees in hot holding unit. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was reheated to 165 and placed back on hot hold.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.