PITA MEDITERRANEAN STREET FOOD receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of 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)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of 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)

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the person in charge (PIC) clean and sanitize the countertops around the drink machine with a quat concentration too low.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The quat sanitizer was remade to reach its appropriate concentration.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed the person in charge (PIC) clean and sanitize the countertops around the drink machine with a quat concentration too low.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The quat sanitizer was remade to reach its appropriate concentration.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the ice machine chute and soda machine nozzles (coke, sprite) with black debris. 2. Observed a can opener with debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)11.

   Observed the ice machine chute and soda machine nozzles (coke, sprite) with black debris. 2. Observed a can opener with debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Cold holding

   Item 6-1A ↗

   Observed multiple food items (cooked gyro and chicken), tomatoes, and spring mix in the prep coolers not maintaining a temperature of 41F or below.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple food items (cooked gyro and chicken), tomatoes, and spring mix in the prep coolers not maintaining a temperature of 41F or below.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
5. 05

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a bucket of sanitizer and spray bottle holding sanitizer not bearing a label of the common name.// 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)

   Inspector’s full note +

   Code .07(6)(b)

   Observed a bucket of sanitizer and spray bottle holding sanitizer not bearing a label of the common name.// 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)

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
6. 06

   Food labeling and containers

   Item 10D ↗

   Observed multiple dry seasonings and sauces with no labels of the common name.// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained…

   Inspector’s full note +

   Code .04(7)(c)

   Observed multiple dry seasonings and sauces with no labels of the common name.// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
7. 07

   Food labeling and containers

   Item 10D ↗

   Observed the facility with an allergen disclosure not disclosing what specific allergens they use at the facility (i.e shellfish(shrimp).// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Observed the facility with an allergen disclosure not disclosing what specific allergens they use at the facility (i.e shellfish(shrimp).// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
8. 08

   Wiping cloth use and storage

   Item 12C ↗

   Observed one bucket of sanitizer with a wet wiping cloth inside the bucket holding a quat concentration of 0 ppm. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: The quat sanitizer was remade to reach it's appropriate concentration.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed one bucket of sanitizer with a wet wiping cloth inside the bucket holding a quat concentration of 0 ppm. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: The quat sanitizer was remade to reach it's appropriate concentration.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
9. 09

   Required permits and notices

   Item 13A ↗

   Observed no handwashing signs by the handwashing sink across from the standing freezer and in the women and men's restrooms.// A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

   Inspector’s full note +

   Code .07(3)(d)

   Observed no handwashing signs by the handwashing sink across from the standing freezer and in the women and men's restrooms.// A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
10. 10

    Utensil storage

    Item 14A ↗

    Observed bowls being used as scoops in dry seasoning containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush…

    Inspector’s full note +

    Code .04(4)(k)

    Observed bowls being used as scoops in dry seasoning containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
11. 11

    Equipment design and condition

    Item 15A ↗

    &3Observed in the standing freezer broken boxes of containers holding frozen foods.// Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

    Inspector’s full note +

    Code .05(6)(q)1

    &3Observed in the standing freezer broken boxes of containers holding frozen foods.// Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
12. 12

    Equipment cleanliness

    Item 15C ↗

    Observed food and ice debris on the bottom shelf in the standing freezer.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

    Inspector’s full note +

    Code .05(7)(a)2,3

    Observed food and ice debris on the bottom shelf in the standing freezer.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

    Official report · Item 15C ↗
    No correction or repeat marker recorded.
13. 13

    Toilet facilities

    Item 17A ↗

    Observed the only bathroom available a receptacle with no lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

    Inspector’s full note +

    Code .06(5)(h)

    Observed the only bathroom available a receptacle with no lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

    Official report · Item 17A ↗
    No correction or repeat marker recorded.
14. 14

    Garbage disposal

    Item 17B ↗

    Observed multiple trash bags on the floor by the dumpster.// Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C)

    Inspector’s full note +

    Code .06(5)(r),(s)

    Observed multiple trash bags on the floor by the dumpster.// Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C)

    Official report · Item 17B ↗
    No correction or repeat marker recorded.
15. 15

    Garbage disposal

    Item 17B ↗

    Observed the dumpster lid and side door of the dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. (C)

    Inspector’s full note +

    Code .06(5)(n)

    Observed the dumpster lid and side door of the dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. (C)

    Official report · Item 17B ↗
    No correction or repeat marker recorded.
16. 16

    Ventilation and lighting

    Item 17D ↗

    Observed employee items (purse, buckets of employee personal items (i.e scarves)) stored with the facility's single use items. Observed an employee phone stored on the prep table upon entry.// 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)

    Inspector’s full note +

    Code .07(4)(b)

    Observed employee items (purse, buckets of employee personal items (i.e scarves)) stored with the facility's single use items. Observed an employee phone stored on the prep table upon entry.// 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)

    Official report · Item 17D ↗
    No correction or repeat marker recorded.
17. 17

    Pest control

    Item 18 ↗

    Observed the back door to not be self closing.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Inspector’s full note +

    Code .07(2)(m)

    Observed the back door to not be self closing.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Official report · Item 18 ↗
    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.