PITA MEDITERRANEAN STREET FOOD

Inspection item: Inspection item 6-1A

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.//

Inspection item: Inspection item 8-2B

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)

Inspection item: Inspection item 10D

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)

Inspection item: Inspection item 10D

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)

Inspection item: Inspection item 12C

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.//

Inspection item: Inspection item 13A

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)

Inspection item: Inspection item 14A

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)

Inspection item: Inspection item 15A

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.

Inspection item: Inspection item 15C

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)

Inspection item: Inspection item 17A

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)

Inspection item: Inspection item 17B

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)

Inspection item: Inspection item 17B

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)

Inspection item: Inspection item 17D

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)

Inspection item: Inspection item 18

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)