Pita Fresh

The inspector came back and found the problems fixed.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves.
  • Basic: Ripped/worn tin foil used as shelf cover.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Intermediate: Non-pitting surface rust on food-contact equipment.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Single-service items
  • Basic: Single-service articles improperly stored.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Lighting
  • Basic: Light shield damaged/in disrepair.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. Observed 1 105 oz can of pickles with dent; Ashour.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed at front counter; water bottles on floor. Observed onions on floor of walk in.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on table at front counter; employee water bottles.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. Observed in reach in freezer.
  • Basic: Equipment in poor repair. Observed door handle to walk in cooler broken off.
  • Basic: Ripped/worn tin foil used as shelf cover. Observed on shelves under cook line; torn foil.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
  • Intermediate: Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks. Observed on knife magnet.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in at front counter; soiled gaskets.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed utensils case on floor at front counter.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Observed hand sink in restroom; faucet not properly secured.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed to multiple tiles in establishment; water damage.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
• Lighting
  • Basic: Light shield damaged/in disrepair. Observed 1 light hailed missing and 1 light shield in poor repair; dish area.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed in bucket; not in use.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Food-contact surfaces designed and maintained
  • Basic: Ripped/worn tin foil used as shelf cover.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Intermediate: Non-pitting surface rust on food-contact equipment.
• Single-service items
  • Basic: Single-service articles improperly stored.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Lighting
  • Basic: Light shield damaged/in disrepair.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temp of 49°F, the following TCS foods stored inside: raw chicken (55°F - Cold Holding); cut tomato (50°F - Cold Holding); tzatziki (48°F - Cold Holding); shredded lettuce (47°F - Cold Holding); gyro meat (50°F - Cold Holding). Observed reach in across flat top with ambient temp of 45°F, the following TCS foods stored inside: tzatziki (52°F - Cold Holding); cut tomato (56°F - Cold Holding); shredded lettuce (49°F - Cold Holding). Observed cooler across gyro cooker with ambient temp if 68°F, the following TCS foods stored inside: chickpeas (60°F - Cold Holding); cut tomato (49°F - Cold Holding); hummus (55°F - Cold Holding); feta (49°F - Cold Holding). Observed no equipment on site to properly maintain cold holding temperatures of at least 43°F.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed walk in cooler with ambient temp of 49°F, the following TCS foods stored inside: raw chicken (55°F - Cold Holding); cut tomato (50°F - Cold Holding); tzatziki (48°F - Cold Holding); shredded lettuce (47°F - Cold Holding); gyro meat (50°F - Cold Holding). Observed reach in across flat top with ambient temp of 45°F, the following TCS foods stored inside: tzatziki (52°F - Cold Holding); cut tomato (56°F - Cold Holding); shredded lettuce (49°F - Cold Holding). Observed cooler across gyro cooker with ambient temp if 68°F, the following TCS foods stored inside: chickpeas (60°F - Cold Holding); cut tomato (49°F - Cold Holding); hummus (55°F - Cold Holding); feta (49°F - Cold Holding).
• Facilities to maintain food temperature
  • Intermediate: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed all coolers in establishment not maintaining temperature of at least 43°F. Observed walk in with temp of 48°F, observed both reach in coolers with ambient temps of 45°F and 68°F.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed cases of oil on floor in kitchen. Observed at front counter cases of sodas and water in plastic containers on floor. Observed raw meats on floor in walk in cooler.
• Food-contact surfaces designed and maintained
  • Basic: Ripped/worn tin foil used as shelf cover. Observed under cook line.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temp of 49°F, the following TCS foods stored inside: raw chicken (55°F - Cold Holding); cut tomato (50°F - Cold Holding); tzatziki (48°F - Cold Holding); shredded lettuce (47°F - Cold Holding); gyro meat (50°F - Cold Holding). Observed reach in across flat top with ambient temp of 45°F, the following TCS foods stored inside: tzatziki (52°F - Cold Holding); cut tomato (56°F - Cold Holding); shredded lettuce (49°F - Cold Holding). Observed cooler across gyro cooker with ambient temp if 68°F, the following TCS foods stored inside: chickpeas (60°F - Cold Holding); cut tomato (49°F - Cold Holding); hummus (55°F - Cold Holding); feta (49°F - Cold Holding).
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled.
  • Intermediate: Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed plastic utensils on floor at front counter.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in kitchen.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation to vents in kitchen.
• Lighting
  • Basic: Light shield damaged/in disrepair. Observed broken shield above prep table next to triple sink. Observed light shield missing above rack next to mop sink.
• Other sanitary and safe operation
  • Basic: No copy of latest inspection report available. Observed no copy on site.