PITA MEDITERRANEAN STREET FOOD-CLOSED 8/27/2026

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed expired test strips (7/2025) being used to test chlorine concentration for the mechanical dishwasher in the main kitchen. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed mechanical dishwasher in the main kitchen testing for chlorine between 10 ppm. CA: Chlorine concentration shall be maintained between 50-100 ppm. COS: Facility will use 3-compartment sink until mechanical dishwasher is testing at 50-100 ppm chlorine.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several single use articles( to go boxes, plastic lids, small cups, large bowls) in front service area stored lip up. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Items all faced lip down or covered with plastic to avoid overhead contamination

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice chute at front service drink dispenser with heavy build up. C/A-. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- Ice chute cleaned with sanitizer wiping cloth

Proper cooking time and temperatures — Inspector Note: Observed non-continuous cooking procedure. Observed partially cooked shaved raw beef (83F) being cooled on the countertop beside the vertical broiler. Per food employee, the par-cooked beef was cooling and then would be used at a later time and reheated on grill top. Raw beef(x2) placed on vertical broiler from RIF at 11:00am and observed internal temp at 64F and 68F at 2:00pm. CA: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf COS: Shaved beef was discarded along with beef on vertical broiler.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items in the prep top coolers, bottom coolers, etc., cold holding above 41F in the front food service area (see asterisked items for more information). CA: All TCS food items that are cold holding shall be held at 41F or below. COS: All out of temperature food was discarded.