PITA MEDITERRANEAN STREET FOOD

Nonfood-contact surfaces clean — Inspector Note: Interior of the middle rear Avantco freezer, interior of the rear right side of right Avantco cooler and gasket on the small prep top cooler have some build-up. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Insects, rodents, and animals not present — Inspector Note: OBSERVATION: 3 Zevo pest devices observed in the facility near the clean dishes, food and bowls. COS: Manager removed devices. CA (k) Insect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Insects, rodents, and animals not present — Inspector Note: OBSERVATION: Several flying insects (fruit flies or gnats) observed near the mop sink/soda boxes, rear Avantco freezers, icee machine. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: OBSERVATION: Food employee observed drinking from an open cup while on the food line. Open cup stored on the stainless steel prep table. COS: Cup discarded and staff educated on drinking in the food service area- disposable cup w/lid and straw and stored away from/below food, single service items, etc.. CA: 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

Personal cleanliness — Inspector Note: CA: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. OBSERVATION: Employees while engaged in food handling wearing watches/bracelets. COS- jewelry removed Discussed that all hand/arm jewelry shall be removed for handling food.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: CA: 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. OBSERVATION:Employee while engaged in food preparation chewing gum. COS: gum was removed. Discussed with manager that gum/candy cannot be consumed while engaged in food preparation.

Approved thawing methods used — Inspector Note: Observed attempt at thawing frozen meat in sink without using continuously running water. CA: Thawing: except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water at a water temperature of 70°F (21°C) or below, with sufficient water velocity to agitate and float off loose particles in an overflow. COS: PIC voluntarily turned on faucet water to provide continuous water flow during thawing.

Washing fruits and vegetables — Inspector Note: Observed onions were not washed before being cut. Observed employee, after being notified of this, using the dishwasher sprayer to wash onions. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: PIC instructed employee who was cutting onions to wash onions in a bowl of water before cutting them and the employee complied.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes still wet and stacked on top of one another on shelf designated for drying. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed tomato dicer with missing blocks. CA: Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC indicated manager would purchases new tomato slicer.

Food separated and protected — Inspector Note: Observed that raw chicken was stored above uncooked salmon in the reach-in cooler in the main kitchen. In the back room two-door cooler, there was raw chicken stored above apple juice boxes. CA: Food shall be protected from cross contamination by: separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type, or Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and Preparing each type of food at different times or in separate areas. COS: PIC rearranged coolers appropriately.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed that both a tomato dicer and two containers which were set on the shelf designated for drying utensils had food debris on them. Additionally, soda fountain nozzles were unclean. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC voluntarily removed the items in question from the shelves and placed them back on the three-compartment sink to be rewashed and sanitized. PIC removed soda fountain nozzles and cleaned them.