Pita Mediterranean Street Food

Inspector notes: Observed handwashing sink in the back kitchen with a container of cookies stored in it. Observed cloth stored in handwashing sink in main kitchen area. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf Food employee removed container of cookies and wiping cloth from the handwashing sinks.

Inspector notes: Observed handwashing sink in main kitchen area without hot water. Observed hot water faucet not working at the time of the inspection. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Must correct within 10 calendar days.

Inspector notes: Observed food items that were prepped on yesterday without correct discard dates. Observed prep dates and an expiration date that stated 3 days only not an actual seven day discard date. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Must correct within 10 calendar days.

Inspector notes: Observed chicken thawing in prep sink in the back kitchen area in standing water that was temping at 100*F. Item was completely submerged in the water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for mo...

Inspector notes: Observed food establishment without a temperature measuring device at the time of the inspection. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf PIC purchased a thermometer while health authority was typing the report.

Inspector notes: Observed 3-compartment sink leaking in the back kitchen area from the bottom. A plumbing system shall be repaired according to law; P and maintained in good repair. Must correct within 72 hours.