Pita Bistro

Inspector notes: At time of inspection, a y-style splitter valve was installed at the mop sink downstream of the atmospheric vacuum breaker (AVB) and supplying a chemical dispenser while the faucet was pressurized. AVBs shall not be maintained under constant pressure when not in use. Person in charge (PIC) removed splitter valve to correct during inspection

Inspector notes: Observed dark discoloration and numerous deep grooves on cutting board at juice bar area. Please ensure cutting surfaces are maintained to be smooth and easy to clean. Please resurface or replace

Inspector notes: Observed sliced lamb meat(121-125'F) on the steam table of the assembly line. Per PIC, the lamb was sliced off the rotating trompo and finished on the grill about 30 minutes prior, before being portioned and placed in the steam table. Discussed proper hot-holding parameters with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed caulking of the designated hand sink in the back fod prep area to be missing, cracked, or otherwise degraded, rendering the area neither smooth, nor easily cleanable. Reseal to that the area is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed two previously used 'trompos' of lamb meat being stored frozen in standing freezer in the back prep area. Per PIC, they use the new trompos to warm and shave off the outside layer of lamb meat which is then finished on the flat-top, and then placed into a steam table to be maintained above 135'F. When the majority of the lamb meat is removed from the trompo, the establishment moves that used trompo to the freezer to cool, to be used for lamb shavings the following day. Trompo that was actively in-use on the manifold had an internal temperature of 53'F via probe thermometer. The exterior of the trompo was 155'F via probe thermometer at time of inspection. PIC was unaware that the internal temperature of the trompo was below proper cooking temperature. PIC stated that the trompos stay cooking on the manifold for about 2 hours prior to being moved to the freezer. Inspector informed PIC that because the trompo was not evenly cooking the lamb meat, the lamb meat in question is partially cooked. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for non-continuous cooking process. Establishment has not been approved by MCESD for non-continuous cooking. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling held frozen or cold; Prior to sale/service cooked to at least temperatures specified for raw animal foods. Lamb meat trompos being stored in the freezer were embargoed at time of inspection. Instructed PIC to cook trompo of lamb meat all the way through and not store any previously used trompos. PIC agreed to stop non-continuous cooking processes at the establishment. Non-c