Pita Valley

Inspector notes: Observed containers of hummus in the reach in cooler with plastic wrap tightly covering and with temperatures of 70 to 72*F at time of inspection. Per employee, hummus was made less than an hour prior to inspection. All time/temperature-controlled food for safety (TCS) cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed employee wash with detergent and rinse food-contact surfaces at three-compartment sink and store as clean without properly sanitizing prior. Person-in-charge (PIC) indicated they sanitize by using a detergent/bleach mixture with a wiping cloth to sanitize food-contact surfaces, and will double-sanitize food-contact surfaces in the three-compartment sink that come in contact with animal fats and proteins. Observed chlorine sanitizer in three-compartment sink test at 25ppm chlorine concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using chlorine sanitizer must be fully submerged and sanitized with a contact time of least 10 seconds. Also discussed the dangers of mixing chemicals with PIC and how the three-compartment sink should be set-up to ensure food-contact surfaces are properly washed, rinsed, and sanitized. PIC added more bleach to three-compartment sink and sanitizer tested at 50ppm chlorine concentration. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed employee drinks stored on top of refrigerators, on the edge of prep tables, and above food contact surfaces. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Discussed creating a designated area for employee foods and person belongings

Inspector notes: Observed wiping bucket with chlorine sanitizer with an observed chlorine concentration of 200 ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection

Inspector notes: Observed knives, bone saw, and grinder with food debris caked on them. Person in charge indicated these items had not been used today; person in charge indicated they had been used yesterday, and they were planning on cleaning them before using them today. All food-contact surfaces must be cleaned to sight and touch. Person in charge had items that could be moved to the warewashing area moved there to be cleaned and had employees start breaking down items that needed to be washed, rinsed, and sanitized in place

Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 50*F in the top and bottom portion of the refrigerated display cabinet: akawi cheese, sliced cheddar cheese, domas, raw meat kabobs, raw lamb shanks, and raw beef steaks. Person in charge indicated they verified that the ambient temperature of the top portion of the unit (where the of the domas, raw meat kabobs, raw lamb shanks, and raw beef steaks are stored) to be 41*F and below using ambient air thermometer when they arrived but they have been opening and closing the unit since they arrived; the measured ambient temperature of the top portion of the unit was 31.6*F. The bottom portion of the unit (where the sliced cheddar cheese and akawi cheese were stored) had a measured ambient temperature of 47.6*F; person in charge indicated they did not verify the ambient air temperature of this section of the unit and they did not take internal temperatures of either section. Person in charge indicated they would no longer keep TCS food in the bottom portion of the unit

Inspector notes: Person in charge was unable to provide probing thermometer at time of inspection when discussing final cooking temperatures of chicken being served from shawarma spit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Person in charge had someone bring in a probing thermometer by end of inspection