Pitic Restaurant

Inspector notes: Observed lime marinated shrimp and a large 5-gallon container of beef broth held in refrigerators past the seven-day date mark, 2/3 and 2/5, respectively. Informed PIC that these items need to be discarded due to being past the date mark. PIC discarded these items at time of inspection. Items were embargoed. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Establishment uses chlorine-based sanitizer and does not possess test strips. Informed PIC that test strips are required prior to reinspection on 2/20/2026. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed no hand drying provision available at the only hand sink in the kitchen. Informed PIC that hand sinks need to be supplied with hand drying provision at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed establishment serving shrimp ceviche that is cooked using lime juice and no heat step, with no parasite destruction letter from the supplier. Informed PIC that a letter of parasite destruction is required to be obtained from the supplier for every year. Provide parasite destruction letter prior to reinspection on 2/20/2026. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection

Inspector notes: Observed a pot of beans sitting on the counter at room temperature with an internal temperature of 122*F. PIC stated that the beans were cooling and once cooled they would be split into containers and put into the walk-in. Informed PIC that cooling starts once the food product is 135*F and must be cooled down under refrigeration. Later during inspection observed that the beans were split into two smaller containers, wrapped with plastic, and placed in the walk-in. Informed PIC that TCS foods cooling must be uncovered. PIC removed the plastic wrap at time of inspection. Provided cooling guidance handouts via email. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed the grates of the hood vent heavily coated with dark brown and black residue, as well as grease drips. Informed PIC that the vents need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of residue and grease. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed open-unsealed wood placed throughout the establishment. Informed PIC that the wood is absorbent, porous, and not easily cleanable and needs to be replaced with a smooth, nonabsorbent, and easily cleanable material such as plastic or metal. Observed carboard being used as a holding surface for the extra fryer baskets. Informed PIC that cardboard may not be used in the establishment due to the porous and not easily cleanable nature of the material. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

Inspector notes: Observed raw beef being stored over raw shelled eggs in the standing cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: In the walk in cooler, observed cooked beans that had been cooling since the night before still be at 52-61*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Reviewed cooling methods with PIC

Inspector notes: Observed in house made flan in the walk in cooler being dated 5/14. Also observed numerous food items being dated with expiration dates of 8 or more days out. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked that were still within 7 days, the rest were discarded at the time of inspection

Inspector notes: Observed the person in charge wash their hands at the three compartment sink. Discussed the importance of washing hands only at the handwashing sink. Employee was asked to properly wash their hands at handwash sink at the time of inspection

Inspector notes: Observed a stew being stored in the walk in cooler that had green/black organic growth. Person in charge states the stew was an employees food. All food in the establishment must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed ground beef being stored over numerous different vegetables in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins below any RTE food and according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed the dishwashing machine being used and having a chlorine sanitizer level of 0 ppm. Person in charge replaced the sanitizer at the time of inspection and was able to have the machine provide a chlorine sanitizer level of 100 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed Caldo de Res having a date marking of (2/9)-(2/10) and salsa verde not having any date marking .RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation or not having a date marking were discarded by PIC at the time of inspection

Inspector notes: Observed a portion of the wall near the entrance of the kitchen missing its base board and having the wall in disrepair. Please repair all parts of the establishment to ensure they prevent any access to pest