Princess Build a Pita

Inspector notes: Observed handwash sink near dough station with no hot water under pressure. 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. Must repair handsink to provide hot water under pressure prior to re-inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed handwash sink near dough station with no hot water under pressure. Also observed handwash sink in restroom with a water temperature below 100*F. Discussed with person-in-charge that metered faucets shall provide a flow of water for at least 15 seconds. 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. Must repair handsink to provide hot water under pressure prior to re-inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed a plastic container in sanitizer compartment of 3-compartment sink; observed 0 ppm measured concentration of chlorine or quaternary ammonia for the sanitizer. At time of inspection 3-compartment sink sanitizer dispenser was connected to a chlorine sanitizer concentrate despite the dispenser being labeled for quaternary ammonia. Observed 0 ppm measured concentration of chlorine or quaternary ammonia when the dispenser was connected to chlorine or quaternary ammonia concentrates. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. The sanitizer was hand measured so it had a measured concentration of 200 ppm quaternary ammonia. PIC indicated they would contact chemical dispenser company to look at their dispenser

Inspector notes: Observed diced tomatoes (internal temperature 51*F) and tomato sauce (internal temperature 55*F) in the top portion of the refrigerated prep unit. Employee indicated they prepped both ~4.75 hours before inspection. Time/temperature controlled for safety (TCS) foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Discussed keeping cans in the walk-in refrigerator or cooling all TCS foods uncovered in the walk-in refrigerator prior to placing them in the refrigerated prep table. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed 2 blocks of mozzarella cheese with an internal temperature of 45*F in the walk-in refrigerator. The person in charge indicated the cheese was moved there an hour before the inspection and the cheese was moved to a different refrigeration unit. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer and a solid block of ice was observed on the bottom portion of the back of the condenser unit for the walk-in refrigerator. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Establishment must repair/adjust cold holding equipment such that it maintains TCS foods at 41°F or below. The establishment has adequate cold holding capacities to operate at this time. Person in charge called for service on the unit at time of inspection and a service person was on site at time of inspection. Person in charge was informed that failure to correct this violation may result in the suspension of the operating permit

Inspector notes: Observed bell peppers with black spots and white fuzzy organic material on them. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed the following time/temperature controlled for safety foods with internal temperatures between 50*F - 53*F in the walk-in refrigerator: shredded/whole blocks cheese (mozzarella, feta, and halloumi) and eggplant dip made with canned eggplant. The person in charge indicated that all of these foods had been in the unit since last night and they did not take internal temperatures today. The measured ambient temperature of the unit was 53.0*F using a min/max thermometer and a solid block of ice was observed on the bottom portion of the back of the condenser unit for the walk-in refrigerator. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair/adjust cold holding equipment such that it maintains TCS foods at 41°F or below. Failure to correct this violation may result in the suspension of the operating permit