Pitic Restaurant

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to re-inspection on 2/20/2026.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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's notes

Observed rice being reheated in the microwave inside a plastic to-go bag placed in tubber ware. Informed PIC that plastic to go bags are not food grade and they are not approved for food contact. PIC stated that they do not possess food grade bags onsite. Instructed PIC to move rice from the bag and into a clean container to finish reheating. The rice was removed from the bag and properly reheated in a food grade container at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection. 4-101.19 - Core: Nonfood-Contact Surfaces Addl 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to re-inspection on 2/20/2026.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple items being stored in handwashing sink located next to cookline. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly above raw beef items, RTE cooked shrimp, and raw-shelled eggs in reach-in unit located opposite of warewashing machine. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tightly wrapped container of cooked rice measured 56'F in walk-in unit at time of inspection. PIC stated cooked rice was brought out earlier to be portioned, less than 4 hours prior. Ensure food items are only brought out for active prep and returned to walk-in once done. Ambient temperature of walk-in unit measured at 38.4'F. PIC was instructed to have wrap removed to support better air flow in rapidly cooling food item down to 41'F. Observed container of cooked red salsa measured at 45'F in ice bath on counter located front-house. Salsa was brought out less than 4 hours prior, per PIC. Ensure item is fully submerged in ice bath with equal amount of ice around the container to support proper coldholding temperatures of 41'F and below. Reviewed with PIC ice bath shall be topped up continuously. PIC had staff add more ice to ice bath at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple RTE TCS food items (cooked chicken, tomato juice, cooked tamales with meat, cooked shrimp) with no datemarking in reach-in unit located opposite of warewashing area. PIC stated all food items were made within the past 3 days. All RTE/TCS foods were properly date marked at the time of inspection. 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). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris and grease on side panels of cooking equipment and flooring around units in question. Further observed food accumulation on prep shelves, fan blades, insides of cooling units throughout the establishment. Owner was instructed to have a deep cleaning of the kitchen prior to next routine inspection. Replace/resurface rusted shelfing in walk-in unit. Discussed the importance of cleaning these units frequently to prevent any build up of dust/organic matter. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed cooked beef, in house hot sauce (cooked peppers), cooked beans, caldos (soup), cooked shredded chicken, cooked ribs, and chile rellenos without date marking. Person in charge states these food items were all made 1-3 days prior to the inspection. 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 at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dead pest behind the cheese melting device and behind the flat top. Please remove all dead pest from the establishment to prevent attracting live pest. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed produce such as onions in the walk in cooler being stored on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the ceiling throughout the kitchen having an accumulation of dust that could potentially contaminate the food/food contact surfaces. 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. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed ambient temperature of reach in cooler at 50°F, Person in charge put in new service request at time of inspection. Person in charge will not use prep cooler until it is confirmed to hold food at 41*F or below. Food found in prep cooler temping at 47*F using a probe thermometer (Cheddar cheese and marinated Machaca ( beef)). Person in charge stated they had left food in unit over night and was unsure when it became out of temperature. Embargoed cheddar cheese and marinated Machaca ( beef). Re-inspection will occur within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd