Pita Jungle

Inspector's notes

In the back prep area, observed food debris in the robo coup when stored as clean. On the clean dish shelving, observed a dicer with food debris in the grids of the smasher and the blades. Clean dishes were also being stored on a cutting board that was not clean to sight and touch. All dishes must be clean to sight and touch when stored as clean. All equipment mentioned was rewashed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking from the vent of the RPZ ASSE 1013 backflow preventer. Please have the device tested to ensure it is working properly. If it does not pass the test, please have it replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two sanitizer buckets located behind the bar and at the server station test at 0ppm for Lactic Acid/Dodecylbenzene Sulfonic Acid (DDBSA) sanitizer. Person-in-charge (PIC) replaced sanitizer buckets with an appropriate amount of sanitizer according to manufacturers specifications. Observed dishwasher at bar test at 0ppm for Chlorine sanitizer. PIC closed off dishwasher and is relocating soiled dishes to kitchen warewashing area at time of inspection until bar dishwasher can be repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee in the bar touching ready to eat lemons for drinks with their bare hands. Manager had employee remove the lemons. Talked to manager about bare hand contact policy. Ensure that lemons and ready to eat foods are not touched with bare hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked steak that was cooling for exactly 6 hours, dated at 1010am, and checked at 410pm. Foods at 49-50F. Manager embargoed the foods. Talked to staff about cooling techniques, sent handout with the inspection. Ensure that foods are cooled to below 70F within 2 hours, and below 41F within 6 hours total.

Inspector's notes

Observed leak from drains below the 3 compartment sink, and large leak from below hand sink in the back. Ensure that the water that goes down the drain, does not end up on the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed low grout at the tiles around the dishwashing area, and in several other areas in the kitchen. Ensure that floors are easy to clean and do not have areas that are difficult to clean, and easy to harbor food/bacteria. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. --Observed employee drop glove on the ground, pick it up, throw it away, and don new gloves. Manager had employee remove gloves and wash hands immediately. Talked to manager about hand washing policy. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. ---Observed 85F hot water from both sinks in mens and both sink from womens restrooms. Ensure hot water stations should be able to present 100F hot water and above. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ---Observed 0 ppm bleach at bar dishwasher after running it twice. Facility has main dishwasher set at 50 ppm bleach. Ensure that all dishes go through a sanitize step when being cleaned, and discontinue bar dishwasher until set at 50-100 ppm bleach. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 soaking garbanzo beans in 5 gallon pot in the walkin. Manager asked employee and said it was put there at 1pm, 2 hours ago. Water at 90F. Manager embargoed the foods. Talked with manager about bean cooking/soaking procedures. Ensure that cooked beans are cooled to below 70F within 2 hours, and gets to below 41F before 6 hours. Ensure that bean soaking is done with cold water to keep out of the danger zone. Correct By: Corrected At Time Of Inspection