Princess Pita

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in the soda nozzles on the soda machine. All food-contact surfaces must be cleaned to sight and touch. The PIC removed the nozzles to soak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the AC vent at the entrance to the kitchen is dripping onto the freezer below. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in drains. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed drain cleaning schedule. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not observed at the time of inspection. PIC was notified that a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large plastic containers of tahini stored directly on the floor in the back prep area of the facility. PIC was informed that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC placed the containers on a shelving unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a food prep container inside of a large tahini container used for portioning sauce into bottles inside of the main fridge holding unit. If utensils are stored in food, the handles must be stored above the surface of the food. PIC removed smaller container from tahini container at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed stainless steel containers above three compartment sink stacked on top of one another while wet. PIC was informed that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an air gap of less than one inch in the drain directly under the soda machine. PIC was informed that there must be at least one inch of an air gap to prevent backflow. PIC was instructed to remove a few inches off the pipe to attain a proper air gap. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed attached equipment (vent hood covers), the wall directly below it and all equipment underneath possess heavy accumulation of grease. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Also observed drain underneath soda machine accumulated with organic matter. Must clean physical facility prior to next routine inspection.

Inspector's notes

Men's restroom was found without toilet paper during the visit. Establishment must stock restrooms with toilet paper at all times. PIC replaced toilet paper in men's restroom at time of inspection.

Inspector's notes

Observed attached equipment (vent hood covers) and the wall directly below with heavy accumulation of 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's notes

Establishment does not have a valid Certified Food Protection Manager Certificate for any staff member present on-site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed large, deep container of shredded lettuce inside the bottom cabinet of the open top prep table on the make line at temperatures between 66-67°F. Shredded lettuce was prepped less than one hour prior and placed in the unit to restock the open top prep table when needed. 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. Shredded lettuce was separated into multiple shallow pans and moved to a two-door reach-in to promptly cool. Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine bleach to clean food contact surfaces at the three compartment sink. Establishment could not provide bleach test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.

Inspector's notes

Men's restroom was found without toilet paper during the visit. Establishment must stock restrooms with toilet paper at all times. PIC replaced toilet paper in men's restroom at time of inspection.

Inspector's notes

Observed attached equipment (vent hood covers) and the wall directly below with heavy accumulation of 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.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 the kitchen handwashing sink without cleanser. Handwashing stations shall be equipped with cleanser to properly wash hands. PIC provided cleanser. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 handwashing station in the kitchen area without paper towels. Handwashing stations shall supply paper towels to allow proper drying of hands. PIC supplied paper towels. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drink and food stored on shelf next to/behind prep table. PIC moved items at time of inspection. Also observed employee food items in left reach in fridge in kitchen that were unlabeled and open. Employee foods/drinks must be stored in a way to prevent contamination of customer intended food, food contact surfaces, and equipment. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed box of raw, unpasteurized in shell eggs being stored over containers of pickles and vegetables in left reach in in kitchen. PIC stated it was personal food. Had PIC move eggs to lowest shelf. Raw animal proteins must be stored according to minimum cooking temperature to prevent cross contamination and prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking. Observed employee pull cooked chicken off grill top and place in container intended for customer order. Observed chicken to reach 147-158*F. Had employee place chicken back on grill top. Observed finished chicken at 175*F. Poultry must be cooked to a minimum of 165*F for 15seconds to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed single service containers of Tzatziki (containing yogurt) in middle prep fridge at 45-60*F. PIC stated containers were made the night prior and had been in unit since. Unit was observed at 41-42*F. PIC discarded Tzatziki. Observed portioned cheesecakes in front pastry fridge to be at 46-54*F. Unit observed at 54*F. PIC stated items were stocked approximately 2 hours prior. Also observed raw steak and raw chicken in under stove drawer unit at 46-47*F. Unit observed at 46-47*F. PIC stated items had been in unit for 2 hours. PIC moved raw steak, raw chicken, and cheesecakes to reach in units. TCS items must be at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two unlabeled, opaque white spray bottles with an unknown liquid in chemical cart back of house. PIC stated bottles were filled with a bleach water solution. Had PIC label bottles at time of inspection. Working bottles of chemical and potentially toxic materials must be labeled with common name to prevent misuse and contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed multiple metal scoops being stored in a standing liquid at 80-85*F. PIC stated liquid was water. Had PIC empty water and store utensils dry. Utensils must be kept in water at or above 135*F, in running water, or dry to prevent growth of pathogens. Recommend obtaining small crock pot or other unit to maintain water at or above 135*F. Correct By: Corrected At Time Of Inspection