Princess Build a Pita

Inspector's notes

Observed no CFPM on-site at time of inpsection. Informed PIC that 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 the following time/temperature controlled for safety foods with internal temperatures between 53*F-60*F in main prep cooler near pizza oven: tomato sauce, mozzarella cheese, feta cheese, cut tomatoes, gyro meat, garlic aioli, and tzatziki sauce. Also observed cheesecake in front beverage cooler at 52*F-56*F. Per person in charge (PIC), food items had been in both units since the night prior and had not verified internal temperatures today. Ambient air temperature of prep cooler was at 42*F via min/max thermometer at time of inspection. PIC stated prep cooler trips the breaker and causes it to shut off. Discussed with PIC not storing food in unit overnight and to inspect breaker/outlet to ensure unit maintains foods at 41*F or below consistently. Observed beverage cooler with an ambient air temperature at 36*F. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of raid insect killer and container of ant killer on bottom shelf in dry storage. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bell peppers and pita bread stored directly in to-go bags in walk-in refrigerator and reach-in cooler. 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. PIC relocated food to food-grade containers at time of inspection. Corrective Action: Corrected at time of inspection.

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

Inspector's 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. Corrective Action: Correct prior to re-inspection on 7/18/2025. Repeat violation: 2nd consecutive.

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

Inspector's 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. Corrective Action: Correct prior to re-inspection on 7/8/2025.

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

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

Inspector's 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. Corrective Action: Correct prior to re-inspection 07/05/24. *2ND CONSECUTIVE VIOLATION*

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

Inspector's 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. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct within 24 hours.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. -------- Provide an additional handwash sink at the prep area, as discussed. Ensure hot and cold water is provided. Plumb the handwash sink to the nearby floor sink. Correct By: Correct Prior To Reinspection

Core-4-202.16, C: Nonfood-Contact Surfaces -------- Correct the following: 1) Replace or refinish the rusted shelving units, as needed. Recommend rustoleum paint for any refinishing. 2) Remove the laminate shelving units throughout the kitchen areas and provide solid surface shelving. 3) Remove the bladed fan units throughout the kitchen. Any fan unit must be easily cleanable to prevent dust accumulation. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -------- Replace the torn refrigerator door gaskets, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Correct the following: 1) Provide 1" minimum air gaps above the floor sink flood rim for the soda fountain and prep sink drains. 2) Transition the gray flex hose drain from the soda fountain to rigid PVC and provide a 1" minimum air gap above the floor sink. 3) Provide a hose bib vacuum breaker for the hose bib located above the prep sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --------- Provide a 3/8th inch minimum cove base to the millwork/floor junctures of the beverage station. Recommend rubber cove base. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -------- Caulk-in all escutcheon plates, plumbing penetrations, and wall holes throughout the facility with silicone. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding --------- Provide the missing light shields at the florescent lights located above the three compartment sink area. Correct By: Correct Prior To Next Routine Inspection