Pita Jungle Dana Park

Inspector's notes

observed pans of boiled pasta in deep plastic bins inside the walk-in cooler at 67 deg f. inquired about the date and the time of preparation. per manager. prepared in the morning. suggested not to stack cooling food in deep pans . use of ice bath, and shallow metal pans reviewed. manager will coach kitchen staff on proper cooling strategies. manager removed all tcs in danger zone. placed in flat pans in the walk-in freezer. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

multiple pans of cut tomatoes at 48-49 deg f . small pan of onsite grilled tomato in the front service station at 52 deg f . talked to staff on duty regarding the proper cold holding for on site prepared tcs. manager removed tcs. see embargo. please ensure rte/tcs is kept at 41 deg f Corrective Action: Corrected at time of inspection. also in the bar, a beverage cooler, holding open containers of milk, milk jugs at 50-51 deg f . manager discarded milk. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed assorted plastic tubs of cooked noodles, pasta, black beans in the walk-in cooler. pans had no use by date on them asked about the prep. date. kitchen manager identified as 5-7. manager prepared use by date stickers for tcs food. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: pans of cooked pasta date 5-1-2025 still in the food cooler in the front service area. showed manager manager discarded food. please monitor discard date for on site prepared tcs food. Corrective Action: Corrected at time of inspection.

Inspector's notes

chemical spray bottles in the kitchen filled. no identification label. discussed with manager. all labeled by manager at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

upright cooler used in the bar, holding tcs such as milk at 46-51 deg f . showed manager. per manager , awaiting a new cooler. manager removed all milk, /tcs beverages. please ensure coolers can maintain 41 deg f food storing tcs. Corrective Action: Corrected at time of inspection.

Inspector's notes

checked sanitizer buckets in the cookline . some at 0 ppm. also some of the wet wiping cloth, left on the cutting boards. manager removed all towels. quat ammonia at 200 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline reach-in cooler, cut tomatoes, diced tomatoes, soft cheese at 50-53 degf . informed pic regarding the temperatures. all removed. please ensure rte/tcs is kept at 41 deg f . corrected

Inspector's notes

observed in the back food prep. utensil storage area, multiple rbber spatulas severlerly damaged, pieces missing from the spatula body/edging. showed pic. manager discarded damaged utensils. corrected at the time of inspection.

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. 1) Provide an NSF/ANSI hand sink with splash guards on both sides connected to hot and cold water near the 2-compartment prep sink. Drain lines must be hard piped and drain directly or to a floor sink. 2) Provide an NSF/ANSI hand sink with splash guards on both sides connected to hot and cold water in the front kitchen. Drain lines must be hard piped and drain directly or to a floor sink. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required 1) Provide an ASSE 1013 RPZ backflow device upstream of the misting system. Provide a funnel drain below the relief valve of the RPZ and drain to a floor sink. 2) Replace the dual check valve (ASSE 1022) backflow preventers if they haven’t been replaced within a year. Provide the invoice. Dual check valves are located behind the iced tea brewers. Ensure each brewer that is connected to a water line has an ASSE 1022 backflow device. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1) Repair the 3-compartment sink drain lines, dishwasher drain lines and the drain line behind the bag n box. Observed water leaking onto the floor from these areas. 2) Switch the hot and cold-water lines for the back hand sink. Hot must be on the left and cold on the right. 3) Provide rigid drain lines for the steam table and route to a floor sink. Or replace the steam table for a self-contained steam table. 4) Provide an evaporator pan for the low boy reach in cooler. Or route condensate drain line to the nearest floor sink. 5) Lift all drain lines up out of the floor sink and provide a 1-inch air gap between the end of the drain line and floor sink. 6) Test and certify the RPZ backflow devices. Provide the test reports. 7) Provide a hard pipe for the kegerator system with a 1-inch air gap above the floor sink. 8) Repair the hot water flow at the hand sink within the bar. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Permanately seal the bar roll up window or provide an air curtain with a micro switch. 2) Reseal areas of the floor that are worn. Do not use epoxy paint. 3) Provide high temperature silver colored silicone to the gaps of the hood. 4) Provide brighter lighting throughout the kitchen. 5) Replace the rusted shelving throughout the establishment. 6) Provide a 3/8” siliconized grout cove base to the wall and floor juncture of both restrooms. 7) Provide grate covers for the floor sinks. 8) Repaint the ceiling above the front kitchen and mop sink/water heater room a light color. Black ceilings are not approved. 9) Provide an access panel or seal in the hole within the water heater room. 10) Detail clean the floors, walls, ceilings, vents, equipment, and under all equipment throughout the establishment. Correct By: Correct Prior To Reinspection