Pita Jungle

Inspector's notes

Observed cooked rice at 105-120 °F in rice cooker. Rice had been prepared over two hours prior as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all hot held TCS foods must be maintained at 135°F or above. Rice was discarded at time of inspection and person in charge discontinued use of rice cooker for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta, cooked beans, cooked corn, and caramelized onions in prep cooler across from flat-top stove at 44-48 °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 had been placed in cooler more than four hours prior according to person in charge. Foods were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, all shelving with accumulation of food debris and large amount of rust. Replace or clean shelving to allow for a smooth and easily cleanable surface. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a handwash in between each task. Instructed employee to rewash dishware then wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, two packages of raw shell eggs stored over ready to eat salad dressings and bread products. Packages of raw shell eggs were moved to bottom shelf to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked chicken with internal temperatures of 109*F-122*F. Per employee, chicken was prepared <30 minutes. Due to quality, employee discarded cooked chicken. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in large prep table cooler, TCS foods (cut tomatoes, cooked onions, raw fish, assorted cooked vegetables) with internal temperatures of 56*F-61*F. Per employee, TCS foods were in prep table cooler overnight. TCS foods (cut tomatoes, assorted cooked vegetables, raw fish, cooked onions) were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, large prep table cooler with ambient temperature of 60*F, taken with inspector probe thermometer. Discontinue storing of TCS foods in large prep table cooler until repaired. Repair company was called at time of inspection. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On cook line, in use knife stored in ice water, rice scoop stored with handle in rice, and at expo station, ice scoop handle stored in ice. All utensils were moved to prevent future cross contamination to food products. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, all shelving with accumulation of food debris and large amount of rust. Replace or clean shelving to allow for a smooth and easily cleanable surface. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee handled raw chicken then continued handling cooking utensils, plates and ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of warewashing sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee cutting ready to eat carrots with bare hands. Per manager, carrots are ready to eat. Instructed employee to discard carrots that were handled with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. .........Establishment using time as a public health control for grilled onions, coleslaw, and cauliflower rice. On current written procedure, items are not listed as using time as a public health control. Provide updated written time as a public health control procedures before re-inspection. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage .........On cook line, two in use knives stored between lid and prep table unit. Knives were moved to clean surface to be stored in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability .........On cook line, hallway, and walk in cooler, cardboard used for anti slip surface on top of tiles. Cardboard was removed from flooring. Provide a cleanable surface on tile if used for anti slip surface. Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking ........On cook line, employee can of soda and personal food stored in microwave. Personal food was moved to a space to prevent contamination of customer food. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT,UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. .............In prep area, two tomato and onion dicers and piercing piece of can opener with accumulation of food debris on food contact surfaces. Per manager, items were stored as clean. Can opener and two dicers were moved to be re-washed, rinsed, and sanitized. Discussed more frequent monitoring of dishware when stored as clean. 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. ............On cook line, cooked onions/ 65*F and in top portion of prep table cooler, cut tomatoes/ 50*F and hummus/ 55*F stored with containers sitting on ice. Per manager, TCS foods were placed on cook line within normal time parameters. Containers of cooked onions, cut tomatoes, and hummus were placed in ice bath, to cover sides of containers to maintain proper cold holding temperature. Discussed using ice baths instead of containers sitting on ice for proper cold holding temperatures on cook line. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ...........At expo station, tzatziki sauce and tahini sauce use time as a public health control. At start of inspection, no time documentation noted on sauces. Manager provided start/discard time stickers on sauce containers. Discussed the importance of following establishment written time as a public health control procedures for tzatziki and tahini sauces. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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..............In prep area, cooked garbanzo beans/65*F- 70*F prepared and cooling on sheet pans on speed rack at room temperature. Speed rack of panned cooked garbanzo beans were moved to walk in cooler to continue the cooling process. Discussed proper cooling methods with managers. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ...........At cook line, employee wiping of in use cutting boards with dry wiping cloths in between uses. Instructed employees to use provided wiping cloths stored in sanitizer solution. Discussed the importance of using sanitizer wiping cloths instead of dry wiping cloths on food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. ................At expo line, tahini and tzatziki sauces 1.5 hours past 4 hour discard time. Per written procedures, establishment uses time as a public health control for tahini and tzatziki sauces. Manager discarded tahini and tzatziki sauces. See embargo form. Discussed the importance of following establishment written time as a public health control procedures. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ........At back handwashing sink, leaking drain. Another handwashing sink is easily accessible. Repair drain. Correct By: Correct Prior To Next Routine Inspection