Pita Bistro

Inspector's notes

Observed cooked chicken and gyro meat with an internal temperature of 95-100 degrees Fahrenheit in a countertop steamer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per employee, items were cooked 1 hour prior to inspection. Per employee, steamer was just turned on and items were placed in unit as water was warming up. Employee reheated chicken and gyro meat to 165F before placing in alternate hot holding equipment - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous TCS foods such as cut tomatoes, feta cheese, and tabbouleh salad with tomatoes with internal temperatures of 48-52 degrees Fahrenheit in a prep-style refrigerator at the serving line that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, all items were placed in unit less than 2 hours prior to inspection. Employees moved out-of-temperature items to walk-in refrigerator to cool rapidly and replaced items. Establishment closes at 8pm and can use Time as a Public Health Control for TCS foods in this station for the short-term. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep-style refrigerator at the serving line with an ambient temperature of 46F with out-of-temperature TCS foods inside. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 7/17/26.

Inspector's notes

Observed a y-style splitter valve installed downstream of the atmospheric vacuum breaker (AVB) at the mop sink with one side leading to a chemical dispenser. The hot water faucet was in the "on" position, pressurizing the system. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Employee disconnected splitter valve during inspection to correct. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed dark discoloration and numerous deep grooves on cutting board at juice bar area. Please ensure cutting surfaces are maintained to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, a y-style splitter valve was installed at the mop sink downstream of the atmospheric vacuum breaker (AVB) and supplying a chemical dispenser while the faucet was pressurized. AVBs shall not be maintained under constant pressure when not in use. Person in charge (PIC) removed splitter valve to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced lamb meat(121-125'F) on the steam table of the assembly line. Per PIC, the lamb was sliced off the rotating trompo and finished on the grill about 30 minutes prior, before being portioned and placed in the steam table. Discussed proper hot-holding parameters with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caulking of the designated hand sink in the back fod prep area to be missing, cracked, or otherwise degraded, rendering the area neither smooth, nor easily cleanable. Reseal to that the area is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two previously used 'trompos' of lamb meat being stored frozen in standing freezer in the back prep area. Per PIC, they use the new trompos to warm and shave off the outside layer of lamb meat which is then finished on the flat-top, and then placed into a steam table to be maintained above 135'F. When the majority of the lamb meat is removed from the trompo, the establishment moves that used trompo to the freezer to cool, to be used for lamb shavings the following day. Trompo that was actively in-use on the manifold had an internal temperature of 53'F via probe thermometer. The exterior of the trompo was 155'F via probe thermometer at time of inspection. PIC was unaware that the internal temperature of the trompo was below proper cooking temperature. PIC stated that the trompos stay cooking on the manifold for about 2 hours prior to being moved to the freezer. Inspector informed PIC that because the trompo was not evenly cooking the lamb meat, the lamb meat in question is partially cooked. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for non-continuous cooking process. Establishment has not been approved by MCESD for non-continuous cooking. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling held frozen or cold; Prior to sale/service cooked to at least temperatures specified for raw animal foods. Lamb meat trompos being stored in the freezer were embargoed at time of inspection. Instructed PIC to cook trompo of lamb meat all the way through and not store any previously used trompos. PIC agreed to stop non-continuous cooking processes at the establishment. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Provided PIC with guidance document on non-continuous cooking and application link should they decide to begin.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 2 large tubs of hummus in the walk-in, wrapped in plastic, with an internal temperature of 42-45'F. Per PIC, the hummus was placed in the walk-in less than 2 hours prior to time of inspection. Instructed PIC to remove plastic wrap to allow proper airflow to reach the food. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. >>>Observed employee remove chicken skewers from grill for service with internal temperature of chicken reaching 148-170*F. Instructed employee to place chicken skewers back onto grill and continue cooking to an internal temperature of 165*F. Employee placed chicken skewers back onto grill and 165*F cooking temperature of chicken was verified at time. Discussed cooking procedures with PIC and ensuring that chicken reaches 165*F during cooking and ensuring that temperature of chicken is being taken during cooking process. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed spray bottle of bleach hanging on rack above soda boxes. Instructed employee to move spray bottle at time and discussed proper storage of chemicals. Employee placed spray bottle on floor under sink at time. ***Repeated Violation*** Correct By: Corrected At Time Of Inspection