Pita Jungle

Inspector's notes

Observed no soap at hand sink closest to the dishwasher. Manager refilled the empty container. Ensure that hand sinks all have soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm bleach after 2 fresh cycles with main machine. Manager has a 3 compartment sink set up in the meantime. ENsure that all bleach dishwashers are set at 50-100 ppm bleach at all times of operations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing hands at dishwashing station going from dirty to clean tasks in the kitchen. Talked to manager about handwashing policy. Ensure that hands are washed at the dedicated hand sinks and not washing hands at non-hand sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Obesrved employee touching lemons for drinks with their bare hands at the wait station. Talked to manager about bare hands contact policy, and supplying tongs to help employees. Ensure that bare hands do not touch ready to eat foods.

Inspector's notes

Observed ice being stored in the hand sink in the wait station. Manager removed the ice. Ensure that hand sinks are only used for hand washing, and ice is dumped at other locations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed feta cheese at 61F inside prep fridge on the northside of cookline. Manager embargoed foods in fridge over 4 hours. Talked to manager about cold holding policy. Ensure that all TCS foods in cold holding areas are kept at 41F or less. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rotini cooling in walkin at 65F after about 2 hours, as per manager. Observed rotini was stored in a deep pan, with a lid on it. Talked to manager about cooling techniques. Ensure that cooling foods are in shallower pans, with no lid, and a large utensil to help get food down in temperature as quickly as possible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed long spoon stored inside hand sink basin at sink by the cookline on northside. Manager removed the utensil. Ensure that all hand sinks are open and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling potatoes in walkin at 75-80F. Manager said it was brought out of oven, then put on countertop for 1 hour, then in walkin for 2 hours and 5 minutes. Manager embargoed the potatoes. Talked to manager about cooling policy, and will remove lids and close foods to give more airflow to cooling foods. Ensure that cooled foods go below 135F and get to below 70F within 2 hours, and below 41F within 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed potatoes at 118F on hot line. The containers were double mounted instead of single mounted like the other products. Other products in same hot well at 140-180F. manager reheated the potatoes up to 165F, as the potatoes had only been there for 30 minutes, as per manager. Ensure that all TCS foods during hot holding are kept at 135F and above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Dishwasher handled and loaded dirty dish side and transitioned to wiping down clean dishes with a rag. Right side prep cook preparing raw salmon and re gloved without hand washing. middle line cook touching face, hair and using cell phone and then re gloving to prepare food. All three employees washed hands correctly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Right side open top prep fridge item found holding above 41*f degrees. Shredded cheese, sliced cheese, pico, spinach, arugula, grilled mushrooms, grilled onions, sliced tomatoes 46-61*f degrees. Items in unit for unknown amount of time. Embargoed Corrective Action: Corrected at time of inspection. *Second repeat*

Inspector's notes

Observed pico at 49, beans at 50F inside north prep fridge along prep line. Manager embargoed the foods. Ensure that all TCS foods in cold holding ares are kept at 41F or less.

Repeat Violation 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.......Raw shell eggs were in the walk in cooler above ready to eat foods (cheese). Food was moved. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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........Concentration of chlorine sanitizer was observed at 0ppm after the final rinse in the kitchen dish wash machine. The concentrated sanitizer bucket for this machine was empty. Machine had been in use this day. The bucket was changed, the manager primed the machine, and the chlorine concentration was observed at 100 ppm. 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..................Large stacks of plastic and metal pans and dicer were in the dish area stored as clean but had a heavy accumulation of food still in the pans and dicer blade. Knives in the prep area were stored on the magnetic rack with dried food on the blades. All wares were moved to the dishwasher to be cleaned and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.............Deep container of cooked tricolor pasta in the walk in cooler was at 47F, bean broth was at 45F and chicken soup was at 53F. All had been in the cooling process for more than six hours. Food was embargoed. Reviewed proper cooling processes. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation.............Wiping cloth buckets on the cooks line had a concentration of Quat below 150PPM. Buckets were changed. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces.............. Cutting boards were observed to be stained and had deep cuts. Repair or replace. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 an employee preparing a meal, remove a soiled glove and then bare hand contact ready to eat vegetables to top it off. PIC had employee throw food away and remake. Discussed donning a new glove if still in the same task. 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 a pan of raw lamb stored above ready to eat vegetables. PIC relocated pan at the time of inspection. Foods shall be stored according to final cook temperature with cooked or ready to eat foods on the top and raw foods below according to their end cook temperature. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 hand sink on line without towels. Discussed having soap and towels at all hand sinks at all times. PIC filled dispenser with towels. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink in dish area blocked by trash can. Moved can away from sink and discussed not blocking a hand sink in any way. ---------3rd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed ice machine with organic build up under lid. Discussed cleaning with sanitizer as often as needed to preclude build up. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed dish machine behind bar at 0ppm sanitizer concentration. Sanitizer line was cut. Had PIC discontinue use of machine and call for service. Employees will utilize dish machine in back room until repair is made. Correct By: Corrected At Time Of Inspection