Pita Jungle

Inspector's notes

Observed concentration of chlorine sanitizer at the in use dishwasher in the bar area test at 0ppm on the food contact surface with chlorine test strips after multiple cycles. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Unable to read chlorine concentration between 50ppm-100ppm on the food contact surfaces after troubleshooting and running multiple cycles, dishes were relocated to the kitchen dishwasher at the time of inspection to be properly sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked turkey, chicken, shredded cheese, and chopped tomatoes at 45°, 47°, 49°, and 45°F respectively. 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. Per PIC foods had been placed in prep tabletop less than 2 hours prior. Source of out-of-temperature food appeared to be a lack of airflow to the prep tables and a lack of regular temperature testing with a probe thermometer. PIC moved out-of-temp foods to the reach-in fridge and moved the prep tables away from the wall at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live fruit flies in the bar area at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. PIC has documentation from licensed pest control company indicating the establishment is working on fruit flies at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of dark organic matter on the ice machine shoot. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee beverage stored on the shelf above the prep sink and above the prep table on the cookline. Ensure employee beverages are stored away from food prep areas. Employee removed the beverage at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bowl blocking the handwashing sink in the kitchen and food debris in handwashing sink by the prep area in the back. Handwashing sinks are to be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up on the soda gun at the bar. With equipment such as beverage dispensing nozzles, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can of raid in the chemical storage room. 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 discarded pest control chemicals at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths stored on three different cutting boards on the prep line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed air gap of less than one inch between the pipe for the dishwasher at the bar and the ice bin at the bar. An air gap of 1 inch above the floor drain is required for backflow prevention. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking spout at mop faucet in back. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife stored with the food contact surface wedged between equipment of the prep cooler between use. Discussed not storing nives, spatulas, etc., between uses are stored between wall and table or between pieces of equipment and proper between use storage of in use utensils.

Inspector's notes

Observed carpeted mat under the urinal in the washroom. Discussed the use of Non-approved floor coverings installed in food preparation areas, walk-in refrigerators, warewashing areas, and toilet room areas. The person in charge removed the carpeted mat at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler had a minimum ambient temperature between 44F - 49F. TCS (time temperature control for safety) foods in the walk-in cooler had internal temperatures between 48F - 52F. TCS foods included raw and cooked meats, cooked vegetables, cooked soups/sauces, cut leafy greens, deli meats, raw eggs, and dairy based food items such as milk, butter, yogurt, and cheeses. TCS foods were embargoed at the time of inspection. Establishment does not have sufficient cooling or cold holidng capabilites for operations. The person in charge placed a work order for the walk-in cooler. Re-inspection in 24 hours for walk-in cooler.

Inspector's notes

Observed Pico de gallo, cut tomatoes, roasted onions, cut leafy greens, hummus, butter, tomato sauce, cheddar, mozzarella, Romano, feta and Swiss cheese, cooked pasta, cut cooked chicken, Turkey deli meat, roasted and cooked vegetables, raw seafood (tuna, salmon, mahi mahi and shrimp), raw marinated chicken and beef, cooked beans, cooked soup with tomatoes, baba ganoosh with garbanzo beans, Dairy based yogurts, tzatziki with yogurt, cooked soups with beans, cooked tofu, raw beef burgers, cooked quinoa, cooked shrimp, cheesecake, carrot cake, mayo with egg, and ranch buttermilk dressing in walk in, reach in and all prep table units at 44-57 degrees F.

Inspector's notes

Observed walk in at 44 degrees F and not enough equipment to maintain all cold held items.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a leak under the hand sink next to the grill line, and the double prep sink in the back area. Plumbing must be kept in good repair in order to prevent further plumbing issues. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Observed the coved base under the hand sink near the grill line peeling off the wall. All coved bases must be properly installed in order to prevent any issues with wall junctures and moisture. Correct By: Correct Prior To Next Routine Inspection