Pita Jungle

Inspector's notes

Observed ware washing machine sanitizer levels measured 0ppm. PIC scheduled service and will discontinue use of ware washing machine until sanitizer concentrations are within appropriate range. Ware washing relocated to 3 compartment sink with appropriate sanitizer concentration. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cooked peppers, raw beef, raw salmon, and cream sauces measured at 55-60F in prep cooler across from fryer and grill. Ambient temperature in prep cooler measured at minimum 60F. PIC reported all items measured under 41F during temperature check. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed prep table across from fryer and grill holding minimum ambient temperature of 56F at time of inspection. PIC will discontinue use for TCS items until maintaining 41F or below. 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.

Inspector's notes

Observed several time/ temperature control for safety foods in prep table across from grill above 41*F. Cooked pasta was in top drawer in prep table measuring at approximately 58*F. Person in charge (PIC) stated that pasta had been in drawer since the morning. PIC voluntarily discarded pasta. Diced tomatoes were on top part of prep table measuring approximately 48*F. Raw salmon, various cheeses, chopped romaine lettuce, iceberg lettuce mix, and spinach were in prep table drawers measuring between 57*F and 58*F. PIC stated items had been in prep table for less than an hour. PIC moved items to walk-in to rapidly cool to 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table in front of grill with an ambient temperature of 53.6*F, measured with a min/max thermometer. Person in charge stated that temperature fluctuates throughout the day. Discussed with person in charge that unit must be able to hold food items at 41*F and below at all times and that no time/ temperature control for safety foods should be stored in unit until fixed. Re-inspection scheduled for 4/24/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed covered deep pan of cooked lentil soup measured 48'F in walk-in unit at time of inspection. PIC stated lentil soup was cooked the night prior and have been cooling in walk-in for longer than 6 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ice scoop being stored in the ice machine but having its handle in contact with the ice. Person in charge moved the ice scoop to its designated location at the time of inspection. Discussed how in-use utensils must 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 must be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the wall in the walk in cooler facing the door having a build up of food debris. Person in charge states they will clean it as soon as possible. Discussed how the physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-501.12, C: Cutting Surfaces - On prep line several cutting boards are heavily scored and discolored. PIC will re-surface or replace so that they are smooth, durable, and easily cleanable. Correct By: Correct Prior To Next Routine Inspection