Pita Valley

Inspector's notes

Observed consumer available ready to go deserts in the refrigerator by potato chip display with no labels. Corrective Action: Correct prior to next routine inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

Inspector's notes

Observed wiping cloths in sanitizer bucket. No detectible sanitizer measured. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of hummus in the reach in cooler with plastic wrap tightly covering and with temperatures of 70 to 72*F at time of inspection. Per employee, hummus was made less than an hour prior to inspection. All time/temperature-controlled food for safety (TCS) cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash with detergent and rinse food-contact surfaces at three-compartment sink and store as clean without properly sanitizing prior. Person-in-charge (PIC) indicated they sanitize by using a detergent/bleach mixture with a wiping cloth to sanitize food-contact surfaces, and will double-sanitize food-contact surfaces in the three-compartment sink that come in contact with animal fats and proteins. Observed chlorine sanitizer in three-compartment sink test at 25ppm chlorine concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using chlorine sanitizer must be fully submerged and sanitized with a contact time of least 10 seconds. Also discussed the dangers of mixing chemicals with PIC and how the three-compartment sink should be set-up to ensure food-contact surfaces are properly washed, rinsed, and sanitized. PIC added more bleach to three-compartment sink and sanitizer tested at 50ppm chlorine concentration. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 50*F in the front refrigerated display cabinet: falafel mix, flan, yogurt drinks, and rice pudding. Ambient air temperature of unit was at a minimum of 42.6*F, via min/max thermometer. Observed condenser with a layer of ice and right side of door come open when left side was opened then closed. Person-in-charge (PIC) stated falafel mix, flan, and yogurt drinks had been in unit for approximately 3.5 hours, while rice pudding had been in unit overnight. PIC discarded rice pudding and relocated all other TCS items to alternative functioning refrigeration 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed with PIC defrosting unit and having unit inspected/repaired to ensure it is properly functioning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks stored on top of refrigerators, on the edge of prep tables, and above food contact surfaces. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Discussed creating a designated area for employee foods and person belongings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knives, bone saw, and grinder with food debris caked on them. Person in charge indicated these items had not been used today; person in charge indicated they had been used yesterday, and they were planning on cleaning them before using them today. All food-contact surfaces must be cleaned to sight and touch. Person in charge had items that could be moved to the warewashing area moved there to be cleaned and had employees start breaking down items that needed to be washed, rinsed, and sanitized in place. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 50*F in the top and bottom portion of the refrigerated display cabinet: akawi cheese, sliced cheddar cheese, domas, raw meat kabobs, raw lamb shanks, and raw beef steaks. Person in charge indicated they verified that the ambient temperature of the top portion of the unit (where the of the domas, raw meat kabobs, raw lamb shanks, and raw beef steaks are stored) to be 41*F and below using ambient air thermometer when they arrived but they have been opening and closing the unit since they arrived; the measured ambient temperature of the top portion of the unit was 31.6*F. The bottom portion of the unit (where the sliced cheddar cheese and akawi cheese were stored) had a measured ambient temperature of 47.6*F; person in charge indicated they did not verify the ambient air temperature of this section of the unit and they did not take internal temperatures of either section. 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 stored in the bottom portion of the unit improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping bucket with chlorine sanitizer with an observed chlorine concentration of 200 ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 50*F in the top and bottom portion of the refrigerated display cabinet: akawi cheese, sliced cheddar cheese, domas, raw meat kabobs, raw lamb shanks, and raw beef steaks. Person in charge indicated they verified that the ambient temperature of the top portion of the unit (where the of the domas, raw meat kabobs, raw lamb shanks, and raw beef steaks are stored) to be 41*F and below using ambient air thermometer when they arrived but they have been opening and closing the unit since they arrived; the measured ambient temperature of the top portion of the unit was 31.6*F. The bottom portion of the unit (where the sliced cheddar cheese and akawi cheese were stored) had a measured ambient temperature of 47.6*F; person in charge indicated they did not verify the ambient air temperature of this section of the unit and they did not take internal temperatures of either section. Person in charge indicated they would no longer keep TCS food in the bottom portion of the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge was unable to provide probing thermometer at time of inspection when discussing final cooking temperatures of chicken being served from shawarma spit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Person in charge had someone bring in a probing thermometer by end of inspection. Corrective Action: Corrected at time of inspection.

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.>>>Observed raw, marinated chicken in a plastic container stored directly above pans cooked chicken, cooked beef, and a plastic container of boiled beef in the reach in refrigerator. The person in charge indicated that the cooked chicken and cooked beef were leftovers meant to hold the establishment over until the set of cooked chicken and beef were prepared and voluntarily discarded them. The boiled beef was moved so it was stored above the raw, marinated chicken. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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.>>>Observed cooked rice pudding stored in the refrigerated dessert display case with internal temperatures of 48*F. The person in charge indicated they had been in the unit since 05/21 and he has not checked internal temperatures today. The measured ambient temperature of the unit was 45.6*F using a min/max thermometer. The person in charge willingly discarded of the rice pudding. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed ready to eat (RTE) time/temperature controlled for safety (TCS) sheep's milk cheese, ricotta cheese, and boiled beef with no label indicating when they were opened or prepared. The person in charge indicated they were opened or prepared 05/21 and they were labelled at time of inspection. Discussed with person in charge labelling all ready to eat foods with their prepared date, opened date, and/or open and thawed date within 24 hrs. Person in charge indicated he would train staff to label any RTE TCS foods within 24 hrs. if they intend to hold them past 24 hrs. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cooked rice pudding stored in the refrigerated dessert display case with internal temperatures of 48*F. The person in charge indicated they had been in the unit since 05/21 and he has not checked internal temperatures today. The measured ambient temperature of the unit was 45.6*F using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Correct prior to re-inspection 05/31/24. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>Person in charge was unable to provide a working probing thermometer at time of inspection. Person in charge was informed the presence and accessibility of a probing food temperature measuring device is critical to the effective monitoring of food temperatures. Food temperature measuring devices allow the establishment to monitor cold holding, cooling, reheating, and hot holding; this informed is crucial for determining the safety of time/temperature controlled for safety foods. Re-Inspection 05/31/24. Correct By: Correct Prior To Reinspection

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 raw whole shelled eggs stored directly above shredded lettuce mix in the reach in refrigerator in the kitchen; also observed raw ground beef stored directly above a cooked rice and meat dish in another reach in refrigerator. All of the raw animal foods were moved so they were stored below/next to the ready to eat foods. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. 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.>>>Observed fattoush with cut tomatoes and dolmas with internal temperatures between 46*F - 50*F. Person in charge indicated that theses foods had been in the unit for less than 4 hours and placed them in one of the reach in refrigerator's to cool back down to 41*F and below. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. Person in charge indicated they had just replaced several components of the unit and that they believed the unit had been left open for too long before the inspection. Discussed with person in charge storing less food in the unit and to store foods in shallower containers. By the end of the inspection the unit returned to a measured internal temperature of 39.2*F. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 fattoush with cut tomatoes and dolmas with internal temperatures between 46*F - 50*F. Person in charge indicated that theses foods had been in the unit for less than 4 hours and placed them in one of the reach in refrigerator's to cool back down to 41*F and below. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. Person in charge indicated they had just replaced several components of the unit and that they believed the unit had been left open for too long before the inspection. Discussed with person in charge storing less food in the unit and to store foods in shallower containers. By the end of the inspection the unit returned to a measured internal temperature of 39.2*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed spic and span disinfectant stored directly above an open bag of pistachios. Person in charge moved the spic and span to under the 3-compartment sink. Person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Correct By: Corrected At Time Of Inspection