Pitta Souvli

Inspector's notes

Observed food debris of the immersion blender blade that was stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling portion baggies of cooked spaghetti noodles measuring 58-65*F when measured with a probe thermometer. PIC stated the pasta was cooked approximately 5 hours prior, rinsed with cool water, portioned and placed into the cooler. Observed approximately 5 bags of pasta tightly stacked in the container with more than 10 inches of cooling food inside. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling in the freezer. Advised PIC to use ice and water to rapidly cool pasta, especially during the warmer months where cold tap water temperatures are elevated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw salmon in ROP packaging stating "keep refrigerated" in the drawer cooler and middle reach in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the can opener and mechanical meat slicer that had been stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC stated the unapproved meat slicer would be removed from the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a non-commercial/non-NSF or equivalent mechanical meat slicer in use. Observed sharp, 90 degree angles, incomplete welds, crevasses and threaded bolts used in the construction which create difficult to clean areas. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Remove unapproved equipment from the establishment prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed thawed ROP fish in drawer under the cooks line. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket at cooks line and sanitizer bucket under the hand sink in the back. Both measured at <150 ppm for quaternary sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC prepared fresh sanitizer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled spray bottle on the side of the chemical storage shelf next to the 3 compartment sink. Person in charge (PIC) stated bottle was filled with degreaser. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Spray bottle labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chemical dishwasher measuring at 0ppm chlorine. Instructed PIC and kitchen staff to use 3-comp sink to wash equipment until the dishwasher is repaired. Discussed the importance of proper sanitizer levels and the proper monitoring of sanitizer levels. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various raw beef, chicken and lamb in the standing refrigerator in the kitchen near the freezer temp between 45-49*F. The ambient temperature of the bottom of the refrigerator was measured to be 46*F. Per PIC and various date labels, the meats were stored in the refrigerator for 1-2 days. Spoke with PIC and had them move any TCS foods that temped below 41*F to a different refrigeration unit, including packaged salmon and shrimp which were in the process of thawing. **Re-inspection required** A reinspection will take place on 12/12/24 to check the status of the refrigerator. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a chemical dishwasher measuring at 0ppm chlorine. Instructed PIC and kitchen staff to use 3-comp sink to wash equipment until the dishwasher is repaired. Discussed the importance of proper sanitizer levels and the proper monitoring of sanitizer levels. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various raw beef, chicken and lamb in the standing refrigerator in the kitchen near the freezer temp between 45-49*F. The ambient temperature of the bottom of the refrigerator was measured to be 46*F. Per PIC and various date labels, the meats were stored in the refrigerator for 1-2 days. Spoke with PIC and had them move any TCS foods that temped below 41*F to a different refrigeration unit, including packaged salmon and shrimp which were in the process of thawing. **Re-inspection required** A reinspection will take place on 12/12/24 to check the status of the refrigerator. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a down standing refrigerator in the kitchen. The internal ambient temperature measured at 46*F. Discussed scheduling a technician to come out and service unit with the owner. 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. **Re-inspection scheduled for 12/12/24**. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed food debris in handwash sink next to soda fountain. Person in charge (PIC) stated the sink was used to rinse a ketchup bottle. 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 a tray of sliced bread being stored on top of the garbage can in the prep area. Bread was in sealed packaging and moved to alternative storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge stated nozzles for iced tea dispensers were cleaned about every 3 days. Surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned at least every 24 hours for iced tea dispensers. Corrective Action: Correct prior to next routine inspection.