Pita Kitchen

Violations (2)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Observed sliced tomatoes (61°F), feta (60°F), humus (58°F), and sliced onions (58°F) stored in a refrigerated preparation table front of house by the cook line. All Time Temperature Control for Safety (TCS) foods which had been in the unit for less than 4 hours were moved to alternative refrigeration. All other TCS foods which had been in the unit overnight were embargoed (see embargo list). The preparation table measured at 47.8°F with the min/max thermometer. Manager will place TCS items in the refrigerated preparation table with ice baths for TCS products. Establishment must not use the preparation table for normal use of TCS products until the unit can maintain temperatures below 41°F without the ice baths. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection.

  Priority

• 43Corrected on site

  In-Use Utensils; Properly Stored

  3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a knife wedged between two preparation tables located front of house on the cook line in-between uses. 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. PIC stated that they will lay the knife flat on the cutting boards for storing in use knifes. All in-use utensils were properly sent to the mechanical warewashing station to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.