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Pita Heaven

Permit ID: FD-19028

Permit Type: E & D

2580 W Chandler Blvd Suite 3 Chandler 85224


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
Not Participating
4
Violation Description
Violation Comments
Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed employee drinks stored on work table near deli slicer as well as glasses and keychain on base of deli slicer. Person in charge removed items to lockers at the time of inspection. Employee food, drink and other personal belongings should be stored below or away from food, food contact surfaces, clean equiopment, utensils and single-service items to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed employee wash and rinse dishes before setting on drainboard to dry with no final sanitizer soak. Inspector inquired about sanitizer step, and if dishwashing was complete. Per employee, they were done with dishwashing and were moving on to another task. Person in charge filled sanitizer compartment with sanitizer and had employee submerge dishes in sanitizer for appropriate time before air drying. All food contact surfaces must go through a 3 step wash, rinse and sanitize process with proper concentration sanitizer to ensure proper cleaning and sanitizing.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
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 shredded lettuce (53 *F), feta cheese (45 *F), diced tomatoes (48 *F) and hummus (45-48 *F) inside top of prep table at the time of inspection. Person in charge moved items to walk-in cooler to cool. Ambient temperature around the prep table was between 80-96 *F. Please maintain TCS foods at or below 41 *F at all times to prevent bacterial growth. Lids were observed open for some time during inspection between customers. Discussed the importance of maintaining the lids closed between customers to prevent food sitting in the danger zone. Ice sheets were recommended during high volume periods to help maintain temperatures when the lids are open.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling-----Observed bottle of Tylenol stored on shelf above deli slicer. Person in charge relocated to medicine storage locker at the time of inspection. Medicines must be stored below or away from food, food contact surfaces, equipment, utensils and single service items to prevent contamination.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Observed fly paper inside kitchen above food prep and food transport areas. Person in charge removed at the time of inspection and will consult with pest control specialist regarding the installation of an enclosed fly light to control for flying insects as needed. Fly paper is not an approved trapping methods because flying insects are not guaranteed to stick to the paper and could fall into or onto food, food contact surfaces, clean equipment, utensils and single service items.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-----Observed steak spit beings stored on sheet pan on the floor of the walk-in cooler. Person in charge moved to shelf at the time of inspection. All food must be stored at least 6 inches above the ground to prevent contamination from the premises.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe-----Observed steak spit wrapped in a plastic to-go bag at the time of inspection. Person in charge removed and wrapped in plastic wrap. To-go bags should not be used in direct contact with food because they are made from materials that may not be food safe. Please use food grade bags, or food safe overwraps to protect foods.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. Inspection review notice provided at the time of inspection. Report emailed. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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