Inspection Report

Business Name
Princess Pita
Business Address
1158 W WASHINGTON ST TEMPE AZ 85281
Permit Number
FD-23-00595
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/29/2024
Grade
Not Participating
Priority Violation
3
Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco

Observed employee drink and food stored on shelf next to/behind prep table. PIC moved items at time of inspection. Also observed employee food items in left reach in fridge in kitchen that were unlabeled and open. Employee foods/drinks must be stored in a way to prevent contamination of customer intended food, food contact surfaces, and equipment.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

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 box of raw, unpasteurized in shell eggs being stored over containers of pickles and vegetables in left reach in in kitchen. PIC stated it was personal food. Had PIC move eggs to lowest shelf. Raw animal proteins must be stored according to minimum cooking temperature to prevent cross contamination and prevent spread of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.

Observed employee pull cooked chicken off grill top and place in container intended for customer order. Observed chicken to reach 147-158*F. Had employee place chicken back on grill top. Observed finished chicken at 175*F. Poultry must be cooked to a minimum of 165*F for 15seconds to prevent spread of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 single service containers of Tzatziki (containing yogurt) in middle prep fridge at 45-60*F. PIC stated containers were made the night prior and had been in unit since. Unit was observed at 41-42*F. PIC discarded Tzatziki. Observed portioned cheesecakes in front pastry fridge to be at 46-54*F. Unit observed at 54*F. PIC stated items were stocked approximately 2 hours prior. Also observed raw steak and raw chicken in under stove drawer unit at 46-47*F. Unit observed at 46-47*F. PIC stated items had been in unit for 2 hours. PIC moved raw steak, raw chicken, and cheesecakes to reach in units. TCS items must be at or below 41*F to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers

Observed two unlabeled, opaque white spray bottles with an unknown liquid in chemical cart back of house. PIC stated bottles were filled with a bleach water solution. Had PIC label bottles at time of inspection. Working bottles of chemical and potentially toxic materials must be labeled with common name to prevent misuse and contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

Observed multiple metal scoops being stored in a standing liquid at 80-85*F. PIC stated liquid was water. Had PIC empty water and store utensils dry. Utensils must be kept in water at or above 135*F, in running water, or dry to prevent growth of pathogens. Recommend obtaining small crock pot or other unit to maintain water at or above 135*F.

Correct By: Corrected At Time Of Inspection

Comments/Details

Of note: Cold holding drawer unit stove and pastry fridge front of house were not observed working in a capacity to maintain TCS foods at or below 41*F. Establishment has adequate other cold holding for scope of business. PIC agrees not to use units for TCS items until observed at or below 41*F.

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspection conducted with RS 1197.



Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 10,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: Complete- MM 1/30/24,Signer: Jasmine Johnson-Scott

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.