Inspection Report

Business Name
Pita Bistro

Business Address
4740 S 48TH ST PHOENIX AZ 85040

Permit Number
FD-38217

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/5/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.14 (A-E) - Priority: Non-Continuous Cooking of Raw Animal Foods. 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.

Addl Notes: Observed two previously used 'trompos' of lamb meat being stored frozen in standing freezer in the back prep area. Per PIC, they use the new trompos to warm and shave off the outside layer of lamb meat which is then finished on the flat-top, and then placed into a steam table to be maintained above 135'F. When the majority of the lamb meat is removed from the trompo, the establishment moves that used trompo to the freezer to cool, to be used for lamb shavings the following day. Trompo that was actively in-use on the manifold had an internal temperature of 53'F via probe thermometer. The exterior of the trompo was 155'F via probe thermometer at time of inspection. PIC was unaware that the internal temperature of the trompo was below proper cooking temperature. PIC stated that the trompos stay cooking on the manifold for about 2 hours prior to being moved to the freezer. Inspector informed PIC that because the trompo was not evenly cooking the lamb meat, the lamb meat in question is partially cooked. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for non-continuous cooking process. Establishment has not been approved by MCESD for non-continuous cooking. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling held frozen or cold; Prior to sale/service cooked to at least temperatures specified for raw animal foods. Lamb meat trompos being stored in the freezer were embargoed at time of inspection. Instructed PIC to cook trompo of lamb meat all the way through and not store any previously used trompos. PIC agreed to stop non-continuous cooking processes at the establishment. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Provided PIC with guidance document on non-continuous cooking and application link should they decide to begin.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Of Note: Observed employee using a clean towel to hold and turn the lamb meat trompo at time of inspection. Instructed employee to discontinue using absorbant towels as a food contact surface.

Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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