Inspection Report

Business Name
Pita Valley

Business Address
1835 E UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD-77669

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/9/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed knives, bone saw, and grinder with food debris caked on them. Person in charge indicated these items had not been used today; person in charge indicated they had been used yesterday, and they were planning on cleaning them before using them today. All food-contact surfaces must be cleaned to sight and touch. Person in charge had items that could be moved to the warewashing area moved there to be cleaned and had employees start breaking down items that needed to be washed, rinsed, and sanitized in place. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 50*F in the top and bottom portion of the refrigerated display cabinet: akawi cheese, sliced cheddar cheese, domas, raw meat kabobs, raw lamb shanks, and raw beef steaks. Person in charge indicated they verified that the ambient temperature of the top portion of the unit (where the of the domas, raw meat kabobs, raw lamb shanks, and raw beef steaks are stored) to be 41*F and below using ambient air thermometer when they arrived but they have been opening and closing the unit since they arrived; the measured ambient temperature of the top portion of the unit was 31.6*F. The bottom portion of the unit (where the sliced cheddar cheese and akawi cheese were stored) had a measured ambient temperature of 47.6*F; person in charge indicated they did not verify the ambient air temperature of this section of the unit and they did not take internal temperatures of either section. 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. All TCS foods stored in the bottom portion of the unit improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed wiping bucket with chlorine sanitizer with an observed chlorine concentration of 200 ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 50*F in the top and bottom portion of the refrigerated display cabinet: akawi cheese, sliced cheddar cheese, domas, raw meat kabobs, raw lamb shanks, and raw beef steaks. Person in charge indicated they verified that the ambient temperature of the top portion of the unit (where the of the domas, raw meat kabobs, raw lamb shanks, and raw beef steaks are stored) to be 41*F and below using ambient air thermometer when they arrived but they have been opening and closing the unit since they arrived; the measured ambient temperature of the top portion of the unit was 31.6*F. The bottom portion of the unit (where the sliced cheddar cheese and akawi cheese were stored) had a measured ambient temperature of 47.6*F; person in charge indicated they did not verify the ambient air temperature of this section of the unit and they did not take internal temperatures of either section. Person in charge indicated they would no longer keep TCS food in the bottom portion of the unit. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Person in charge was unable to provide probing thermometer at time of inspection when discussing final cooking temperatures of chicken being served from shawarma spit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Person in charge had someone bring in a probing thermometer by end of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.

"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.