Feb 19, 2014 (Follow-up)

Feb 11, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Clogged drain(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Drain must be at least 6 inches in diameter from the floof rim and provide a drain cover. Seal base of wall near Garbage Disposal.Repair/Replace overhead ceiling where needed.(45 Days)

Sep 26, 2013 (Routine)

• Single-use/single-service articles: properly stored & used
  SINGLE USE FOOD CONTAINER EXPOSED ON SHELF. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)

Feb 16, 2012 (Routine)

• Correct response to questions
  Owner owns The Pita Pit and the Gallery Market but does not have a designated certified food protection manager located in the Pita Pit. Owner and staff of Pita Pit demonstrated knowledge through questions asked during the inspection. Discussed selecting a person to be in charge and registering in a food safety course and showing proof of enrollment in 5 calendar days of this inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Employee Health Policy Forms issued and discussed during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed hot water faucet turned off on the kitchen handsink at call preventing proper handwashing from occurring. Observed lack of proper handwashing and improper handwashing conducted during glove changes by food prep employees. Employees not adhering to the 20 second time rule, employees only rinsing hands before donning gloves. Hot water restored at the handsink and proper handwashing discussed and conducted during the inspection. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces observed such as;interior of the food steamer,can opener blade,meat slicer. Corrective action conducted during the inspection. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s), located on the sandwich reach-in refrigeration unit on the front service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Observed container of an unknown substance stored under the prep table without the manufacturer's label. Unknown product discarded during the inspection. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Observed improper storage of chemicals, chemicals stored on a shelf under the kitchen food prep table. Designated storage area provided for chemicals during the inspection. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Observed food boxes stored on the floor of the walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed service line cutting board with deep crevices and dirt present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed unclean fanguard covers located in the walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed hot water temperature located at handsinks maintained below 110F at call. Temperatures maintained between 104F(front service line) and 105F(kitchen handsink). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed mop stored in stagnate water in the mop bucket located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed wall coving located underneath the three compartment sink in poor repair and missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean walk-in refrigeration unit floor and kitchen floors under and behind equipment. Unclean floor drains and pipes. Mold and slime build-up present in the kitchen mopsink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)