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Business Info

Restaurant: PITA HOUSE
Address: 2996 E Broad St, Columbus, OH 43209
Total inspections: 18
Last inspection: Nov 13, 2012

Score
(the higher the better)
98

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Violation descriptions and comments

INSPECTED -APPROVED TO OPERATE RECEIVED CHECK NUMBER 1004 FOR $1628
REINSPECT IN NEXT 15 DAYS

PicsMustang'
gave green sign

Pic oWirer
violations abated from 7/9 but others added

PIC-0WNER
UPDATED GREEN SIGN

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and

PIC-OWNER-UPDATED GREEN SIGN

no water

Pic Khader
updated green Sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) OK
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) the Rice and Soup in in the warmer had not been Reheated to 165 before putting into warmer
the food was Reheated to 165 while here
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) dried Beans were in grey containers and uncovered
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Pic owners Son Tac
updated green sign
gyro meat 136 I chicken 40 tomatoes 38 Soup -150

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) above 13 5 and below 42
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Inspection conducted with Mike Thiel. They are using time in lieu of temperature for their products on the prep cooler until it is working properly. Documents were reviewed before the conclusion of the inspection regarding this. Person in charge - Mo Jalaq. The report was reviewed with the person in charge to make sure that the violations were understood. Should there be any additional questions from the facility please call 645-2147, Ebony Merritt.

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (-)
Note: Person in charge was not able to demonstrate food safety knowledge due to all of the critical violations. The person in charge is not ensuring that temperatures are accurate by monitoring temperatures since there was not a thermometer present and cold holding violations were observed. The person in charge incorrectly stated how to clean and sanitize dishes and utensils.
III. Hand washing, Prevention of Contamination from Hands (-)
Note: Paper towels were not available at any of the hand sinks to allow for effectively washing and drying hands.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: All temperatures were not in compliance. The prep cooler near the front cash register area was holding food above 41 F. Until repaired the facility is to write a time in lieu procedure and to use time in lieu. The proper method for time in lieu was explained to the person in charge. Once the cooler is repaired please make sure that you continue to monitor the temperatures.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (-)

inspection with Ebony Merritt

Person in charge- Mo Jalaq. Reviewed by Mo Jalaq. Inspection conducted with Mike Thiel.

This report was reviewed and signed by the person in charge, Mo Jalaq. Updated green sign.
Reminders of Information Discussed today:
To prevent excessive bacterial growth, reheating for hot holding shall be done rapidly and the time the food takes to reach 165 �°F shall not exceed 2 hours.
To prevent excessive bacterial growth, time/temperature controlled for safety food shall be rapidly cooled from 135 �°F to 70 �°F in 2 hours, and from 135 �°F to 41 �°F or less within a total of 6 hours.

Employee Health
The manager explained the health/illness policy for employees and himself. An employee health
log is not kept.
Temperature Measuring Devices (+)
Temperature measuring devices were readily available in coolers and a stem thermometer was
available for checking temperatures . The person in charge was aware of how to calibrate the
thermometer.
Hand washing
All hand sinks were stocked appropriately. The person in charge explained the importance of
properly washed hands.
Hot/Cold Holding, Time In Lieu of Temperature
All food in the facility was in the proper temperature ranges. The manager was aware of the
temperatures that hold and cold foods are to be held at.
Person In charge/ Demonstration of Knowledge
The person in charge was able to answer questions related to the importance of ensuring that
food is handled safely in the facility. These questions included cooking temperatures, hand
washing, thermometer calibration, and cooling methods.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants