Pita Mediterranean Street Food

Inspector notes: Upon deliveries PIC stated that temperatures are not taken of foods. CA: Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). COS: After discussion, temperatures taken of cold and frozen foods f

Inspector notes: Observed raw chicken thawing in produce sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed proper places to thaw raw animal products. Raw chicken relocated to reach in cooler. PIC states they clean and sanitize produce sink in between each use regardless.

Inspector notes: Observed multiple foods made at least 1 day prior to inspection without date labels. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1

Inspector notes: Observed raw chicken thawing at room temperature. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time need...