King Of Pita

Basic – Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic – Food not stored at least 6 inches off of the floor

Buckets with Pickles and sauces. nPickles buckets elevated. * corrected on site*

Basic – No Heimlich maneuver/choking sign posted. Emailed poster to manager

Basic – Shelf under prep table with rust that has pitted the surface in kitchen next to 3 compartment sink. Repeat Violation

High Priority – Raw shelled eggs stored over bag with whole onions inside walk in cooler. Operator moved onions and stored correctly Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCooked beef ( 60F cold holding ) under no temperature control for food safety, next to grill under 4 hours ago in cook line awaiting orders. Operator moved to reach in cooler to quick chill. Corrective Action Taken

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products.