Pita Paradise

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Both restrooms

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Multiple perforated acoustic tiles in kitchen Repeat Violation

Basic – Clean linens stored on floor

In office

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

2 reach in coolers on cook line. n1 stand up glass door reach in cooler

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

White fish fully thawed in sealed packaging bearing thawing requirements

Basic – Drain cover(s) missing

Center of floor in dish area Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On shelf over hot wells

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

Cook Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Multiple cracked floor tiles in kitchen Repeat Violation

Basic – Food stored on floor

In walk in cooler buckets of multiple food items stored on the floor

Near employee restroom. Jugs of cooking oil stored on the floor Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knives stored in gap between cutting board and hot well

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging on front of equipment. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

At hand wash sink in corner behind front counter/bar Repeat Violation

Basic – Reach-in cooler shelves with rust that has pitted the surface.

Exit door locked. For reporting purposes only

Rear exit near restrooms is locked. 3 tables seated with customers during inspection

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Cook was handling dirty dishes in dish area then went to cook line and began handling utensils

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken stored over raw beef in reach in cooler with blue doors. Corrected On-Site Repeat Violation

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. nWhite fish fully thawed in sealed packaging bearing thawing requirements

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nIn flip tops and lower holding areas of both reach in coolers on cook line. cut tomatoes (47F – Cold Holding); tzatziki (47F – Cold Holding); cut lettuce (50F – Cold Holding); goat cheese (48F – Cold Holding); feta (48F – Cold Holding); raw fish (49F – Cold Holding); butter (49F – Cold Holding); half and half (49F – Cold Holding).nIn glass door standing reach in cooler cooked chicken (57F – Cold Holding); cooked beef (56F – Cold Holding)n Operator stated that all food items were in units overnight.

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

In flip tops and lower holding areas of both reach in coolers on cook line. cut tomatoes (47F – Cold Holding); tzatziki (47F – Cold Holding); cut lettuce (50F – Cold Holding); goat cheese (48F – Cold Holding); feta (48F – Cold Holding); raw fish (49F – Cold Holding); butter (49F – Cold Holding); half and half (49F – Cold Holding).nIn glass door standing reach in cooler cooked chicken (57F – Cold Holding); cooked beef (56F – Cold Holding)n Operator stated that all food items were in units overnight. SEE STOP SALE Warning

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

Sink near dish area

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink near dish area is being used as dump sink. Straws in well

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Both sinks in kitchen Corrected On-Site

Intermediate – No soap provided at handwash sink

Both sinks in kitchen Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle not labeled idntifying liquid contents

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

In men's restroom

Observed electrical wiring in disrepair. For reporting purposes only

Panel cover removed