Pita Xpress Mediterranean Grill

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Dishwasher (Chlorine 0ppm). Operator called for service. nOperator set up triple sink for sanitizing. Quat 400ppm.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Cookline drawers – raw chicken stored over cooked chicken. Operator began reorganizing during inspection. Corrective Action Taken

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 fish in prep area freezer. All items not commercially packaged. Operator began reorganizing during inspection. Corrective Action Taken

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

Bar – countertop – cut cabbage (72F – Cold Holding); chick peas (52F – Cold Holding). Per operator items have been out for less than an hour. Operator moved items back to reach in to quick chill. Corrective Action Taken

Intermediate – No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked tomato sauce per operator prepared 5 days ago. Operator date marked. Corrected On-Site

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – Spray bottle containing toxic substance not labeled

By dish machine. Operator labeled. Corrected On-Site