ARE PITAS
2734 UNIVERSITY SQ DR
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 8/30/2024
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front service table. Employee drink on back kitchen prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on food storage rack. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets on front reach in cooler in disrepair. Gaskets on reach in cooler near back kitchen door.
- 08B-38-4:Basic - Food stored on floor. Canola oil stored on floor, discussed with operator.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler near front kitchen area soiled. Gaskets on reach in cooler near back door of kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat tomatoes. Discussed with operator.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over juice. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (127F - Hot Holding) Beginhot holding at 1:00 Operator reheated to 178F first temperature at 3:55 second temperature at 4:00Corrected On-Site Corrected On-Site
- 11-27-4: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. Provided operator with education packet containing cleanup procedures. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener near back kitchen hand sink soiled. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide test strips for chlorine sanitizer at time of inspection.
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator unable to provide sanitizer at time of inspection. Operator went and got approved bleach at time of inspection. Corrected On-Site Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at front hand washing sink.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Discussed with operator on obtaining original certificate for all employees.
Food safety inspection conducted on 8/30/2024 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in storage. Ice bucket not inverted above ice machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee bag on chest freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine on shelf in dry storage.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 59 F on counter, operator placed in walk in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.
Food safety inspection conducted on 4/2/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 10/23/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Gave operator choking poster. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket's inside reach in cooler on front line are soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on front line. Employee removed drink and properly stored it. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored inside walk in cooler in non-food grade containers.
- 11-27-4: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. Gave operator physical copy of body fluids clean up sign. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has a dirty dish stored inside it. Employee removed dirty dish and placed at dishwasher. Corrected On-Site
Food safety inspection conducted on 10/23/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).