Pita Pit

Contact Information

615 E. University Suite A
Ann Arbor, MI 48104

Health Report - 03/26/2015 (0 critical incident(s))

In the rear prep area at the handsink observed the faucet to be loose from the sink. The faucet still delivers water. Correct by repairing the faucet. In the men's bathroom at the handsink observed the flow of hot water from the faucet to be very low. Correct by increasing the flow of water

At both the walk in cooler and walk in freezer observed the light bulbs to not illuminate. Correct by replacing the light bulbs or repairing the circuit

Observed the floors of both the walk in cooler and the walk in freezer with an accumulation food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of debris.

Health Report - 09/12/2014 (0 critical incident(s))

In the rear prep area at the handsink observed the faucet to be loose from the sink. The faucet still delivers water. Correct by repairing the faucet

Observed the soda dispenser nozzles and diffusers with an accumulation of grime. Correct by cleaning more frequently. Pic cleaned and sanitized the nozzles during the inspection. Item corrected

Health Report - 02/26/2014 (0 critical incident(s))

This incident (40986) does not have any more information on it

Health Report - 08/28/2013 (0 critical incident(s))

This incident (23307) does not have any more information on it

This incident (40987) does not have any more information on it

Health Report - 03/15/2013 (1 critical incident(s))

(Critical) At each of the prep top coolers observed the following foods at temperatures exceeding 41 degrees f: 1. Regular humus 2. Red pepper humus 3. Guacamole 4. Tzatziki 5. Sliced provolone cheese 6. Shredded cheddar cheese 7. Shredded pepper cheese 8. Feta cheese the foods all were at least 48 degrees f. Or higher. Items 5-8 were in excess of 50 degrees f. According to the pic the food has been stocked in the prep unit and should be at the proper temperature. The lower reach in portion of each unit was holding food at or below 41 degrees f. Pic discarded the improper temperature items during the inspection. Item corrected.

Health Report - 09/17/2012 (0 critical incident(s))

This incident (40989) does not have any more information on it

This incident (23309) does not have any more information on it

Health Report - 03/19/2012 (0 critical incident(s))

This incident (40990) does not have any more information on it

This incident (23310) does not have any more information on it

Health Report - 09/20/2011 (7 critical incident(s))

(Critical) 2 spray bottles labelled window cleaner with clear liquid and therefore not labeled as to contents. Corrected at time of inspection by changing cleaner to correct item

(Critical) The drain line from ice machine & ice binat the pop dispenser have an air break & are into drain under unit. These items are required to have a physical spearation between the bottom of the drain line & top of drain they drain into. Raise lines to provide air gap.

(Critical) Food containers are being marked with preparation date. However employee in charge did not know 7 day maximum use by date or that pita pit coporate policy is 5 days on most items. Mgr. In charge thought 10 days use by date was policy. Employees must know policies. Date marking system should be changed to an end date system to avoid confusion in discard dates. ,

(Critical) Cans of stainless steel spray is stored next to boxes of single service gloves. Do not store chemicals next to or above food items to prevent crosscontamination. Correct at time of inspection by relocating single use gloves

(Critical) All 3 paper towel dipensers (1 in kitchen & 2 at front service line) are empty. Keep towels stocked for refilling. Use of a paper towel is critical in the overall process of washing hands

(Critical) Several containers of grated cheese and crumbled cheese such as feta cheese/blue cheese were 42 to 45 degrees f. On top layer of cheese. Temp. Toward middle & bottom of container on prep line refrigerator were below 41 degreees f. Cold temps must be below 41 degrees f. To prevent bacterial growth of organisms. The containers of cheese should only be filled about 1/2┬░Full to help maintain proper temps. Of the food items when in prep refrigerator. Corrected at time of insp. By changing out containers with less product

(Critical) Employee did not remember being talked to or forms used when they were hired to go over employee illness & when they cannot work when ill. There are specific illnesses & symptoms that are required to be discussed when a person is hired. I will bring specific info back for reference. ,

Lids from refrigerated prep unit are being stored on floor when taken off of unit. Since those lids go back over food they must be stored in a clean location when not on top of unit

Wiping cloth at grill stored directly on counter. Wiping cloth must be stored in container of sanitizer between uses