Eata Pita

Contact Information

402 S Main St
Ann Arbor, MI 48104

Health Report - 04/09/2015 (8 critical incident(s))

(Critical) Observed staff, person in charge lacking knowledge in all areas of food safety. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of food borne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this code. The person in charge shall demonstrate this knowledge upon inspection. To correct put employees through serve safe food handlers course.

(Critical) Observed sanitizing step performed after washing dishes. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (a) hot water manual operations by immersion for at least 30 seconds and as specified under # 4-501. 111; (p) (b) hot water mechanical operations by being cycled through equipment that is set up as specified under ## 4-501. 15, 4-501. 112, and 4-501. 113 and achieving a utensils surface temperature of 71�c (160�f) as measured by an irreversible registering temperature indicator; (p) or (c) chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under # 4-501. 114. Contact times shall be consistent with those on epa-registered label use instructions by providing: (1) except as specified under subparagraph (c)(2) of this section, a contact time of at least 10 seconds for a chlorine solution specified under # 4-501. 114(a), (p) (2) a contact time of at least 7 seconds for a chlorine solution of 50 mg/l that has a ph of 10 or less and a temperature of at least 38�c (100�f) or a ph of 8 or less and a temperature of at least 24�c (75�f), (p) (3) a contact time of at least 30 seconds for other chemical sanitizing solutions, (p) or (4) a contact time used in relationship with a combination of temperature, concentration, and ph that, when evaluated for efficacy, yields sanitization as defined in subparagraph 1-201. 10(b). (p) to correct train staff on how to wash dishes and set up the sanitizer sink

(Critical) Observed an unlabeled chemical spray bottle in chemical storage. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (pf) to correct provide label with the common name of the chemical. Corrected: person in charge wrote the name of the chemical on the bottle

(Critical) Observed food being stored in plastic bags and nonfood grade large containers. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct provide food grade containers for the all the noted food

(Critical) Observed the following holding above 41f or 3 hours: 1. Facility made humus 52f. 2. Facility made garlic sauce 47f. 3. Cut tomato x2 46f. 4. Raw chicken 47f. 5. Raw beef 48f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct move all the noted food to the other cooler to rapidly cool it to 41f or below. Corrected: person in charge moved the noted food to the other cooler to rapidly cool it to 41f or below.

(Critical) Observed the following potential cross contamination throughout every cooler in the facility: 1. Raw chicken stored above raw beef. 2. Raw beef stored with ready to eat foods. 3. Raw lamb stored with and above ready to eat foods. 4. Raw beef stored with ready to eat foods. 5. Raw beef stored with raw chicken. 6. Raw chicken and raw beef stored with ready to eat foods. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) to correct re-organize all coolers and store raw products down and away from all ready to eat foods and store by final cook off temperatures. Corrected: person in charge reorganized all coolers and all raw products were stored correctly.

(Critical) Observed employees not washing hands between putting on or changing gloves. Note: facility was without soap upon inspection. Food employees shall clean their hands and exposed portions of their arms as specified under # 2-301. 12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (p) and: (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (p) (b) after using the toilet room; (p) (c) after caring for or handling service animals or aquatic animals as specified in # 2-403. 11(b); (p). (d) except as specified in # 2-401. 11(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (p) (e) after handling soiled equipment or utensils; (p) (f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (p) (g) when switching between working with raw food and working with ready-to-eat food; (p) (h) before donning gloves for working with food; (p) and (i) after engaging in other activities that contaminate the hands. (p) to correct wash hands before putting on gloves. Corrected: person in charge had employees wash hands and then put on gloves

(Critical) Observed no hand soap available at the time of inspection. Each hand washing sink or group of 2 adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (pf) to correct provide hand soap for use in the facility. Corrected: person in charge went and purchased hand soap

Observed employees working with exposed food without hats. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. (b) this section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food;clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. To correct provide hats. Corrected: person in charge provided hats

Observed the top loading reach-in cooler not working with food holding between 46-52f. Equipment shall be maintained in a state of repair and condition to correct have the noted cooler repaired to hold cold food at 41f or below

Health Report - 10/21/2014 (3 critical incident(s))

(Critical) Observed the following cross contamination: 1. Raw ground beef stored with and above ready to eat foods. 2. Raw chicken stored with and above ready to eat foods. 3. Raw whole beef steak stored with and above ready to eat foods. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) (c) frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. To correct: store raw foods down and away from ready to eat foods and store raw products by final cook off temperature. Corrected: person in charge moved the noted food down and away from all ready to eat foods and stored be final cook off temperature

(Critical) Observed no metal stem thermometer scaled 0-220 available for use in the facility. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets to correct provide a metal stem thermometer scaled 0-220 or a digital thermometer. ,

(Critical) Observed the following food not holding at 41f or below due coolers not properly functioning. 1. Cut tomato's 48f. 2. Facility made thousand island 47f. 3. Raw beef 47f. 4. Facility made garlic sauce 47f. 5. Cooked rice 47f. 6. Cut lettuce 48f. 7. Open can of tomato paste 48f. 8. Humus 48f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage

Observed the following: 1. Walk-in cooler not holding cold food at 41f or below in certain areas that are not receiving air flow. Note: other areas of the cooler were noted at 35f. 2. Top loading reach-in cooler not holding cold food at 41f or below. Equipment shall be maintained in a state of repair and good condition. To correct repair the walk-in cooler to allow for proper air flow throughout the cooler and repair the top loading cooler to hold cold food at 41f or below.

Observed food being stored in open metal cans and non-food grade containers. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct provide food grade containers for food storage