Health Report #106585

Establishment Name: Pita Kabob Grill
Report Date: 02/14/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention, Air Gap Air gap between supply line and flood rim of 3 compartment sink spray rinse arm Less than twice the diameter of supply line Observed spray arm at 3 compt sink in basement laying in bottom of middle compt (no air gap). To correct, please repair or replace spray arm so it as at least 2 inches above 3 compt sink level. I will check this item at follow up inspection. Correct within 10 days
Critical Characteristics Food-contact surface(s) and utensils prep area blender Allow migration of deleterious substances Observed smoothie blender in prep area cracked in poor repair. Crack is sealed with unknown glue type adhesive both on the inside (on the food contact portion) and outside of blender cup container. All food contact surfaces must be constructed of food grade materials and cannot allow the migration of harmful substances into food products. To correct, please discard damaged blender and replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed smoothie blender in prep area cracked in poor repair. Crack is sealed with unknown glue type adhesive both on the inside (on the food contact portion) and outside of blender cup container. All food contact surfaces must be constructed of food grade materials and cannot allow the migration of harmful substances into food products. To correct, please discard damaged blender and replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 3/7/11: cracked smoothie blender cup has been discarded and replaced with a new cup. Critical corrected
Critical Cooling Cooked food(s) cooled prep area refrigerator From 135 degrees f to 70 degrees F for more than 2 hours Observed pan of rte rice stored on top of unheated grill in cooking area with an internal food temp of 85f. Pic stated that rice was made over 2 hours ago. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Must use shallow pans, ice baths and/or ice wands before placing foods into wic. Cannot cool foods at room temperature. Pic temporarily corrected by discarding rice. I will check this item at follow up inspection. Please note: this violation has been cited at 3 consecutive routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a copy of completed risk control plan to conference. , observed pan of rte rice stored on top of unheated grill in cooking area with an internal food temp of 85f. Pic stated that rice was made over 2 hours ago. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Must use shallow pans, ice baths and/or ice wands before placing foods into wic. Cannot cool foods at room temperature. Pic temporarily corrected by discarding rice. I will check this item at follow up inspection. Please note: this violation has been cited at 3 consecutive routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a copy of completed risk control plan to conference. Follow up site visit 3/7/11: observed no cooling violations at time of follow up inspection. Observed pan of lentil soup (that was made yesterday) in basement upright cooler with an internal food temp of 40f. Also observed 2 pans of cooked chicken and beef (made yesterday) in upstairs upright cooler with an internal food temp of 39-40f. Pic has been completing monitoring charts and all staff have been retrained in proper cooling procedures. Critical corrected
Critical Characteristics Food-contact surface(s) and utensils prep area blender Allow migration of deleterious substances Observed smoothie blender in prep area cracked in poor repair. Crack is sealed with unknown glue type adhesive both on the inside (on the food contact portion) and outside of blender cup container. All food contact surfaces must be constructed of food grade materials and cannot allow the migration of harmful substances into food products. To correct, please discard damaged blender and replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days
Critical Hot and cold holding Cold food item(s) prep area prep unit(s) Stored above 41 degrees F Observed box of cooked meat pies stored on top of microwave oven in prep area with an internal food temp of 78f. Pic stated that meat pies were delivered hot to restaurant 1-2 hours and they forgot to place meat pies in freezer after delivery. All phf must either be held hot above 135f or cold held at 41f or below at all times. Cannot store phf at room temp. Pic corrected by discarding meat pies at time of inspection. Critical corrected
Critical Backflow Prevention, Air Gap Air gap between supply line and flood rim of 3 compartment sink spray rinse arm Less than twice the diameter of supply line Observed spray arm at 3 compt sink in basement laying in bottom of middle compt (no air gap). To correct, please repair or replace spray arm so it as at least 2 inches above 3 compt sink level. I will check this item at follow up inspection. Correct within 10 days. , observed spray arm at 3 compt sink in basement laying in bottom of middle compt (no air gap). To correct, please repair or replace spray arm so it as at least 2 inches above 3 compt sink level. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 3/7/11: spray arm at 3 compt sink in basement has been replaced and now has proper air gap above flood rim of sink. Critical corrected
Critical Cooling Cooked food(s) cooled prep area refrigerator From 135 degrees f to 70 degrees F for more than 2 hours Observed pan of rte rice stored on top of unheated grill in cooking area with an internal food temp of 85f. Pic stated that rice was made over 2 hours ago. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Must use shallow pans, ice baths and/or ice wands before placing foods into wic. Cannot cool foods at room temperature. Pic temporarily corrected by discarding rice. I will check this item at follow up inspection. Please note: this violation has been cited at 3 consecutive routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a copy of completed risk control plan to conference.
Normal Clean, Vent. Sys., Prev. Disch Ventilation system cooking/preparation area ventilation hood Not clean Observed ventilation filters in hood in cooking area with an accumulation of grease and debris. Need to clean now and on a more frequent schedule
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels prep area handsink Not provided Observed no paper towels at handsink in basement (near 3 compt sink). All handsink must be supplied with soap and paper towels at all times for proper employee handwashing
Normal In-Use Utensils/Between-Storag Dispensing utensil(s) prep area storage area Improperly stored Observed scoops in several spice containers in basement and falafel mold and spoon in falafel filling in upstairs ric with handles laying in food products. All scoop handles and food equipment must be stored with handle extended up and out of food product to prevent possible contamination (from employee hands)
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor(s) Greasy Observed floors under cooking equipment in prep area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Normal Using a Handwashing Sink Handwashing sink(s) prep area handsink Not easily accessible Items stored In Observed several dirty pans in handsink in upstairs prep area. Also observed cleaning supplies in handsink near front counter. All handsinks must be fully accessible for employee handwashing at all times. Do not store items in or on any handsink at anytime
Normal Cooling methods Food item(s) cooled walk in cooler shelf Improperly In large container Observed 2 large pans of hot lentil soup cooling on shelf in wic with an internal food temp of 165-175f. Staff indicated that this is normal cooling procedure for cooling soups. Pic stated that proper cooling procedure is to leave soups on counter for "sometime" then place into wic. Both of these cooling methods are incorrect. Need to utilize shallow pans, ice baths/ice wands before placing phf into wic. The wic is designed to hold cold temps, not rapidly cool foods. Discussed proper cooling methods with all staff. Temporarily corrected by placing foods into ice bath at time of inspection. Will discuss this more at administrative conference