Pita Mediterranean Street Food

Observed a black mold-like debris on the interior chute on the ice machine in the lobby. The unit must be cleaned before customers can start using it. It must be cleaned to sight and touch. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-.

Observed unauthorized personnel in the storage area of the food service establishment. There was an underage child observed in the kitchen once the person in charge returned to the establishment. The initial person in charge advised that she could not provide any paperwork and she was no longer in charger. She advised that I have to speak with the CFSM that arrived 30 minutes after the inspection began. CFSM was advised that unauthorized personnel was not allowed in the food preparation or storage areas. Initial person in charge also advised that she changed the label after preparing a new batch of rice. The label was date 2/11/2026. There was also open sauces that were labeled 09/01/25. PIC advised that the labeled were stuck on the pan and could not be removed. PIC advised to use a new pan with the proper label. 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (a)Operations Not Conducted in Private Home. Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;.

Observed prepped rice in the walk in cooler, sauces and desserts(Bakiava and Bakiava cheesecake) on the front end without a preparation or expiration date. All items have a shelf life of 7 days. Advised PIC to discard expired rice and sauces and place dates on all desserts. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original contai.

Observed an open water bottle stored with and above single service articles in the storage area. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed employees handling and preparing food items without beard restraints. Advised PIC to make sure all employees are wearing proper beard restraints to properly secure hair from contaminating food items. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to 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 utensils and linens and unwrapped single-service and single-use articles.

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed improper vertical separation of raw animal foods and ready-to-eat foods. (On the same shelf: 2 pans of raw chicken by diced tomatoes and a pan of raw steak by raw chicken; Below the raw animal products were boxes and containers of sauces). Advised PIC and employee on how to properly store food items to avoid contamination.

Observed raw salmon and raw chicken thawing in the meat prep sink in a pool of water. Advised PIC on different ways to thaw food items. The water was turned on to continue to thaw the food separately to not cause contamination (COS). 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-e.

Observed a box of fries stored on the floor in the walk in freezer. All food items should be stored 6 inches or higher off the floor (COS). 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed the can opener blade with rust build-up. The blade must be replaced. A copy of the invoice showing that a replacement has been ordered must be emailed to sabrina.young@dph.ga.gov by 9/5/25.

Observed employees handling and preparing food items without hair restraints. Advised PIC to make sure all employees are wearing hair restraints to properly secure hair from contaminating food items. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to 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 utensils and linens and unwrapped single-service and single-use articles.

Observed wiping cloth bucket at 0 PPM quaternary ammonium solution. PIC remade the bucket to 200 PPM quaternary ammonium (COS). 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed a bottle of oven cleaner stored with flour and packaged goldfish. All chemicals should be stored in a designated area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P.

Observed ice hanging from the blowers (vents) in the walk in freezer and an excessive amount of water frozen on the floor. Observed the reach in cooler on the hot line with water nesting on the bottom floor. Please have someone to check the walk in cooler and reach in cooler to repair the units. The units must be maintained in good repair. Please send a copy of the service report to sabrina.young@dph.ga.gov by 4/1/25.

Observed a black mold-like debris on the interior chute on the ice machine in the lobby. The unit must be cleaned before customers can start using it. It must be cleaned to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed prepped rice in the walk in cooler and desserts (Bakiava and Bakiava cheesecake) on the front end without a preparation or expiration date. All items have a shelf life of 7 days. Advised PIC to place dates on all items.

Observed a chemical bottle stored on the chemical shelf without a common name to identify the chemical. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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.

Observed an employee on the hot line preparing food without a hair restraint. Advised employee to place a hair restraint over hair to properly secure it from contaminating food. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed the food service permit expired. A total of $250.00 is due to the Health Department by Tuesday, April 1.

Observed the floors in the walk in freezer with an excessive amount of ice and also old food debris. The floors must be properly cleaned.

Observed a purse stored on boxes of wrapped single service forks. All employees items should be stored in a designated area.

Observed a black mold-like debris on the interior chute on the ice machine in the lobby. Observed a build-up of black debris on the flat bread grill on the hot line. Please clean regularly.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health.

Observed two clear plastic bowls and one plastic red cup stored in seasonings and sugar. These cannot be used to scoop the food items.

Observed the floors in the walk in freezer with a build-up of ice.

Observed the ventilation hood system with a brown build-up. The next cleaning is scheduled for October, but in house will be required.

Observed no CFSM document/person at the facility. Someone will need to register and pass the exam ASAP.

Observed the quat test strips wet and not in the proper shape to test the solution. Also no chlorine test strips for the dishwasher. Test strips should be accessible.

Observed several bulk containers with no name to properly identify.

Observed the inspection report not posted for the public's view.

Observed the food permit not posted in the facility.

Observed several boxes of single-service food items stored on the floor by the walk in freezer. Items should be stored 6 inches or higher.