Pita Basket Cafe

Dirty cleaning cloths were on the counters., , Store cleaning cloths in sanitizer in between uses.

Chlorine in the sanitizer bucket was measured at 500ppm., , Use 100 ppm Chlorine (1/2 teaspoon bleach per L of Water).

1) Salad cooler:, - falafel mixture in the insert was measured at 12.1 degrees C. , -Cube potatoes were measured at 10.7 degrees C. , -garlic sauce inside the cooler was measured at 11.0 degrees C., -Pre-portioned garlic sauce was measured at 16.5 degrees C., , Discarded all perishable foods in the cooler. , , 2) Garlic sauce in a squeeze bottle was stored in a prep cooler insert was not properly stored. Garlic sauce was measured at 15.2 degrees C., , Store garlic sauce directly in the prep cooler insert and store all cold perishable food at 4 degrees C or below, , 3) Front display cooler:, Meat pies were measured between 7.0 to 9.3 degrees C. , , , 4) Rice on the crockpot was measured between 31.4 to 50 degrees C. on the top. Rice was measured at 60 degrees C on the bottom. Staff mentioned that they just added more rice without reheat to 74 degrees C or higher before topping up the rice. , , Reheat all perishable foods at 75 degrees C before hot holding or serving., , , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.

Dishes and small equipment were not sanitized after washing. , , 1) There was no properly fitted stopper for the dishwashing sink. Staff used plastic to plug the sink to make chlorine sanitizer. , , Provide properly fitted stopper for the dishwashing sink., , , 2) Chlorine sanitizer was measured at 50ppm. Staff was not able to find chlorine test strips to verify the chlorine concentration. , , Use 100ppm chlorine sanitizer to sanitize the dishes for 2 minutes.

1) No soap and paper towel dispenser at the front service handwash sink. , , 2) Knife was stored in the front service handwash sink. Roll of paper towel was wet from the water from hands. , , Provide soap and paper towel dispenser., , Handwash sink is for handwashing only.

1) Utensils were stored in greasy stagnant water., , Store utensils in ice water (CDI), , 2) Pens were stored with food bags. , , Store pens in a separate area., , 3) Take out utensils were stored with business end up. , , Store utensils with business end down., , 4) Garbage bags were used to cover dough. , , Use food grade plastic to cover food.

1) Green and black mouse droppings were found in the electrical room. , , Clean the mouse droppings , , 2) Black flies were observed flying in the kitchen and on the fly strips. , , Remove black flies and fly strips around the kitchen. Do not hang fly strips in the food handling areas. , , 3) No pest reports available. , , Provide pest report and increase control until the mouse and black flies are addressed.

1) Unfinished wall on the left side of the counter., , Finish the wall., , 2) Staff washroom handwash sink was removed. Toilet was still functional. Strong foul smell was present., , Fix the washroom or remove the toilet and sinks properly.

1) Dishwasher was not operational., , Fix or remove the dishwasher, , 2) Pro -painter paint brush was used to apply oil on food. , , Provide a food grade brush., , 3) Deep grooves and stains on the plastic cutting boards. Cutting boards were stored directly on the floor by the dishwashing sink. , , Refinish or replace the cutting boards and store them at least 6 inches off the floor., , 4) Yellow dough machine cover was repaired with tape. , , Replace the dough cover., , 5) Mold noted dishwash rack used for drying dishes. , , Clean the dishwasher rack., , 6) Wooden dough tray was covered with grease and dry dough., , Clean the dough tray daily. , , 7) Plastic adhesive liner was peeling off the prep cooler cutting board. , , Refinish or replace the cutting board., , 8) Stains and dry dough on the stainless-steel dough machine. Grease and black stains on the long wooden dough planks, , Clean the dough machine and wooden dough planks., , 9) Large white food container was melted by heat. , , Replace the broken container.

1) Grime build-up underneath the two-compartment sink., , 2) Mouse droppings in the electrical room. , , 1 to 2) Clean these areas. , , , 3) Coolers and food surface sanitizer were not checked or recorded daily. , , Check and record coolers temperatures and food surface sanitizer daily.