Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. [Quaternary ammonium concentration was measured at 100PPM within the three compartment sink and sanitizer buckets] To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. [Ensure that sanitizer within the three compartment sink is between 200-400PPM. Note: Sanitizer water was changed at the time of inspection to ensure proper concentration.]
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