MEDITERRANEAN PLATE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw gyro in walk-in cooler; Operator reversed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (126-137F - Hot Holding) food not being stored and over stacked; operator stored food; food out of temperature for less than 20 minutes ; Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Toxic substance/chemical improperly stored. Wd40 stored next to to go containers Operator removed Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items with homemade sauces inside reach in cooler with no date mark Per operator products stored for approximately 28 hours Operator dated marked Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw burgers stored above a container with cooked lamb inside white fridge on cook line. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on display cooler front counter area diced tomatoes, quinoa, cheese, hummus 46a¿¿51°F cold Holding . Per operator products stored for approximately 2 hours. Operator iced down products. Observed inside White fridge on cook line , cooked lamb, raw beef, raw chicken 45°F cold Holding. Per operator products stored for approximately two hours. Operator moved products to double door reach in cooler. Per operator products not prepared or portioned today. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table on double pans cooked chicken, cooked vegetables 90°F hot holding . Per operator products stored for approximately one hour. Operator moved products to flat top grill for reheating Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked beef, hummus stored on reach in cooler with no date mark. Per operator products prepared and stored for approximately 28 hours. Operator dated marked products Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 89°F Operator removed water Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag with lamb thawing at room temperature on prep area. Operator moved to reach in cooler Corrected On-Site