TAZIKIS MEDITERRANEAN CAFE

Observed eggs stored above grapes in walk-in cooler. Observed raw shrimp stored above cooked gyro and aus jus in the walk-in cooler. C/A: Food shall be protected from cross contamination by separating raw animal food from ready to eat foods. COS: Eggs moved to a different shelf away from RTE foods. Gyro and aus jus moved above raw shrimp.

Observed opened water bottle stored on the prep table in the front food service. C/A: 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. COS: Drink discarded.

Observed container of fruit and container of tomatoes/onion stored uncovered in the bottom of the prep top cooler in the front food service. C/A: Unless cooling, food shall be stored covered in order to prevent contamination. COS: Items covered.

Observed dirty dishes (silver pans) stored dirty with clean dishes. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Dishes placed in sink and washed and sanitized.

Food prep staff observed chewing gum while working. Employee water bottles observed stored in food prep areas and dry storage shelf. CA: 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. COS: Gum and water bottles discarded.

CVAP equipment (on wheels) observed stored in front of back hank sink blocking access. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: CVAP equipment relocated to allow accessibility.

Clean dishes observed soaking in 0ppm QAC solution in warewash sink. Staff observed using wiping cloth on prep area from bucket of 0ppm QAC solution. CA: 200ppm QAC required for effective sanitizer. COS: PIC replaced sanitizer at dispenser. All solutions refreshed with 200ppm QAC solution. Dishes and surfaces sanitized.

Food prep staff observed working while wearing jewelry on wrists and more than one ring per hand. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Food prep staff with beard longer than 1/2" observed working without beard guard. CA: 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.

Cut melons cold holding in Prep 2 observed at 50 F and 48 F. CA: All cold holding TCS foods must remain at 41 F. COS: Discarded.

Six containers of chicken broth in/near prep sink cooling since 10:00 (per labels) observed from 86 F - 102 F. CA: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS: Discarded.

Both prep units observed with mold in the vents. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.