KIOSCO

Observed in the prep unit: cocktail sauces stored below raw salmon; cooked shrimp stored under raw shrimp and raw salmon: in walk in raw bacon above various ready to eat sauces (tomato sauce and tzatziki sauce)

C/A 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; COS PIc moved cocktail sauce above raw salmon; cooked shrimp above raw shrimp, and raw bacon placed on the very bottom shelf.

Observed reheating of Orzo, yellow, performed at a rate to which all parts would not reach 165F within 2 hours. CA:Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: Orzo removed from crock; reheated to 165F @11:45 AM.

Observed cold held TCS foods at temperatures greater than 41F in 3 door reach in cooler. CA: TCS cold held foods must be maintained at 41F or below. COS: Foods discarded. See temperatures

Observed foods made of mixed ingredients throughout the establishment in all refrigerated units and on shelves not labeled with a name. No foods are labeled. (eg. Tzatziki (yogurt based), lentil soups(various), salts, spices, deserts, feta cheese flavored dishes, etc.) CA: Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. LABEL WITHIN 30 DAYS

No hot water available at hand sink at bar. Only cold water available. Required.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet

11.8.23 Hot and cold water provided at required temperatures. See file.

Observed 5 containers of dips uncovered inside of UnderTable Reach in Cooler in Main Kitchen (acorss from dry storage).

C/A: Unless cooling, food shall be covered.

COS: Covered.

Observed dish machine in use with chlorine sanitizer at 0 ppm. Chlorine dispensing container empty. PIC contacted service provider for refill.

C/A: Chlorine concentration shall be 50-100 ppm to prevent contamination.

COS: Three compartment sink set up. QA concentration at 400 ppm.

Dish machine use not permitted unless able to sanitize at required concentrations.

Observed wiping cloth bucket QA concentration at 0 ppm.

CA: Wiping cloths shall be submerged inside of sanitizer at correct concentration.

COS: QA concentration at 200-300 ppm.

Observed used straws and food soil inside of strainer sitting inside of vegetable sink in Main Kitchen. Operator stated items are being dumped.

C/A: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.