MEDITERRANEAN BAKERY

Observed dish machine (used day of inspection) reading 0ppm. Even when manually pumping sanitizer nothing comes out. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Discussed having someone service the dish machine and to hand wash dishes at 3-compartment sink until dish machine is repaired. PIC called service company during inspection.

Observed ice chute at drink machine with build up of pink slime. COS: ice chute cleaned and sanitized. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch Discussed with PIC a cleaning schedule for drink machine and to have a designated person to check it periodically to prevent build up. PIC stated it was cleaned day prior to inspection.

Observed employee use water faucet at designated meat sink to fill up bowl with ready to eat cheese. CA: During preparation, unpackaged food shall be protected from environmental sources of contamination. Discussed with PIC that no ready to eat foods may be prepped in any way at the meat sink and to use the designated produce sink for ready to eat foods.

Observed cardboard lining shelves for foods and single use items. Discussed removing cardboard and lining shelves with a plastic or rubber mat to prevent items from falling through.

Observed personal water bottle stored on shelf in display walk in cooler. COS: water bottle discarded Observed personal drinks stored on shelf in baking area next to spices. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Discussed with PIC that employee drinks shall also be stored in a single use cup with lid and straw when in kitchen. COS: drinks relocated away from foods

Observed cheese and meat pies cooling at room temperature below 135F. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: cheese and meat pies placed in walk in freezer

Observed cardboard lining food storage shelves in front food service walk in cooler and dry storage area. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed unsealed concrete as floors, and unsealed wood as walls and ceilings in dry storage area next to walk in coolers. CA: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed bag on shelf next to customer foods. CA: Areas designated for employees shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: bag relocated to office.

Observed raw chicken and raw beef on shawarma roasting stick directly next to each other in walk in cooler. COS: PIC separated raw chicken and raw beef at least 1 foot apart from each other.

Observed dish machine reading 0ppm cl after 3 runs. On 4th run, PIC primed sanitizer while running. After 6th run and no adjustments made during run, dish machine read 100ppm cl.

Observed bag and jacket stored on shelf touching customer foods and above other customer foods. Discussed relocating all personal items away from foods, food prep areas, and food equipment. Discussed to not even hand jackets from food shelves. COS: personal items relocated.

Observed food employee washed hands at hand sink with only cold water turned on. COS: hot water turned on. Discussed proper handwashing procedures must include warm water.

Observed TCS Foods in Milk and Juice 3-door reach in cooler holding above 41F. COS: container of yogurt, lentil soup, raw chicken and housemade tzatziki sauce discarded

Observed in use 3-compartment sink sanitizer reading above manufacturer's recommended levels of 200-400ppm quat Test strip indicated over 400ppm quat. COS: solution remade to exactly 200ppm quat.

Observed leaking faucet at mop sink. Discussed repairs.

Observed leak at dish machine. Discussed repairs. PIC states he has called company to make an appointment to fix leak.

Observed no splash guard between back kitchen hand sink and mop sink when directly next to each other. Discussed installing splash guard.

Observed cheese and meat pies cooling at room temperature upon arrival. Observed employee placing pies in front reach in cooler once inspection started. Advised Just Cool It sheet with PIC and cooling methods shall start at 135F.