MEDITERRANEAN GRILL

Observed a food container of sauce, lamb, and chicken stored under the prep top cooler and a food container of vegetables and bread stored in the reach-in cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination.

Observed a food container of just prepped and sliced tomatoes and prepped beef marinade tightly wrapped and stored in the walk-in cooler above 41F. Advised to partially removed plastic to allow cool air inside food containers. CA: Cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled by 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. Pf COS: Food employee partially removed the plastic from the food container of sliced tomatoes and the food container of prepped beef marinade and moved both food containers to the reach-in freezer.

Observed an expired/unpaid food permit posted in the lobby for public view. Issued a Notice of Violation. CA: Post a valid permit in a location in the food service establishment that is conspicuous to consumers.

Observed food utensils with food debris stored on top the food containers at the steam table in the front food service area. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1. In the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency

COS: Food employee moved the utensil to the dish area and replaced with new ones, sitting them inside the food with their handles up.

Observed excessive food debris and spillage covering the steam table in the front food service 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. COS: PIC cleaned the steam table using the bucket and cloth.

Observed food debris and splatter on the doors of the reach-in coolers and prep top cooler. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food debris and buildup covering the floor of the front food service area. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed raw marinated chicken, raw shrimp and raw beef were placed together on the same shelf. CA: Discussed with the person in charge that raw chicken, raw shrimp and raw beef need to stored separately based on their cooking temperature. COS: Person in charge reorganize all the raw animal foods based on their cooking temperature.

Observed food employee was prepping baklava placing the box on top of the trash can. CA: Discussed with the person in charge that food cannot be prepped on top of the trash can. COS: Person in charge moved the box from the trash can and replaced the food from the box and placed them in a new container.

Observed one gallon of grape leaves, one cartoon of single serve cup near the entrance of the main kitchen and one large pot of chickpeas was directly stored on the floor near the meat sink. CA: Discussed with the person in charge that food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. COS: Person in charged placed the food on the shelve.

Observed food employee washed vegetables in the meat sink. CA: Discussed with the person in charge that meat sink should be used only for meat and produce should be washed in the designated produce sink.

Observed two gallons of sweet tea was directly stored on the floor and one carton of pickled chili near the entrance of the main kitchen were directly stored on the floor. CA: Discussed with the person in charge that food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. COS: Person in charged placed the food on the shelve.

Observed multiple boxes of prepped salad stored on the countertop in a cardboard box. Discussed with the person in charge that Time/Temperature Control for Safety Food, for Cold Holding time/temperature control for safety food shall be maintained at 41°F (5°C) or below except during preparation, cooking, or cooling, or when time is used as the public health control. COS: Person in charge removed salads and placed them in the cooler.

Observed multiple personal water bottles stored near the food prep area. Discussed with the person in charge that lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.