Taziki's Mediterraniean Cafe

Observed several TCS foods with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed several TCS foods with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept with internal temps at or below 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed a build-up of mold like debris on cutting boards in the main kitchen preparation area. CA: Advised PIC to obtain new cutting and routinely clean all food-contact surfaces to sight and touch.

Observed multiple working containers with no label or common name at the grill area (oil, sauce, etc.) CA: Advised PIC to have all containers labeled with common name. Food Storage 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

Observed old labels on dishes stored clean on the dish rack. CA: Advised PIC to have all labels taken off before cleaning dishes. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.