Olympia Gyros

Observed Time/Temperature Control for Safety (TCS) foods: Cut lettuce (46F), Tomatoes (46F), Tzatziki (45F), Lasagna (45F), and Spaghetti noodles (44F) inside the prep top coolers above 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. PIC states the lid has been open during the lunch rush. Also observed mashed potatoes above 41F inside the Chef's cooler. COS: PIC removed the items from the prep top cooler and placed them inside the walk-in freezer to decrease in temperature.

Observed raw cut salmon bites (45-46F) inside the chef base unit above 41F. According to the outside reading of the ambient air temperature, the reading was 36F, but when placing the thermocouple inside the unit, the ambient air temperature was reading 45F. Possibly due to the grill top being above the unit, the area is warm, which may cause the unit to increase in temperature. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Please have the unit serviced/repaired by a reputable company and keep the TCS food items on ice while being stored inside the unit. Corrected on Site (COS): Person In Charge (PIC) discarded the raw salmon.

Observed cooked chicken and cut lettuce tightly covered while in the cooling process. The chicken was cooked this morning, and steam was coming from the food item inside the container. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The food items were loosely covered to allow proper cooling.

Observed several time/temperature control for safety (TCS) foods above 41F inside the prep top cooler/ reach in cooler: Lasagna 53F, Cooked Pasta 57F, Cooked Spaghetti 56F, Cooked noodles 55F, sliced tomatoes 52F, cut lettuce 54F. Per person in charge the unit had electrical issues this morning. 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 or below. Ambient air temperature of the unit dropped to 40F before leaving. Receently prepped food items were placed in the walk freezer to decrease the temperature, other foods discarded.

Observed several time/temperature control for safety (TCS) foods above 41F inside the chef's cooler: Mashed potatoes (44F), Raw shrimp (44F) Raw Chicken kabob (43F), Marinated chicken breast (47F). 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. COS: The food items were inside the unit overnight. Food items were discarded. Have the unit serviced/repaired.

Observed 0 parts per million (ppm) of sanitizer solution inside the in use sanitizer bucket. 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 for quaternary ammonium compound solution shall: 150-400 ppm. Person in charge remade sanitizer to appropriate level.

Observed raw salmon and talapia thawing within its reduce oxygen packaging (ROP) inside the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less.

Observed a sleeve of clean food containers stacked while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse, and sanitize the food containers. Coach employees to allow the food containers to air-dry before stacking to be stored.

Observed raw salmon and talapia thawing within its reduce oxygen packaging (ROP) inside the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Train staff on proper thawing of ROP food products.

Observed Time/Temperature Control for Safety (TCS) food containers of Raw chicken being stored next to containers of raw beef, raw pork, raw shrimp, and raw fish in the Walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish. Corrected on Site (COS): Person in Charge moved the food containers of raw chicken to a more appropriate area.

Observed containers of house made ranch in the reach in cooler with a temperature of 44F. Except 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. Food discarded.

Observed containers of raw chicken in the chef's cooler being cold held above 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. Plastic containers are being used to hold the chicken. I recommend using stainless steel containers to cold hold the chicken inside of the units. Food item discarded.

Observed several containers of tzatziki sauce improperly stored in an ice bath with a temperature of 49F. 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. I educated the person in charge on the proper ice bath setup, food discarded.