15: 3-304.11 Observed ground meats store over fish. Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Person in charge moved the ground meats.
18: 700 Observed raw thinly sliced lamb/beef on gyro broiler at an improper cooking temperature and had been on gyro broiler for about two hours. Corrective Actions: Cooked raw thinly lamb/ beef to an appropriate cooked temperature. Person in charge began to cook the meat and slice the meat.
21: 0820 (A1) Observed tomato sauce 114F on the stove at an improper hot holding temperature. Corrective Actions: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Reheated to 195F.
22: 0820 (A2) Observed cut tomatoes 44F and yogurt 44F in prep cooler at an improper cold holding temperature. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria. Person in charge moved stated food items to reach in cooler.
Additional Comments
The facility was very clean and well organized.
Food Temperatures
Description
Temperature
State of Food
sliced lamb/beef gyro *
85 °F
Cooking
chicken
187 °F
Cooking
lentil soup
147 °F
Hot Holding
cut tomatoes *
44 °F
Cold Holding
sliced lamb/ beef gyro
150 °F
Cooking
Shepard salad
41 °F
Cold Holding
yogurt *
44 °F
Cold Holding
tomato sauce *
114 °F
Hot Holding
hummus
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
200
quaternary
chemical dishwasher
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
