MEDITERRANEAN GRILL

Proper cooking time and temperatures — Inspector Note: Observed chicken cooked on the grill in the front prep line temping at 135F. Observed beef cooked on the grill in the front prep line temping at 140F. C/A: raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (ii) 155°F (68°C) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, non intact meat, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service (iii) 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. COS: Chicken placed back on grill and cooked to 195F. Beef placed back on grill and cooked to 177F.

Proper cold holding temperatures — Inspector Note: Observed potatoes on the counter on the front prep line holding at 50F. Observed container of tzatziki sauce temping at 47F in the reach in cooler by employee entrance. C/A: 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. COS: Food items discarded.

Proper hot holding temperatures — Inspector Note: Observed bowl of hashbrowns placed above fryer in front prep line temping at 90F. C/A: 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 135F or above. COS: Potatoes discarded.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooling tomatoes and feta in the prep top cooler bottom in front food service tightly wrapped with plastic wrap.Observed 2 containers of lettuce, operator stated were cut this afternoon cooling with lid tightly sealed inside of Reach in Cooler, right in Main. C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food items loosely covered and lettuce placed on ice bath.

Hands clean and properly washed — Inspector Note: Observed employee take customer's orders on tablet, change gloves without washing hands, and don a new pair of gloves before engaging in food preparation with grill tongs. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Employee instructed to wash hands.

Proper cold holding temperatures — Inspector Note: Observed tomatoes in the prep top cooler #1 bottom in front food service temping at 43 F. Observed raw chicken in the right reach in cooler in main kitchen temping at a 45F. Observed rice in the left reach in cooler in main kitchen temping at 43F. C/A: 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. COS: All food items discarded.

Proper cooling time and temperature — Inspector Note: Observed lettuce from left reach in cooler in main kitchen temp at 51F at 2:30 pm and 53F at 3:33 pm. Operator stated lettuce was cut and prepped at 12:30. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Lettuce discarded.