IT'S GREEK TO US

Proper cold holding temperatures — Inspector Note: Observed feta, cooked octopus, and cooked sausage cold holding above 41F in prep top cooler in main kitchen. CA: All TCS food items shall be maintained at 41F or below when cold holding. COS: octopus and sausage were discarded. feta was prepared at 10:30am and allowed to cool.

Proper cooking time and temperatures — Inspector Note: OBSERVED 2 CHICKEN KABOBS PLATED AND READY TO SERVE WITH FINAL COOK TEMPERATURES OF 145F AND 160F. 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: to 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: COOK PLACED CHICKEN BACK ON GRILL BUT SERVED WITHOUT EHS OBTAINING A FINAL COOK TEMPERATURE

Proper cold holding temperatures — Inspector Note: OBSERVED FETA CHEESE AND LARGE CONTAINER OF RICE COLD HOLDING ABOVE 41F IN PREP TOP COOLER AND WIC RESPECTIVELY IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED

Proper cooling time and temperature — Inspector Note: OBSERVED LARGE PLASTIC CONTAINER OF GREEN BEANS NOT COOLING AT THE PROPER RATE THAT WOULD ALLOW IT TO COOL FROM 135F TO 70F WITHIN 2 HOURS C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC PLACED CONTAINER IN WIF TO CONTINUE COOLING