TAZIKI'S MEDITERRANEAN CAFE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed pasta salad and veggie mix prepared at 11:30AM cooling inside the reach-in cooler on the front line covered tightly with plastic wrap. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. 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 employee uncovered product and placed them inside the walk-in cooler to continue to cooling process

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a premade plastic container of pasta salad stored directly inside of a metal container of pasta salad inside the prep top cooler on the front service line. CA: Advised PIC Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC discarded the product during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked while wet on the dish rack. CA: Advised PIC Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a self-draining position that allows air drying

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use spoons, knives and forks stored inside metal containers above the prep table in direct contact with debris. CA: Advised PIC Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS: PIC instructed food employee to discard and clean the metal containers during time of inspection

Physical facilities installed, maintained, and clean — Inspector Note: Observed build-up along several baseboards throughout the entire kitchen front and back of house. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed debris build-up along the blade of the side table can opener stored as clean during time of inspection. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned and placed inside the dish machine during time of inspection