MAXIMOS GYRO & KABOB

Proper cold holding temperatures — Inspector Note: Observed pre-portioned ounce cups of greek yogurt and 1 container of greek yogurt cold holding above 41F in prep top cooler. Prep top cooler ambient temperature of 47F.COS: PIC voluntarily discarded greek yogurt containers. CA: 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

In-use utensils: properly stored — Inspector Note: In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed slight damage of cutting blade for potatoes.CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Proper date marking and disposition — Inspector Note: Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TCS food items include hummus, falafel and taziki. CA:1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf