TAZIKIS MEDITERRANEAN CAFE health score and inspection history

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (45F-48F) TCS items (cheese, chicken, bacon, pasta, turkey, buttermilk, meatballs, chicken salad, pimento cheese, Tazikis sauce and shrimp stored in the W.I. cooler. Ambient air temp ranged from 45F-47F. COS - PIC discarded.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certification not available for food handling staff.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and food debris observed on the floors of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Food debris observed on exterior of equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

(A)(2) Maintain TCS food at 41 F or below. /// Observed recently prepped out of temp 46F Tzatziki sauce stored in the small R.I. cooler in the front. Observed recently prepped out of temp 65F mushroom butter stored in the make-table cooler. COS - All out of temp items were properly cooled.

Store food wrapped, in packages or in covered containers to prevent contamination. /// Observed several uncovered foods stored in the W.I. cooler.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. /// Observed cloths stored on counters/equipment. 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. /// Observed cloths stored in sanitizing containers without manufacturer recommended concentration.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and food debris observed on the floors of the facility.