TAZIKIS MEDITERRANEAN CAFE health score and inspection history

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///Sanitizer (chlorine) is not working on the dish machine.

(A)(2) Maintain TCS food at 41 F or below.///All items were in the drawer under the grill: cooked chicken at 50F degrees, raw salmon at 46F degrees, cheese at 49F degrees. Cut lettuce in the make table at 46-47F degrees.///COS PIC placed items in WI cooler to chill. Cease using the drawer under the grill to store TCS items until serviced and approved for use by JCDH.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./// No CFSM on duty.

Keep dumpster doors and lids closed.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Replace cutting boards. 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Using foil as shelf liners.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal drinks stored on shelving in WI cooler. Cellphone and chargers stored above prep tables and with single service items. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.

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 on storage shelves throughout the facility.