TAZIKIS MEDITERANEAN CAFE health score and inspection history

Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.// Mops and brooms stored disorderly and on the floor in back next to ice machine.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Clear containers of oil, sugar, salts not labeled with common name of food.

Store food at least 6 inches above the floor.// bag of potatoes on the floor in WI cooler.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Separate bags of turkey/ham in silver container in WI cooler not labeled with a prep or discard date. COS PIC Voluntarily discarded.

Post sign at all hand sinks that notifies employees to wash hands. // Handwashing sink near prep sink is without a handwashing sign. (Handout provided)

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Can opener blade soiled with food debris. //Spatulas are stored behind knife block on the wall.

(A)(2) Maintain TCS food at 41 F or below.// Sliced tomatoes in make table internal temp of 52F. // Cooked onions in a paper container inside make table holding at 64F. COS PIC Voluntarily discarded all.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Repair/Replace blown light underneath the ventilation hood. 6-303.11(B) Provide at least 20 foot candles of light inside equipment such as RI and under-counter refrigerators. // Various RI coolers are without lighting.