TAZIKIS MEDITERRANEAN CAFE health score and inspection history

Cease using hand sinks for any purpose other than handwashing.// Silver cooking utensil sitting in the handwashing sink near 3 comp sink. COS PIC Voluntarily removed to 3 comp sink for wash rinse and sanitize.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Large slicer soiled with heavy food debris on bottom shelving. // One slicer soiled with black residue. // Black residue inside the ice machine.// Knife soiled with residue hanging above the prep sink.

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 under ventilation hood system.

(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 the make table internal temp of 64F. //COS PIC Voluntarily discarded both.

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 being stored behind the knife rack behind the wall.

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

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. // Interior and exterior of various RI coolers soiled with food debris and residue.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Blue and red cutting boards are severely scored.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with heavy food debris and liquid throughout facility kitchen.

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.// Brooms and dust pans are stored downward in an disorderly manner throughout the kitchen.