IZGARA MEDITERRANEAN CUISINE

Violations (5)

• 12A-19-4Critical

  Employee washed hands with cold water.

  High Priority - Employee washed hands with cold water. Observed employee turn on cold water faucet only to wash hands.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed in steam well roasted potatoes (130F - Hot Holding) per employee held out of temperature less than 15 minutes. Employee increased thermostat temperature **Corrective Action Taken**

  High Priority

• 14-01-5

  Bowl or other container with no handle used to dispense sugar and rice food.

  Basic - Bowl or other container with no handle used to dispense sugar and rice food.

  Basic

• 38-07-4

  Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwasher area

  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwasher area

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed fork stored in hand washing sink front counter steel wool.

  Intermediate