MEDO MEDITERRANEAN KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (108 F - Hot Holding); beef (100 F - Hot Holding)at the front counter. As per manager for less than 30 minutes. Operator was advised to keep food at 135°F or above.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a gallon of milk that was opened yesterday morning not date marked.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed a new hire employee working for the last 2 weeks that has not signed the food employee reporting agreement form. Form was provided and employee signed it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at the front counter with no hair restraint while engaging in food preparation. Employee used a cap. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers not properly air-dried - wet nesting on shelf next to the 3 compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle.

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed it. Corrected On-Site

Basic - Open dumpster lid.