Pita Mediterranean Street Food

Inspector notes: Observed several foods (raw salmon, raw shrimp, raw marinating chicken, cooked steak, cooked beef, raw chicken on the skewer) at the front service area in the cooling drawers holding above 41*F. Observed several foods at the prep top unit located in the front service area holding above 41*F Observed a large tray of cooked beef in the WIC in the main kitchen holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperatur...

Inspector notes: Observed the condiment sauces at the prep top unit at the front service area being held on TPHC without a written procedure. C/A The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as s...