Taziki's Mediterranean Cafe', 4024-C Cox Road, Glen Allen, VA 23060 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Taziki's Mediterranean Cafe'
Address: 4024-C Cox Road, Glen Allen, VA 23060
Type: Full Service Restaurant
Phone: 804 747-8294
Total inspections: 6
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
Small make table has marginal temps. Service tech has been called. Unit had an air temp of 42.2-44 F. We discussed cooling of chicken roll ups. Temperature will rise during the preparation of such a product. Take steps to cool quickly after assembly. Roll ups were still 47 F. These were removed from a deep pan to a flat tray. Chicken salad was also found with higher than 41 F. It was spread out onto flat tray. Salmon may be cooked to order but until you have the parasite destruction information from your vendor do not serve it undercooked. Get this information as soon as possible and keep on file.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw beef stored over cooked turkey.
    Correction: Store ready to eat foods above raw meats.
  • Critical: Cooling* (corrected on site)
    Observation: Pulled chicken not being adequately cooled to prevent the growth of harmful bacteria. Found in a deep lexan at 84.5 F. Two hours may have been exceeded.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of cleaner was not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
02/01/2016Routine
PIC was able to answer questions about employee health. Unfrozen salmon was found in vacuum sealed bags. This is to be corrected by removing from vacuum bags upon delivery since you do not have a freezer. This is a repeat request. Fish naturally may have botulism spores and by keeping them in a vacuum sealed bag give it ample time to produce toxin. Remember lids and straws are required for personal drinks. If you allow customers to order undercooked salmon you must have written information from the vendor on how the salmon is raised. If farm raised it also must be pellet fed. If wild caught it has to be frozen by the vendor at conditions that destroy parasites and they must provide you with this information. Permit may be issued.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.(lemon in squeeze bottle)
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked red onions were found at 49 F inside make table nested on top of raw onion pan.
    Correction: Cool quickly after cooking and place into make table instead of on top of another food. PIC discarded.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hood filter in poor repair.
    Correction: Replace.
12/07/2015Routine
Make sure vacuum packaged salmon is held frozen - open packages when salmon is taken out of freezer.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: No sanitizer detected in 3rd sink.
    Correction: Provide sanitizer at proper concentration as stated on product label and immerse or expose food contact surfaces to sanitizing solution for adequate time. Automatic dispensing unit isn't working so employee added sanitizer to sink manually and sanitized wares that were washed but not sanitized earlier today. Quat =200ppm.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: No handwash sign at handsink at cook line.
    Correction: Provided sign.
03/24/2015Risk Factor
We discussed opening vacuum packaged fish when it is removed from the freezer (no freezer here so open when received)..
OK for permit.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Gasket on large prep cooler door is damaged.
    Correction: Replace damaged gasket.
11/17/2014Routine
Handwashing observed - good. Gloves worn during prep - good. Quat sanitizer used - sink set up properly. Discussed thawing of frozen salmon.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Observed chicken being reheated for hot holding. Did not reach 165 degrees in all portions before attempting to remove from grill.
    Correction: Correct by heating all portions to minimum of 165 degrees for 15 seconds.
07/02/2014Risk Factor
No critical violations observed. Gloves worn during prep.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed ice scoop not properly stored.
    Correction: Correct by properly storing.
02/05/2014Routine

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