Olympia Gyros

Inspector notes: Observed raw cut salmon bites (45-46F) inside the chef base unit above 41F. According to the outside reading of the ambient air temperature, the reading was 36F, but when placing the thermocouple inside the unit, the ambient air temperature was reading 45F. Possibly due to the grill top being above the unit, the area is warm, which may cause the unit to increase in temperature. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Please have the unit serviced/repaired by a reputable company and keep the TCS food items on ice while being stored inside the unit. Corrected on Site (COS): Person In Charge (PIC) discarded the raw salmon.

Inspector notes: Observed cooked chicken and cut lettuce tightly covered while in the cooling process. The chicken was cooked this morning, and steam was coming from the food item inside the container. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The food items were loosely covered to allow proper cooling.