Filos Restaurant

No label was provided on sanitizer spray bottle located in back prep area., , Requirement:, , Provide label on spray bottle to identify its contents.

a) Internal temperature of meat sauce stored in hot holding unit was 51C, , b) Internal temperature of fresh garlic in butter stored on the counter without temperature control was 19 C , , c) Internal temperature of creamers stored on the counter in two bowls without temperature control was 21.6 C located in front area., , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60C and higher, , Meat sauce was reheated during inspection before storing back in hot holding unit., , b)Ensure that fresh garlic in butter/margarine/oil is stored at 4C or less OR at 60 C and higher., , Garlic in butter at 19 C was discarded during inspection., , c) Ensure that creamers are stored at 4C or less. Creamers at 21.6C were discarded during inspection.

Internal temperature of raw burgers stored in cooler drawer located under the grill in front row was 7.4C and 9C was., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., Put ice on these burgers to bring the temperature down.

Scoop for ice machine was stored in a container having dirt on the interior surface., , Requirement:, Store scoop in a clean container to prevent contamination of ice.

a) No chlorine test strips were provided to verify concentration of chlorine during sanitizer cycle for main dish washer., , b) No test strips were provided to verify concentration of iodine during sanitizer cycle for the glass washer located in bar area., , , Requirement:, a) Provide chlorine test strips, , b) Provide iodine test strips

Two wall panels located under dish washing area were detached from the wall leading to gaps on the wall., , Requirement: , , Repair wall panels to seal the gaps.