TURKISH KITCHEN

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Can of disinfectant spray stored on shelf with food items. Operator moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, dishes inside. Operator removed blocking items. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Pint bowl used to scoop bulk salt. Operator removed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open coffee cup on prep table. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees preparing food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal 1/2 pans on clean dish shelf

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in water at 81F. Operator removed utensils from water and discarded. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent fixture in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on multiple cooler doors. Hood filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled. Operator placed label. Corrected On-Site

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. Opened gallons on fill in reach in cooler not date marked. Numerous items prepared on site held in walk in cooler not date marked.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink contained soiled dishes, and blocked by trash can. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. At front counter hand sink. Operator replaced. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training missing fr 3 employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler door handles on cookline.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles observed throughout kitchen..

Basic - Employee with no hair restraint while engaging in food preparation. 4 employees with no hair restraint.

Basic - Food stored on floor. Fryer oil on stored on the floor by walk in cooler. Cabbage, tzatziki sauce and feta cheese stored on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on oven door. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk flour container. Operator placed correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice mold and serving fork I standing water, 81F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease on hood filters. Gaskets soiled on reach in coolers at front counter.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.