TURKUAZ MEDITERRANEAN CUISINE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at storage room. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed at storage area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside walk in cooler with no date marked, as per employee for more than 24 hours prior. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed bottles of water stored on floor at hallway. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice maker. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (54F - Cooling) inside walk in cooler. As per employee was prepared previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (54F - Cooling) inside walk in cooler. As per employee was prepared previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding) inside cook line reach in cooler. Employee voluntarily discarded. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at storage room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside walk in cooler with no date marked, as per employee for more than 24 hours prior.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employees training missing date of birth.

Basic - Food stored on floor. Observed bottles of water stored on floor at hallway.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at hallway.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice maker.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands. Instructed employee on proper way and he did. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen by cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen area.