CAPPADOCIA TURKISH MEDITERRANEAN CUSINE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb and raw chicken over raw falafel in reach in cooler next to fryer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (43-45F - Cold Holding); butter (43-44F - Cold Holding). Less than 4hrs per operator. Oper moved to cooler for temperature recovery Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches in sticky traps on floor. Next to prep cooler and wall on cook line. Operator immediately discarded Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and car keys on prep table Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall behind cooking equipment

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler. Operator moved chicken Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Had employees read, print, sign form during inspection Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, filter, and wall soiled

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Tested at approximately 0 ppm. Operator stated dishwasher not used. Wares/equipment washed at triple sink. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw portioned chicken in tray stored on shelf above kibbeh in tall white reach in freezer. Advised operator on proper order. - Ground chicken and lamb stored above dough and mozzarella cheese in walk in cooler. Operator moved items. Corrected On-Site Repeat Violation

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. - Paperwork provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - Hand wash sink next to triple sink blocked by cart. Advised operator not to block. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At coffee station sink. Operator placed new roll in dispenser. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - Paperwork provided. 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. - Lentil soup prepared 48 hours prior in walk in cooler per operator. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Hot water knob stripped at sink next to triple sink and water is trickling at 75F. Advised to repair sink.

Basic - Accumulation of dead pests, in control devices. - Two dead roaches on glue trap next to dishwasher. Operator discarded trap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Plumbing system in disrepair. - Hot water knob stripped for sink next to triple sink and water is trickling at 75F. Advised to repair.

High Priority - Raw animal food stored over or with unwashed produce. Raw ground lamb above bag of onions in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above fries and gyro meat. 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. Milk in cooler 3 days per operator. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at front counter. 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. Tzatziki sauce in cooler 2 days per operator. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and phone on prep table.

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust Behind cook line

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand sink in ware wash area.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Tested at 0 ppm. Advised operator to set up manual dishwashing at three compartment sink. Warning - From follow-up inspection 2022-07-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. - Blocked by black rolling cart at handwash sink next to three compartment sink. Warning - From follow-up inspection 2022-07-07: Advised not to block sink. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-07-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked eggplant, soup, tomato sauce, labneh in walk in cooler over 2 days per operator. Warning - From follow-up inspection 2022-07-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning - From follow-up inspection 2022-07-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - Next to back door. Repeat Violation Warning - From follow-up inspection 2022-07-07: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Walk in cooler: soup (overnight) (47-48F - Cooling).

High Priority - Nonfood-grade bags used in direct contact with food. - Raw lamb in chest freezer stored in shopping bags.

High Priority - Raw animal food stored over ready-to-eat food. - Eggs stored above cut cabbage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Walk in cooler: soup (overnight) (47-48F - Cooling)

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl with no handle used to dispense food. - In rice bucket. Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with dust. - At kitchen entrance. Repeat Violation

Basic - Dead roaches on premises. - Ten dead roaches on sticky trap under prep table next to entrance. Operator discarded sticky trap. Corrected On-Site

Basic - Ice buildup in reach-in freezer. - Chest freezer next to back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Utensil in 80F water. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Water leaking from pipe. - Under hand wash sink next to cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken stored on shelf above beef and falafel mix in reach in freezer next to cook line.

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. - Gallon of milk in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. - Blocked by cart next to three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. - In front coffee station observed coffee and spoon in Handwash sink.

Basic - Bowl or other container with no handle used to dispense food. - Observed bowl used as scoop in bin near walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Above food preparation area near kitchen entrance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. - At back of restaurant.

Basic - Missing drain plug at dumpster.

Basic - Outer openings not protected with self-closing doors. - back door closer in disrepair.

Basic - Reuse of single-service or single-use articles. - Maras pepper bottle reused for other spices/seasoning.

Basic - Single-service articles improperly stored. - Single service hinged containers' box stored directly on the floor near the office.

Basic - Standing water in bottom of reach-in-cooler. - Across from cook line.

Basic - Working containers of food removed from original container not identified by common name. - In back shelf near walk in cooler bulk containers unlabeled and on cook line oil in unlabeled bottle.

Basic - dumpster not on proper pad/nonabsorbent surface. - On grass in back of parking lot.