BOSPHOROUS TURKISH CUISINE

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage on cooks line , operator removed and placed away from cook line Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 70F, operator discarded water Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. White chemical bottle stored underneath dish machine area Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cardboard in handwash sink next to dish machine area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cooks line , operator discarded Coffee next to ice tea machine, operator discarded Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee drinks in reach in cooler with prepared dough , operator moved Corrected On-Site

High Priority - Two Live, small flying insects found in bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Soda nozzles are soiled at bar. Corrected On-Site

Basic - Glasses not properly air-dried - wet nesting.Servers station and bar area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bins. - From follow-up inspection 2024-12-05: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Handwash sink at bar area. - From follow-up inspection 2024-12-05: Time Extended

High Priority - Three Live, small flying insects in bar area at the beer taps. Repeat Violation

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 walk in cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses next to soda machine in server beverage area. Corrected On-Site

Basic - Waste line missing at soda gun holster, at both bar guns.

Basic - Working containers of food removed from original container not identified by common name. Flour bowl by dough sheeter Repeat Violation

High Priority - Three Live, small flying insects in bar area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Under counter part of reach in cooler across from fryer on cooks line Corrected On-Site

Basic - Two Lights not functioning on hood system on cooks line

Basic - Working containers of food removed from original container not identified by common name. Bowl of flour next to sheeter on cooks line Corrected On-Site Repeat Violation

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar for mules.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored over ready to eat bottled water in walk-in cooler Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped dirty dishes and touched sauces at expo line, and left kitchen with out hand wash. Operator discussed proper steps. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit per operator less than 4 hours moved to rapid chill quarter tomatoes 48F salad mix 56F sliced tomato 50F yogurt 50F Butter 50F Cooked zucchini-50F Checked quarter tomatoes -operator discarded salad mix sliced tomato -operator discarded yogurt 41F Butter 42F Cooked Zucchini-42F Corrective Action Taken Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food in sugar on cook line

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing watch while cooking.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soup spoon handle touching sugar in container Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at bar in rocks glass with water. Water 70F Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit and walk in cooler with food to be served to customers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original container in the kitchen not labeled Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw minced chicken Pattie's over raw lamb skewers in the walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clarified butter 78 and more than four hours on cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door sandwich top-cooler on cooks line baba ganoush (47F - Cold Holding); hummus (48F - Cold Holding); roasted tomatoes (49F - Cold Holding); sliced tomatoes (48F - Cold Holding) Less than four hours Placed in freezer to rapid chill 25 minutes later baba ganoush (42F - Cold Holding); hummus (41F- Cold Holding); roasted tomatoes (39F - Cold Holding); sliced tomatoes (36F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter 78 More than four hours on the cooks line.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in coffee beans on shelf above beverage area. Corrected On-Site

Basic - Reach-in cooler freezer have accumulation of soil residues.

Basic - White Cutting board has cut marks and is no longer cleanable across from char broiler on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw skewers of meat stored over yogurt and sauces in under counter reach in cooler on the cooks line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar soiled. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler in the kitchen by ice machine. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on the cooks line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Several pans in walk in cooler.

Basic - One Light not functioning on the hood system on the cooks line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on dry storage rack by boxes of oil. Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled on dry storage shelf on cooks line. Corrected On-Site