ZEYTIN TURKISH CUISINE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and beef in reach in cooler dated 3/10. Per operator previously frozen 3/10, yesterday evening removed from freezer. Operator marked date 5/6 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 reach in cooler opened two days ago per operator. Operator dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer used yesterday for dough. And can opener on prep table back of the house.

Intermediate - No soap provided at handwash sink. At bar hand sink.

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over lamb in standing water up white freezer. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink. Employee refilled dispenser during inspection. 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 form to operator. Operator had employee acknowledge and sign during inspection. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Two by front service counter by soda machine. Operator chained tanks. Corrected On-Site

Basic - Food stored on floor. Two cans of tomato sauce stored on the floor by dry storage. Operator removed from floor. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice 86F in standing water on prep reach in.

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

High Priority - Raw animal food stored over or with unwashed produce. Chicken and lamb skewers over tomatoes in reach in cooler by dry storage and exit back door. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in reach in cooler opened 3 days ago per operator.

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

Basic - Food stored on floor. Cans of beans stored on the floor by dry storage shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry. By 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb skewers over ready to eat vegetables in back store room falls reach in Operator moved skewers Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 6-24

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

Basic - Food stored on floor. Oil on floor in dry storage. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Outer openings not protected with self-closing doors. Back Door is also in poor repair due to a break in per operator.

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. 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. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage area.

Basic - Food stored on floor. Oil on floor in dry storage. Corrected On-Site

Basic - Single-service articles improperly stored. Single service containers stored on floor. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Zeynel gulsoy 5-1-2017 National Restaurant Association Educational Foundation - ServSafe Repeat Violation Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink. Hand sink in ware washing area. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar and rice. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. For lamb product. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Spout on mop sink disconnected.