BODRUM RESTAURANT

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. Observed frozen raw ground lamb stored over frozen salmon in the 2-door stand up freezer. Both of the raw foods had been removed from its original packaging. The operator properly stored the raw foods. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for cook rice. The operator removed the plastic bowl from the rice. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. The operator properly stored the wet mop.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed reporting responsibilities with management.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wall skewers of meat in reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator stated they had just defrosted fish and then removed fish from packaging. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tomatoes, cabbage and milk in reach-in cooler. Observed operator move eggs to lower shelf for prop storage. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of Raid pesticide on shelf by front counter. Observed operator remove pesticide from 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on work counters. Observed operator remove of all employee beverages. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop and whisk in standing water at 73F. Observed operator remove items to dishwasher area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef and lamb in tall reach-in cooler. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage ad reference material.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters and shelves at cooks line at food prep areas and above food and equipment.Observed employee remove all beverages. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment at cooks line. Observed employee remove knife from between equipment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seasoned ground beef over cheese, and couscous in reach-in cooler. Observed employee move raw beef to other side of reach-in cooler with raw meats. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled by registry area. Observed employee label bottle. Corrected On-Site

Basic - Bowl with no handle used to dispense food in rice bin at dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup on top of oven. Observed employee remove cup and voluntarily dispose of. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on apron and hand clean dishes. Had cook to wash hands at the the hand washing sink. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory next to the steak.

Basic - Knife sharpener stored on shelf above containers of flours. Operator placed knife sharpener on the bottom shelf under containers of flour. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed water bottle on the bottom shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table. Operator placed wet wiping cloth inside sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name stored on the wire shelf near the three compartment sink.