ISTANBUL TURKISH MEDITERRANEAN CUISINE

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. Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream, raw chicken, ground lamb and yogurt at 44°f in walk in cooler. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handwashing sink at front counter used for storing dirty cups. Warning

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

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Buildup of food debris/soil residue on microwave door handle. Warning

Basic - Ceiling in ladies restroom shows water damage. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Equipment in poor repair. -ice buildup on walk in cooler fan/condenser. Warning

Basic - Floor soiled/has accumulation of debris: -under cooking equipent. -under shelving in kitchen. -in front of freezer door. Warning

Basic - Hole in or other damage to wall behind prep sink. Warning

Basic - Ice scoop handle in contact with ice. Warning

Basic - Interior of microwave soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris. -table next to fryers soiled. -shelving in prep area soiled with food debris. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning

Basic - Single-service articles improperly stored. -case of takeout containers stored on floor in kitchen. Warning

Basic - Single-service articles stored on a soiled surface. Warning

Basic - Walls and ceiling of walk in cooler heavily rusted, corroded, pitted. Repeat Violation Warning

Basic - Walls at cook line and behind dish area soiled with accumulated grease, food debris, and/or dust. Warning

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. Warning

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting/shredding lettuce without gloves. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese at 45°f in top area of reach in cooler. Advised operator to place cheese below fill line. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced gyro meat in steam table at 122°f. In warmer 1.75 hours. Operator turned up temperature of unit. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

High Priority - Container of medicine improperly stored, bottle of ibuprofen in silver refrigerator. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping cucumber with bare hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb, beef and feta cheese in walk in cooler at 53°f to 55°f. All items in walk in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb, beef and feta cheese in walk in cooler at 53°f to 55°f. All items in walk in cooler overnight. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Food stored on floor, bag of rice in kitchen. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, silver refrigerator. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Single-service articles improperly stored, case of takeout containers stored on floor. Warning

Basic - Soiled dry wiping cloth in use. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. -linoleum on wall peeling. Warning

Basic - Wall soiled with accumulated food debris behind hot holding unit. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual containers of yogurt sauce at 84°f at cookline. Operator took out of cooler 30 minutes prior. Operstor placed back in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 130°f, rice 131°f, cooked tomato 132°f in hot holding unit. Operator stated in unit for 5 minutes. Unit was not turned on. Advised operator to reheat to a minimum of 165°f and hot hold at a minimum of 135°f. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area, linoleum tiles missing from wall behind prep cooler. Warning