- Basic - Unnecessary items on the premise. A large amount of unused seats located in the fenced in area just outside the rear door
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar etc in the dry storage area closest the walk in cooler
- 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. 10 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liver 44 in the prep reach in cooler on the cook line
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw meats not separated according to cooking temperature chicken over beef or lamb etc. please refer to the safe refrigeration storage form posted at the walk in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk from the previous day in the tall two door reach in cooler
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Tea cup sitting on the pizza oven.
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Wash solution not clean.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook by the pizza over wiped his nose and continued to work at the oven
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at the three compartment sink is failing to sanitize pots, pans, large equipment
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.beef over lamb **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. On the cook line
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables, egg plant, potato etc
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7/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.when in contact with break in the pizza oven area
- Basic - No handwashing sign provided at a hand sink used by food employees by the three compartment sink
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Bloody towels used to wipe prep table
- 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. 0 ppm **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. After being bloody the prep table was not washed, rinsed and sanitized
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pastries 61 and greater when placed in a non refrigerated compartment of the reach in cooler in/at at the front counter
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Poultry over cheese on the cook line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pastries 61 and greater, placed in an non refrigerated unit at the front counter
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage by the three compartment sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the three compartment sink
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink by the three compartment sink
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. A thermometer shall be required for each unit in the establishment
- Intermediate - Cutting board(s) stained/soiled. Reach in cooler in/at the cook line
- Intermediate - Handwash sink missing in warewashing area. A hand sink is required at the end of the three compartment sink
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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**
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1/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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