Basic - Carbon dioxide/helium tanks not adequately secured.next to ice machine
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of foam cups
Basic - Clean cups/glasses not properly air dried - wet nesting.
Basic - Food stored in holding unit not covered. Coleslaw in reach in cooler
Basic - Food stored on floor. Oil
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cookline
Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausages 100 F, cookline **Corrected On-Site**
High Priority - Displayed food not properly protected from contamination. Lemons, biscuits
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
12/3/2013
Routine - Food
Inspection Completed - No Further Action
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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