BOSPHOROUS TURKISH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of sea bass stored over French fries in upright freezer. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.Lamb shank sauce dated 3/3 - 3/10. Muhammara - 3/3 to best used by 3/17. Both items received from commissary. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,67 f held less than four hours transferred to upright freezer for a quick chill.Afterwards,40 f. Corrected On-Site

Intermediate - Cold holding unit used to store cook-chill ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Operator is receiving the lamb shank sauce from the commissary.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards at the cooks line are soiled. Interior of ice scoop holder is soiled. Dishwashing racks are soiled. Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operated submitted a copy but it has not been approved.Lamb shank sauce,muhammara.Operated is receiving this food from the commissary.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floors not maintained smooth and durable.Cooks line.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of side door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of lamb stored next to French fries in upright freezer Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb is stored over raw lamb in walk in cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days .Ezme that is received from the commissary.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained. Interior of ice scoop holder is soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food.Seafood flour in kitchen. Corrected On-Site

Basic - Floors not maintained smooth and durable.Cooks line. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Yogurt reach in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior and side of cabinets have a residue build up.

Basic - Standing water in bottom of reach-in-cooler.Beer reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Salt in storage area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to mushrooms in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb stored over shrimp in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,63 f held less than four hours in reach in freezer. After 1 hour,40 degrees f Repeat Violation** Repeat Violation

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 walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Can opener is stained. Interior of rice pot is soiled. Walk in cooler racks are soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in handwashing sink. Scrub is handwashing sink at the bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Three comp sink area. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour in kitchen. Corrected On-Site

Basic - Employee beverage container on a food preparation table. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.

Basic - Floors not maintained smooth and durable. Cooks line

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Lights not functioning under the hood suppression system.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of build up of black like substance.

Basic - Old labels stuck to food containers after cleaning.

Basic - Parsley not washed prior to preparation.

Basic - Sanitizer bucket stored on top of prep table. Corrected On-Site Repeat Violation

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

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).Outside back door are have single service items.

Basic - Standing water in bottom of reach-in-cooler.Beer cooler at bar area.

Basic - Utensils in poor condition. Scraper is in poor repair. Hot plates are peeling which is used as a secondary plate .

Basic - Waste line missing at soda gun holster.Bar area.

Observed electrical outlet in poor repair in kitchen . For reporting purposes only.Cooks line.

High Priority - Four live, small flying at bar area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored next to sauces in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,51 f held less than four hours,iced. Eggs,45 f held less than four hours is iced. Corrective Action Taken

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.Provided a copy to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice pot is soiled. White cutting boards are stained. Interior of ice scoop holder is soiled. Interior of sprayer hose is soiled. Can opener is soiled.

Intermediate - Handwash sink not accessible for employee use at all times.Bus tub in kitchen. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Technician has been called.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Sanitizer bucket stored on top of prep table. Corrected On-Site

Basic - White basket for breading is in poor repair. Ice scoop holder for ice machine is in poor by ice machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 at bar.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lamb sauce 127f. Less than 4 hours. Advised to reheat.

Intermediate - Handwash sink not accessible for employee use at all times. -Pan in handsink. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Handsink in ware wash.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Big and small cutting board in kitchen are soiled. Dishwashing racks are soiled. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dough containers are soiled. Repeat Violation - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Waste lines missing at soda gun holsters at bar area. - From follow-up inspection 2023-08-28: Time Extended

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. 0ppm.Afterwards 100 ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched lemon with bare hand on a drink Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb next to cheese walk in cooler. Raw chicken stored over calamari in reach in-cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours yogurt (55F - Cold Holding) Repeat Violation

Intermediate - Bottle containing toxic substance not labeled. Pink liquid in squeeze bottle in bar not labeled 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. Mozzarella and milk

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board in kitchen Interior of blue ice scoop holder soiled Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine .Chlorine strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area

Intermediate - No soap provided at handwash sink in bar area

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Basket in poor condition.Basket is peeling.

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop rice in kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar strainer not inverted in cup

Basic - Cutting board has cut marks and is no longer cleanable used to slice lemon

Basic - In-use knife/knives stored in cracks between pieces of equipment in kitchen

Basic - Light not functioning in hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door Exterior dough container soiled.

Basic - Old labels stuck to food containers after cleaning on sugar and flour containers

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over ready to eat cheese Corrected On-Site

Basic - Waste line missing at soda gun holster in bar

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen

High Priority - Gryo meat in a broiler that is turned off. Educated cook and manager. Cone turned back on. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored next to portioned on site gelato in reach in freezer next to hand wash sink on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt at bread station, 60F, less than four hours. Employee was told to use a metal container and an ice bath.

High Priority - Toxic substance/chemical improperly stored. Quaternary ammonia tablets stored at wait station next to coffee. Manager relocated. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice and handling the clean dishes at the bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line stained - dish machine racks soiled - ice scoop holder soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on top of dish machine, and in reach in freezer next to cooks line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar, jiggers, tongs for garnishes. Educated manager and bartender. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soda gun at far end of bar - soda gun holster at bar employee entrance - gaskets on refrigeration units throughout establishment and at bar - dump sink at bar, where sink joins counter top

Basic - Reach-in coolers and reach in freezer interior/shelves and bottoms have accumulation of soil and food residues.

Basic - Reach-in freezer shelves with rust that has pitted the surface.

Basic - Stored food not covered or protected. Lamb shank in bottom of reach in cooler not wrapped in any manner.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took tongs to triple sink, washed, rinsed, sanitized tongs, returned to cook line and handled food without washing hands and changing gloves. Manager coached employee. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at grill.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles in water 84°f at cook line, manager removed. Corrected On-Site Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water 78°, manager removed utensils to dish pit. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves wiped hands on apron, then handled food without washing hands and changing gloves. Manager coached employee. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by flat top,blocked by trash can. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line plating food wearing a watch. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on floor in kitchen. Manager put in empty bucket to keep off floor. Corrected On-Site