Turkuaz Turkish Cuisine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding) inside cook line reach in cooler. Employee voluntarily discarded. **Corrective Action Taken**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (54F - Cooling) inside walk in cooler. As per employee was prepared previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (54F - Cooling) inside walk in cooler. As per employee was prepared previous day.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

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 to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at storage room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside walk in cooler with no date marked, as per employee for more than 24 hours prior.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employees training missing date of birth.

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

Basic - Food stored on floor. Observed bottles of water stored on floor at hallway.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at hallway.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice maker.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands. Instructed employee on proper way and he did. **Corrective Action Taken**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen by cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen area.

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ As per the new owner Restauranteur 2025 LLC he bought the restaurant on 10/ 01/2024. **Warning** - From follow-up inspection 2024-11-05: High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ As per the new owner Restauranteur 2025 LLC he bought the restaurant on 10/ 01/2024. **Warning** **Time Extended**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-11-05: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2024-11-05: Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning** **Time Extended**

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-11-05: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** **Time Extended**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand washing sink at kitchen. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cookline,

Basic - Food stored on floor. Observed box of frying oil stored on floor at dry storage area. **Repeat Violation**

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light at walk-in cooler.

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. Observed chef touching ready to eat cut tomatoes. Couched chef on correct procedure. Food discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked potatoes at walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb (54F - Cold Holding). As per chef, less than two hours. Chef closed flip top and lower cooling temperature on reach-in cooler for rapid cooling.

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. Observed dishmachine with a 0 ppm chlorine concentration. Chlorine sanitizer solution was changed and new concentration was 100 ppm. **Corrected On-Site**

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 manager with cleanup procedures via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at kitchen area.

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

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. Provided manager with employee reporting responsibilities agreements via email.

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink at cook line.

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. Observed Hamza Ozturk, working for more than 60 days, with no proof of food handler training.

Basic - Bowl or other container with no handle used to dispense food. Observed cup used as scoop inside flour container at dry storage area.

Basic - Food stored on floor. Observed uncooked rice stored on floor at dry storage area.

Basic - Plumbing system in disrepair. Observed hand washing sink plumbing leaking at kitchen.