ISTANBUL MEDITERRANEAN Inspection – November 27, 2023

High Priority 1

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked food in glass reach-in-cooler in back kitchen area **Corrected On-Site**

Corrected On-Site

Intermediate 4

#8Intermediate11-27-4

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.

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Coffee items stored in front kitchen area hand sink **Corrected On-Site**

Corrected On-Site

#10Intermediate11-26-1

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.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in reach-in-coolers in back kitchen area

Basic 6

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic14-09-4

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

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back kitchen area area on prep table

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#5Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

Florida Food Watch