KALAMATA MEDITERRANEAN CUISINE Inspection – September 24, 2024

High Priority 1

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw meat at cook line. Chef moved the items upon minimum required cooking temperature. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate53A-03-7

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Caglar Ortatepe food manager certification expired on 9-8-2024.

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed knife stored inside handisnk by cook line. Manager removed then. **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic36-34-5

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

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved at preparation area.

#3Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed bucket of oil not stored at least 6 inches off of the floor by cook line. Manager removed it from floor. **Corrected On-Site**

Corrected On-Site

#4Basic36-27-5

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

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

Florida Food Watch