TAKSIM TURKISH GRILL Inspection – August 20, 2024

High Priority 2

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw lamb kabobs stored over cooked soup in reach in cooler. Operator moved – raw beef over cooked beef in walk in cooler

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – cut gyro meat (45F – Cold Holding). – raw Philly meat (47F – Cold Holding). Operator cooked.

Intermediate 1

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. – various items in walk in cooler and reach in cooler prepared longer than 24 hours per operator.

Basic 5

#1Basic32-02-4

Basic – Bathroom door left open other than during cleaning or maintenance. – women's restroom

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. – side door

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. – tongs on oven door handle, operator moved. **Corrected On-Site**

Corrected On-Site

#4Basic38-12-4

Basic – Light shield for lights in food preparation, food storage or warewashing area missing end caps. – front counter area

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. – at triple sink

Florida Food Watch