BOSNIAN ORIENTAL FOOD Inspection – January 28, 2025

High Priority 3

#5High Priority03C-98-1

High Priority – Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Half Cone of gyro on frontline cooker from last night.

#6High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Shopping bags used to hold meats. Reach in freezer.

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half Cone of gyro on frontline cooker from last night.

Stop Sale

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. Container of cooked beef made Sunday not date marked. Marked by manger. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )

#2Basic29-08-4

Basic – Plumbing system in disrepair. Hole in kitchen Hand Wash Sink causing leak from beneath sink. Per Person In Charge. Work in progress.

#3Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Frontier single service to go containers not inverted.

#4Basic14-55-4

Basic – Uncleanable knife block in use to store knives. Wood Knife block in kitchen.

Florida Food Watch