Turkuaz Mediterranean

Basic – Cutting board has cut marks and is no longer cleanable. White board on prep line

Basic – Floor not cleaned when the least amount of food is exposed. Underneath kitchen equipment cooks line

Basic – Food stored on floor.sauce bottles rice bags drink cans in back room by restrooms Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Main prep line cooler bottom shelf

Basic – Single-service articles improperly stored. Togo containers in boxes on floor back room by restroomsnnOffice has plastic containers in bags on floor. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce and veggies reach in cooler back area. Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook rice 110 f operator reheated to 165 f 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.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrected On-Site

Intermediate – No soap provided at handwash sink. Back kitchen area