Turkish Lazuri Cafe

Observed mouse cought in trap at lower level. Also IPM report shows mice activity. Provide additional services until there is no pest activity on site. Work with pest control company to identify the cause and find permanent solution.

Observed mouse cought in trap at lower level. Also IPM report shows mice activity. Provide additional services until there is no pest activity on site. Work with pest control company to identify the cause and find permanent solution.

Observed in-use utensils stored in 70F water next to the grill area; in-use utensils should be stored on a clean and dry sanitized surface in water 135F and above or in cool running water.

In the basement observed emloyees preparing foods without any effective hair restraints; provide effective hair restraints for food handlers.

No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; provide.

During the inspection there was no assigned person in charge; one of the manager showed up an hour into the inspection. Due to not having an assigned person in charge who is knowlegable the three-compartment sink was not set up properly and was in use none of the basins were filled with dish detergent solution or sanitizer solution and the employee washing dishes was not sanitizing wares at all after washing and rinsing. Assign a person in charge who is knowlegable about food safety illness policy and sanitization when the Certified Food Protection Manager is not on site. After the certified food protection manager arrived they set up the three compartment sink properly with quats testing at 200ppm.

No Allergen Awareness Certificate could be presented during the inspection; provide.

Provide covered waste receptacles for restrooms.

In the walk-in refrigerator observed raw chicken stored directly above raw beef and RTE cut vegetables stored directly below raw beef kebobs; an employee corrected on site after being directed by the health inspector; store foods in the refrigerator according to their cooking temperatures with RTE foods stored above raw proteins.

One of the location's exterior trash receptacles does not have lids; repair or replace to cover exterior trash receptacles properly. Ensure that exterior trash recepatcle lids are closed at all times to prevent pest activity.

Observed an employee preparing food in a large stock pot with the stock pot directly on the floor in the basement; provide a barrier for protection from the floor when preparing foods

No Allergen Awareness Certificate could be presented during the inspection; provide.

Provide covered waste receptacles for restrooms.

One of the location's exterior trash receptacles does not have lids; repair or replace to cover exterior trash receptacles properly. Ensure that exterior trash recepatcle lids are closed at all times to prevent pest activity.

Observed an employee preparing food in a large stock pot with the stock pot directly on the floor in the basement; provide a barrier for protection from the floor when preparing foods

Observed in-use utensils stored in 70F water next to the grill area; in-use utensils should be stored on a clean and dry sanitized surface in water 135F and above or in cool running water.

In the walk-in refrigerator observed raw chicken stored directly above raw beef and RTE cut vegetables stored directly below raw beef kebobs; an employee corrected on site after being directed by the health inspector; store foods in the refrigerator according to their cooking temperatures with RTE foods stored above raw proteins.

During the inspection there was no assigned person in charge; one of the manager showed up an hour into the inspection. Due to not having an assigned person in charge who is knowlegable the three-compartment sink was not set up properly and was in use none of the basins were filled with dish detergent solution or sanitizer solution and the employee washing dishes was not sanitizing wares at all after washing and rinsing. Assign a person in charge who is knowlegable about food safety illness policy and sanitization when the Certified Food Protection Manager is not on site. After the certified food protection manager arrived they set up the three compartment sink properly with quats testing at 200ppm.

No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; provide.

In the basement observed emloyees preparing foods without any effective hair restraints; provide effective hair restraints for food handlers.