Anatolia

1. Salads in the display cooler were overfilled, and the top of the salad was not being kept below 4 degrees Celsius. High risk foods being refrigerated needs to be kept below 4 degrees., , Operator was educated on the proper refrigeration techniques and corrected during inspection. , , 2. Display cooler at the front was showing a temperature of 10 degrees Celsius. High risk foods being refrigerated needs to be kept below 4 degrees. , , Operator turned the cooling unit on and corrected on site., , 3. Soup was being cooled in a large pot that made it unable to cool in the required time frame of 60C - 20C in 2 hours, and 20C - 4 in 4 hours. Food needs to be cooled properly to ensure it does not spend too much time in the danger zone., , Operator was instructed to break down the food and cool it smaller trays to let the soup cool down faster. Corrected during inspection., , 4. Freshly cooked ground beef kababs were measured at 71C. Ground beef needs to be cooked to 72C to be considered safe to eat. , , Operator put the beef back on the grill and corrected onsite.

Dishes were being air dried in the sanitizing section of the manual dishwasher due to an insufficient drying rack, resulting in an inability to sanitize dishes., , Operator was instructed to remove the clean dishes from the dishwasher and airdry them in a designated area, and to install a drying rack.

Hand sink in the grocery store section by the display cooler did not have a proper hand towel set up, despite food handling occurring in the area. Hand sinks with soap and hand towels must be present in all areas where food handling occurs. , , Please get a proper paper towel dispenser to prevent handling of the paper towel roll or stop all food handling in the area by ensuring food comes prepackaged.

Workers were unable to access the hand sink in the kitchen area due to it being obstructed by a waste bin. Workers need to be able to wash their hands at all times to allow staff to practice proper hygiene., , Obstruction was moved during inspection.

An open mouse trap was found in the food handling area on the ground by the hand sink. Open mouse traps are prohibited to be in the same area that food handling occurs., , Please remove the open mouse trap from the facility.

An unlabeled bottle of pickled carrots with no expiry date and product origin was observed on the shelf in the grocery section. Food items not meant for immediate consumption need to be properly labeled for the customers safety., , Bottle was removed and corrected on site

Chlorine sanitizer solution in spray was measured to be above 200 ppm. Chlorine sanitizer needs to be at 100 ppm. , , Operator was educated on proper sanitizing procedures and corrected during inspection

1. Freezer in the back by the stand-up coolers had a broken gasket that was being held on with tape, making it difficult to clean. Food equipment must be kept in good repair to allow for effective use and proper cleaning., , Please replace the gasket so the freezer is easy to clean and is properly sealed., , 2. Display cooler in the grocery section of the store uses a fabric cover on the backside that is not smooth, non-porous, and easy to clean., , Replace the cover with one that is smooth, non-porous, and easy to clean.

1.The stand-up coolers with glass doors in the back left section of the facility had meat products stored above dairy products, creating a risk of contamination. All meat products should be stored below dairy, produce, and other ready to eat items., , Operator was educated about proper food storage techniques and corrected on site., , 2. The large metal stand-up coolers closer to front had had meat products stored above dairy products, creating a risk of contamination. All meat products should be stored below dairy, produce, and other ready to eat items., , Operator was educated about proper food storage techniques and corrected on site.