MA BELLE BAKLAVACISI

Foods that can spoil quickly were stored at temperatures between 4°C and 60°C, which is the danger zone where bacteria can grow; they should be kept either below 4°C or above 60°C.

The restaurant did not have liquid soap and paper towels available at handwashing stations as required.

The restaurant did not use a strong enough bleach solution to properly sanitize utensils; the chlorine level was below the required 100 parts per million.

The restaurant did not provide soap or detergent at handwashing stations as required by health regulations.

The restaurant's restroom was not equipped with single-use paper towels or a hand dryer for customers to dry their hands.

Employees were observed using the handwashing station for purposes other than washing their hands.

The food preparation area had dirty floors that were not being kept clean.

The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.

Food handlers were not taking proper measures to prevent hair from contaminating food being prepared or served.

The walls in the food preparation area need to be repaired and kept in good condition.

The restaurant did not have a trained food handler or supervisor present at all times while it was open.

A food handler or supervisor at this restaurant did not complete required food handling training.

The restaurant did not have a valid health permit displayed at the time of inspection, and the matter has been referred to the municipal licensing department.