ZIYAFET KEBAB TURKISH CUISINE

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.

A food worker at the restaurant did not wash their hands properly to prevent food contamination.

The restaurant did not properly protect food from becoming contaminated or spoiled.

The restaurant did not keep records documenting the pest control treatments that were performed.

The restaurant did not have enough handwashing stations available for employees to wash their hands properly.

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 properly clean and sanitize equipment surfaces as required by health regulations.

The food preparation areas of the restaurant were not kept clean and sanitary as required by health regulations.

The ceiling in the food-handling area was not kept clean.

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