Cafe Istanbul

Violations (4)

• 2-2DCriticalCorrected on site

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.07(3)(a)] Observed front bar hand sink without soap or paper towels. Observed main kitchen hand sink soap dispenser not dispensing soap. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf CA: PIC was advised to keep handwashing sinks stocked with soap and paper towels. COS: PIC stocked the handwashing sinks. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed multiple foods in the walk-in cooler above 41 degrees Fahrenheit. (Hummus 44, Lamb chops 46, beef tenderloin 46, chicken 45). (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Affected food items were moved to the walk-in freezer. Corrected On-Site. New Violation.

• 15B

  Warewashing facilities: installed, maintained, used; test strips

  Violation of Code: [511-6-1.05(3)(h),(i),(j)] Observed no test strips for the 3 compartment sink. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf CA: PIC was advised to obtain the proper quat test strips for the 3 compartment sink. New Violation. Correct By: 09/26/2026

• 15C

  Nonfood-contact surfaces clean

  Violation of Code: [511-6-1.05(7)(a)2,3] Observed multiple reach-in coolers in the main kitchen with a heavy buildup of residue on the outer surfaces of the doors. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: PIC was advised to maintain the non-food contact surfaces clean free of an accumulation of dust, dirt, food residue, and other debris. New Violation.