ABA TURKISH RESTAURANT

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Inspection history

1. Feb 5, 2025

   A
   4 violations

   • Critical:Live roaches in facility's food or non-food area.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

2. Jul 17, 2024

   ✓
   2 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

3. Jul 15, 2024

   ✕
   4 violations

   • Critical:Live roaches in facility's food or non-food area.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

4. Jul 12, 2024

   ✕
   3 violations

   • Critical:Live roaches in facility's food or non-food area.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

5. Jul 10, 2024

   ✕
   6 violations

   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

6. Mar 7, 2023

   A
   4 violations

   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

7. Feb 21, 2023

   ✕
   4 violations

   • Critical:Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

8. Sep 20, 2022

   A
   5 violations

   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • Critical:Live roaches in facility's food or non-food area.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Evidence of rats or live rats in establishment's food or non-food areas.

9. Feb 9, 2022

   ✕
   9 violations

   • Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
   • Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Single service item reused, improperly stored, dispensed; not used when required.
   • Critical:Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Thawing procedures improper.
   • Critical:Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical:Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.