Anatolian Bites

Year by year

Inspections

1. Sep 28, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Tray of raw shell eggs stored above ready to eat confections on shelving unit in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Opened gallon of milk and cheesecake mix being cold held in walk-in cooler is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed: small flies present by mop sink and by 3 compartment sink.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events. Operator additionally states the mop and mop bucket used to clean up would be the same as are used to clean the kitchen.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events. Use different cleaning equipment when responding to an event.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonia in the sanitize basin of 3 compartment sink is at 500 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the alcohol-based sanitizer spray is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions. If a test kit is not available, discontinue use of sanitizer for food contact surfaces.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - EQUIPMENT ON FLOOR

     Clean aprons and utensils stored hanging on shelving rack in kitchen where they may be contaminated by passers-by.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor where they are protected from any potential contamination. Discontinued hanging items on shelving rack.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Bottles of cleaning chemicals stored over clean equipment on dry storage room shelving rack.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

2. Jul 8, 2025 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11