OLIVE TREE GREEK GRILL

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish washing machine is soiled with dust and old food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen ceiling vents are dusty Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed prep person change tasks and not wash handing before changing gloves. Re-educated and corrected Corrected On-Site

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Observed partial cones of both beef and fully cooked chicken gyro cones in walk in cooler from approx 11am. Temped 46-45°. Intact cones can not be cooled. Items must be sliced and then placed in cooler, operator sliced meats immediately and cooked on grill. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partial cooked beef gyro cone cooling above ready to eat soup prepared on site, corrected Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher handling soiled items from cooks station to dishwashing area , then moving thru out kitchen wearing same gloves and touching counter tops. Re-educated and correct Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles sanitizer stored over to containers, corrected Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. One ceiling tile in service line area discolored.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans used as food prep storage on top shelf not inverted, corrected Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 door reach in cooler in kitchen/prep area with multiple employee beverages stored above client items. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge broken, part on order, secondary temp strips being used by operator and record.

Basic - Old labels stuck to food containers after cleaning. Residue for old label still in cleaned food storage equipment.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Wash temps lowering with consecutive use in short period of time. First run 154°F, second 152°F, third 149°F. Operator set up sanitizer sink. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor beneath hand wash sink in front counter area. Operator replaced with double bucket Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks

Basic - Light not functioning. Hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above grill

Basic - Old labels stuck to food containers after cleaning. Under prep sink

Basic - Working containers of food removed from original container not identified by common name. Rice under table Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook on line without beard guard in place while in food prep