OLIVE AND SEA

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. Operator set up triple sink to wash, rinse, and sanitize dish ware. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw fish stored above cooked carrots on speed rack inside walk in cooler. Operator properly stored. 2) Observed raw steak stored above raw fish in shelf inside walk in cooler. Operator properly stored. 3) Observed raw fish, not commercially packaged, stored above falafels, not commercially packaged, inside walk in freezer. Operator properly stored. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for sink and surface sanitizer.

Intermediate - No soap provided at handwash sink. 1):Observed no soap at pizza station hand wash sink. Operator provided. 2) Observed no paper towels at bar hand wash sinks. Operator provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soda gun nozzle at bar stored in standing water.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above cooked bacon inside ultraspec reach in cooler, in kitchen. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hot box// frittata (132F - Hot Holding); scrambled eggs (130F - Hot Holding) at cook line. Per operator, foods stored out of temperature for approximately 30 mins. Operator put foods in oven to reheat to 165F for hot holding. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of soda stored on dry rack above clean dish ware. Operator discarded. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed multiple ice buckets stored on floor next to ice machine, in kitchen. Operator properly stored. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator remade sanitizer bucket Chlorine 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler. Operator properly stored. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed wash temp at 150F. Operator set up triple sink to wash, rinse, and sanitize dishware. Corrected On-Site