CEDAR AND OLIVE

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go non food grade bags used to store meat used for grape leaves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked vegetables (120F-124F - Hot Holding) in pan on top of pans in steam well. Spoke to employee regarding reheating. Employee removed pan of grape leaves and placed cooked vegetables in steam well to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Blenders and cutting boards stored in employee hand sink next to dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing station on cook line without paper towels.employee provided paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee hired more than 60 days without food training. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing sanitizer without labels. Employee placed labels on spray bottles. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed drink cooler in dining area Ceiling not smooth nonabsorbent and easily cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Repeat Violation

Basic - Equipment in poor repair. Observed cutting boards deeply grooved.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed stand alone drink cooler used to store refrigerated items for restaurant not secured from the public.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Garlic sauce made with fresh garlic (46F - Cold Holding); Hummus (46F - Cold Holding). Employee stated garlic sauce was made at 10:30am and placed in reach in cooler. Employee removed Hummus and garlic sauce and placed in side reach in cooler. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed establishment without written procedures for vomiting and diarrhea clean. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink near register blocked with pan of pita bread. Employee removed and stored properly. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food training for some employees.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment without a consumer advisory. Inspector spoke to employee regarding beef kabobs and whether customer was able to order beef under cooked, employee said yes. Inspector will provide establishment with consumer advisory. Customer will need to ad consumer advisory to menu. Inspector provided consumer advisory. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Employee will put label on spray bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use skewers stored in bucket on floor of cook line. Employee will remove and store properly. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Observed establishment without Choking poster. Inspector provided copy of choking poster. Corrected On-Site

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