OLEY'S KITCHEN & BBQ

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in reach in glass cooler overnight 46. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in glass cooler overnight 46. Operator discarded.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in dining area reach in cooler made Saturday per employee.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in white chest freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon and tongs in standing water of 89 on griddle. Employee turned up heat on griddle. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler. Operator placed ambient thermometer in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mash potatoes marked 10/2 but made 11/2 per operator. Operator removed label and changed for 11/2. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by 3 compartment sink opened 3 days ago per operator . Operator marked date. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by hand wash sink at front service counter. Operator labeled bleach. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in white chest freezer by 3 compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in hand wash sink by 3 compartment sink. Operator removed and placed back into each in cooler to thaw under refrigeration. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Collared greens soaking in hws by 3 compartment sink. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At 3 compartment sink. Operator labeled degreaser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container bowl no handle used to scoop rice hold holding. Operator removed . Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Front by hws. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken with french fries, and fish in reach in chest freezer.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef stew dated 11/23 Collard greens 11/22 Curry chicken 11/22 Curry goat 11/22 Oxtail 11/22 Meatloaf 11/20

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Beef stew 11/23 Collard greens 11/22 Curry chicken 11/22 Goat 11/22 Oxtails 11/22 Ribs 11/22 Meatloaf 11/20

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oxtail 47f, Turkey 50F, Collard greens 58f in reach in coolers by front service counter. Pork chops on griddle cooling since 9 am per cook 98°f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oxtail 47f, Turkey 50F, Collard greens 58f in reach in coolers by front service counter.

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. Provided form to operator who acknowledged and posted in office. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator. Operator had employees acknowledge and sign. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes in reach in cooler by cooks line. Operator date marked 12/1. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles at front prep counter by handwashing sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils in standing water 98°f. Operator placed on stove for temperature recovery. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, jacket and purse on rolling cart with can goods. Operator removed personal items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, hood filters and behind cooking equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet mop not stored in a manner to allow the mop to dry. At front service counter by hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 47-51f Chickenlings- 44-47f Turkey wings 46-49f in reach in cooler by chest freezer per operator less than 4 hours. Operator removed items from cooler for temperature recovery placed in reach in freezer. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Rice scoop cup no handle. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle not provided in women's restroom. Repeat Violation

Basic - Ice buildup in reach-in freezer. Chest freezer. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer. Repeat Violation

High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice past 7 days - From follow-up inspection 2023-11-29: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil in kitchen. Manager placed on the table Corrected On-Site - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Chest freezer - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In large container of rice. Manager stood up scoop. - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F on flat top . Manager turned up heat. Corrective Action Taken - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Men's . Manager placed sign Corrected On-Site - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer. Repeat Violation - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored on a soiled surface. To go container invert steam table - From follow-up inspection 2023-11-29: Time Extended

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. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Bottom of stand up cooler in prep area broken.

Basic - Food stored on floor. Oil on the floor. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Light not functioning. Hood system.

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

Basic - Outer openings not protected with self-closing doors. Back door of kitchen. Repeat Violation

Basic - Toilet/urinal not flushing/functioning properly. Toilet broken in female restroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stove on cook line. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Light not functioning. One light burned out in Hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and grease receptacle out back of restaurant heavily soiled with grease. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door of kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. All bulk containers in kitchen.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease - From follow-up inspection 2022-05-10: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of Surface cleaner.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters and grease receptacle out back of restaurant heavily soiled with grease.

Basic - Outer openings not protected with self-closing doors. Self closing device not working properly at Back door to kitchen. Repeat Violation

Basic - Single-service articles improperly stored. Single service containers not stored upside down on shelf.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked ribs Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm retested at 50ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Basic - Cardboard used to line food-contact shelves. Cardboard under table by the fryer.

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

Basic - Faucet/handle missing at plumbing fixture. Hot water handle in female restroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 98°. Operator poured water out. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters slight build up of grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drinks stored in reach in. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door of the kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in kitchen.