OLIVE U MEDITERRANEAN GRILL

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in prep table at cook line; removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatula and grill scraper in water at 89 F Removed Corrected On-Site

Basic - Sanitizing solution for three compartment sink not free of food debris and visible soil. Operator changed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box holding unit at front counter service area cooked rice (122F - Hot Holding) per operator product out of temperature for approximately 2 hours; product placed on TPHC Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On shelf with cleaned and sanitized dishes a bottle of sanitizer tablets; discussed storage practices of chemicals; Bleach container a stored above shelf at three compartment sink directly above sanitizer compartment operator removed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose splitter no vacuum breaker

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above shelves with cleaned and sanitized and sanitized dishes and above dishwashing area AC vents rusted.

Basic - Food stored in a location that is exposed to splash/dust. Food on speed rack in walk-in cooler being splashed by condensation from fans; as per operator food placed inside cooler after being pulled out of the oven; Rechecked - food protected

Basic - Food stored on floor- cans of pickled cucumbers at cook line; operator stored on prep table Corrected On-Site

Basic - Plumbing system in disrepair. In walk in cooler condenser fan leaking water sprinkling onto floor; discussed with operator to have repaired.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved garbage can reaching inside the can and proceeded to start cutting red onions without changing gloves and washing hands; manger educated and employee washed hands ; Corrected On-Site

Intermediate - Handwash sink at front counter used for purposes other than handwashing- to store plastic cup Removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Fixed to 200 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - blanched French fries (45F - Cold Holding), front counter drawer-blanched French fries (45F - Cold Holding) not portioned today and prepared on Saturday - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - blanched French fries (45F - Cold Holding), front counter drawer-blanched French fries (45F - Cold Holding) not portioned today and prepared on Saturday - see stop sale.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - gyro meat (73F - Cooling) 1:20pm .50 hours remaining recheck 20 mins 75F. Gyro meat in deep covered container - operator moved to shallow containers and left uncovered during the cooling process. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer - operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from front counter- operator provided. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink - sanitizer bucket inside - operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phones from prep table. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. bowl in French fries Container - operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from front counter hand sink - operator posted. Corrected On-Site