OLIVE U MEDITERRANEAN GRILL

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager touch pants to fix then began to handle clean pan; no hand wash. Manager washed hands. Corrective Action Taken

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. Observed employee handle dirty dishes then handle clean fryer basket; no hand wash. Advised operator that employee should wash hands and operator placed fryer basket to be cleaned and sanitized. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: cut lettuce (53F at 2:45pm; 46F at 3:20pm- Cooling) As per operator, cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items in make table including bottles and steam table not time marked. As per operator, items stored since 1:30pm; advised operator to time mark.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: cut lettuce (53F at 2:45pm; 46F at 3:20pm- Cooling) As per operator, cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice with lentils (93F - Hot Holding) As per, stored 1.75hrs. Operator reheated to 205F. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler Observed house made falafel prepared, frozen then taken out to thaw date marked 03/13/26. Product dated with first prep date. Advised operator to properly track dates.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed peppers stored over blanched fries. Operator corrected. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched face with hand and without washing hands operator handled metal pans of food in reach in cooler, discussed with operator who washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen on storage rack spray bottle of cleaning agent stored directly above boxes of single service silverware, discussed with operator who removed chemical bottle. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside blast chiller fried chick pea (53F - Cooling) to 52F at 2:30 to 53F at 2:30; cooked rice (46F - Cooling) at 2:30 to 56F at 2:30, at this rate of cooling product will not reach 41F within 6 hours, while products cooling employee stop machine and added large batch of cooked French fries, discussed with operator who spaced products out and turned blast chiller back on. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped sanitizer bucket down hand washing sink, discussed with operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked rice (86F at 2:58pm- Cooling) As per manager, cooling since 12pm. Item stored covered. Food did not cool from 135F to 70F in 2 hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans( chick peas and fire roasted sweet red peppers)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked rice (86F at 2:58pm- Cooling) As per manager, cooling since 12pm. Item stored covered. Food did not cool from 135F to 70F in 2 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked lentil rice (127F - Hot Holding) As per operator, cooked and held for approximately 3 hours. Operator reheated to 174F. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched head, touching hair then served food; no glove change no hand wash. Employee changed gloves and washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes then touched prep counter and clean bowl to serve meal; no hand wash. Employee changed gloves and washed hands. Corrected On-Site

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