OLI'S FASHION CUISINE

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 to place in dishwasher then handled clean dishes from dish drying rack; no hand wash. Employee washed hands and cleaned and sanitized dishes. Corrected On-Site Warning

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 served touch face then handled clean glass of raspberries; no hand wash. Server washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found. Observed two flies flying around in kitchen; one fly landing on clean glass. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw tuna stored over ready to eat meatballs; not all items commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by fryer: Raw steaks stored over washed and cut Brussels sprouts. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by fryer: Raw ground beef stored over raw squid. Flip top cooler across ovens: Raw ground sausage stored over raw fish. Operator stored properly. Corrected On-Site Warning

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. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. 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 flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At flip top cooler by fryer: milk (72F - Cold Holding) As per chef, stored on counter 30 mins prior. Not prepped or portioned today. Operator placed to quick chill. On top of counter: butter (73F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At walk in cooler: meat sauce (45F - Cold Holding); risotto (46F - Cold Holding);tomato sauce (47F - Cold Holding); fruit salad (44F - Cold Holding) As per operator, delivery received 2 hours prior and door was continuously open for approximately 1 hour. Not prepped or portioned today. Operator placed bags of ice over products Repeat Violation Admin Complaint

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. Several items at taco station, expo line and middle station identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored since 3.75 hours, operator discarded. Corrected On-Site Warning

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 flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At server station: Chemical cleaner stored over bread. Server stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Prep Sink: black beans (62F at 2:30pm; 56F at 3:55pm - Cooling) as per employee since 12:00pm. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Operator placed ice bag in product and placed to quick chill. At flip top cooler by hand wash sink: chopped lettuce (57F at 3:13 pm; 57F at 3:55pm - Cooling); as per employee since 12:00pm; chopped tomatoes (54F at 3:13pm 48F at 3:55pm - Cooling) as per operator since 12:00 pm. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed ice bag on items and placed to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify several items on menu for example, Shrimp and grits, that contains undercooked eggs. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked beets prepared over 24hours as per operator; not date marked. Operator date marked. Corrected On-Site Warning

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. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm chlorine. Operator corrected to 100 ppm chlorine Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer on cook line Raw Carpaccio beef and raw pork over biscuits Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1. Overstocked Cheese 46F cold holding, Sitting on top of table on cook line heavy cream 60F cold holding Flip top cooler #2 raw beef 50F cold holding, cheese 50F cold holding, raw shrimp cold holding Walk in cooler cooked risotto 44F cold holding, cooked beans 44F cold holding, marinara sauce 44F cold holding, bread pudding 44F cold holding, cooked quinoa 44F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. Items on cook line and walk in cooler were iced down Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line sitting on top of convection oven Warning

High Priority - Toxic substance/chemical improperly stored. Cleaning spray stored next to flour on top of shelves on cook line. Operator removed Corrected On-Site Warning

Intermediate - Clams tags not marked with last date served. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Raw chicken at 1:17pm (46F cooling) since 30 minutes at 2:02 pm the same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down Corrective Action Taken Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm quaternary. Corrected to 200pom quaternary Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50 in the center and 46 around the edges, second pot of marinara 54 in the center 48 around the edges cooling overnight based on date marked 08/09/23, mashed potatoes 51 in the center 49 around the edges. As per cook prepared yesterday. As per cook Cooling overnight in tightly covered container. Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. dishwasher chlorine 0 ppm. Manager primed and checked again .chlorine 100 ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying around at the bar in dining room. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast pan stored on top of raw bacon box in walk in cooler. Explained and manager rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live crawling on red wash cloth bucket on right side of the drain board of three compartment sink. Employee killed the roach Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara 50 in the center and 46 around the edges, second pot of marinara 54 in the center 48 around the edges cooling overnight based on date marked 08/09/23, mashed potatoes 51 in the center 49 around the edges. As per cook prepared yesterday. As per cook Cooling overnight in tightly covered container. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi 51, sautéed mushrooms 51, pesto( fresh garlic and oil) 51 stored on top of the pan in flip top cooler at prep station, Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by trash can and spray bottle stored in same hand sink, several spray bottles stored in hand sink by prep table. Manager removed all. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Green color liquid spray bottle and light yellow color liquid spray bottles not labeled. Manager labeled. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance the white plastic ice deflector of the ice machine. Warning

Basic - Dead roaches on premises. 2 dead in hand sink by three compartment sink. Employee cleaned and sanitized the sink. Corrected On-Site Admin Complaint

Basic - Food stored on floor. Two boxes of food stored on floor in walk in cooler. Explained and manager moved both on the shelf. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under white cutting board. Employee removed Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance buildup in hand sink on cook line. Warning

Basic - Pizza spatula stored in cracks between flip top cooler and prep table. Manager removed the spatula. Corrected On-Site Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler two deep covered containers with Cooked beans at 1:12pm ( 52°F cooling), per operator product cooling since yesterday,. Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Employee handled raw fish and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade towels used for - direct contact with clams. Operator removed Corrected On-Site

High Priority - Raw animal food stored( raw chicken )over/not properly separated from ready-to-eat food.( buttermilk) Inside cooler next to fryer Operator stored properly Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on shell clams Operator unable to provided tag Operator discarded . See stop sale.

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 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler two deep covered containers with Cooked beans at 1:12pm ( 52°F cooling), per operator product cooling since yesterday,. Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler next to fryer several items Flip top cooler #2, raw chicken 46°F cold holding, raw beef 46°F cold Holding, raw shrimp 46° cold Holding, raw chicken 46°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products and called for service Observed inside walk-in cooler cooked risotto 46°F cold Holding, cooked quinoa 46°F cold Holding , Per operator products stored for approximately two hours. Per operator products not prepared or portioned today Operator iced down products Corrective Action Taken

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. Observed several items throughout kitchen area like cooked rice, oil and garlic , pork , butter . Per operator products stored for approximately 1 hours. Operator timed marked products for the remaining time of 3 hours. 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 seating on kitchen area Cooked chicken 127°F hot Holding, Alfredo sauce 130°F hot Holding Per operator products stored for approximately 1 hour. Operator moved to heat surface to reheating to 165°F + 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. Emailed poster Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Prep hand washing sink blocked by breading rack Operator removed 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. Emailed form to operator Corrective Action Taken

Intermediate - No tag on shell clams Operator unable to provided tag Operator discarded . 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.

Basic - Clams tag removed from original container for long-term storage. Operator provided tag Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container inside walk-in cooler with short rib at 11:10am (50 - Cooling);per operator product cooling overnight. Product did not cooled to 41°F within 6 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep container on ice bath with beer and cheese soup at 10:25am (125 - Cooling) per operator product cooling for approximately 30 minutes, rechecked at 11:30am same temperature. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator added more ice . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef(carpaccio) stored above a container with diced fruit inside reach in cooler across from grill. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

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. Observed inside protein reach in cooler across from oven raw fish (48 - Cold Holding); raw salmon (48 - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container inside walk-in cooler with short rib at 11:10am (50 - Cooling);per operator product cooling overnight. Product did not cooled to 41°F within 6 hours. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on top of cook line across from grill a container with chimichurri (60 - Cold Holding). Observed a botle with chili sauce (50 - Cold Holding)seating on ice bath by taco cooler. Per operator both products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved to inside of reach in cooler. Observed inside protein reach in cooler across from oven raw fish (48 - Cold Holding); raw salmon (48 - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

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. Observed an overstocked container with sliced tomatoes at 10:33am (60 - ambient Cooling)rechecked at 10:50am same temperature. Per operator product ambient cooling for approximately one hour. At the current cooling rate product will not cooled to 41°F within 4 hours. Operator removed overstocked product Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Prep hand washing sink blocked by plastic wrap, aluminum foil. Operator removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Single-service articles not stored inverted or protected from contamination.above cook line. Operator stored properly Corrected On-Site