Golden Isles Olive Oil

Observed during the course of this inspection that the facility charcuterie cooler was holding TCS foods above 41 deg f. COS: All TCS foods were discarded. CA: Glynn EH instructs management to have the unit serviced before use and to ensure that all TCS foods are properly cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the dish machines at the bar and in the main kitchen were not properly sanitizing dishes through chemical or hot water methods. The sanitizer at the 3 compartment sink was diluted and not at the proper concentration. COS: Machines were placed out of use until services an a new container of sanitizer was supplied at the 3 comp and concentration was verified. CA: Glynn Eh instructs management to ensure that sanitizer methods are being tested and verified to be working properly multiple times a week.

Observed during the course of this inspection that the soda gun nozzle located at the bar as well as the inside of the ice machine displayed buildup on them. COS: Units were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are kept clean to sight and touch as well as sanitary.

Observed a bottle with ranch dressing as well as another one with blue cheese dressing being stored in ice bath (ice had melted) at a temperature above the allowed 41 F for cold holding in the kitchen area at the time of this inspection. COS: Discarded food items. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed dishwasher in bar area was not producing any sanitizer as the sanitizer jug was empty at the time of this inspection. COS: Sanitizer replaced. CA: Mechanical warewashing equipment must have a means of sanitizing. Glynn EH instructs management to use dishwasher in kitchen to wash utensils, cups, glasses, dishes from bar.

Observed there was no sanitizer bucket in the bar area at the time of this inspection. COS: Management added a sanitizer bucket. CA: A source of sanitizer must be readily available in areas where food is being handled.

Observed that conveyor belt on dishwashing machine was not working in dishwasher area at the time of this inspection. COS: Switch to manual warewashing while machine is serviced. CA: A warewashing machine's conveyor speed shall be maintained accurately and timed in accordance with the manufacturer's specifications.

Observed that facility did not have temperature test strips nor irreversible thermometer to measure water temperature on temperature dishwasher at the time of this inspection. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed a work bottle with aioli being stored in ice bath at a temperature of 44 F, also observed a bottle with tomato aioli being stored at 50 F in a container without any means of cooling in the cooking line at the time of this inspection. COS: Food discarded. CA: Time/Temperature Control for Safety Food shall be cold held at a temperature of 41 F or below to avoid contamination.

Observed dishwasher in bar area was not producing any sanitizer at the time of this inspection. CA: Mechanical warewashing equipment must have a means of sanitizing. Glynn EH instructs management to use dishwasher in kitchen to wash utensils, cups, glasses, dishes from bar.

Observed a bucket with sanitizer being stored beside clean cups as well as a bucket with paint which was being stored on a shelve beside salt/pepper shakers in server/cashier station at the time of this inspection. COS: Items removed. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above/beside food, equipment, utensils, linens, and single-service or single-use articles.

Observed Quat. sanitizer dispenser was producing a sanitizer solution that was bellow the allowed 200 ppm - 400 ppm at the time of this inspection. CA: Quat. sanitizer solution shall be kept within the allowed range of 200 ppm - 400 ppm.

Observed manual ware washing was being done without the use of sanitizer at the time of this inspection. COS: PIC integrated Quat. sanitizer to his washing process. CA: Ware washing shall follow the allowed rinse, wash, sanitize three step process.

Observed a bowl completely immersed in a large pickle container in the walk-in cooler at the time of this inspection. COS: PIC Discarded pickles. CA: Food items shall be protected from physical contaminants.

Observed walk-in freezer cooling unit had a large ice buildup at the time of this inspection. CA: Physical facilities shall be kept in good repair to avoid contamination.

Observed clean dishes in the dish area not stored inverted at the time of this inspection at the time of this inspection. COS inverted CA TEducate staff on the need to store clean dishes in a protected manner

A rice spill was observed in the dry storage area at the time of this inspection. COS Cleaned up

Observed CH TCS foods not being held at or below the required 41.0 in three CH units at the time of this inspection. COS: Discarded. CA: Manager stated temps. will be checked more frequently.

Observed water leaking out of two cold hold units (RI and WI) at the time of this inspection. COS moved product to avoid contact. CA Units will be repaired

Observed CH TCS foods not being held at or below the required 41.0 in two CH units at the time of this inspection. COS: Discarded. CA: Manager stated temps. will be checked more frequently.

Observed window cleaner being stored by food ingredients in the prep area, and glasses stored by chemicals in the storage area, and glasses stored by chemicals in the storage area at the time of this inspection. COS: Items moved. CA: Manager stated items will be stored according to their nature.

Observed ROP fish being thawed inside the sealed package on the prep. line at the time of this inspection. COS: Discarded. CA: Manager stated they will properly thaw fish going forward.

Observed no hot water at any hand sinks during the time of this inspection. CA: Manager and owner stated that plumber will be contacted to resolve this issue immediately.

Observed mold-like buildup on food contact surfaces in the ice machine at the front of the kitchen at the time of this inspection. CA: Manager stated the ice machine will be deep cleaned this evening.

Observed no test strips for the bar area dish washer; Observed the bar area dish washer not reaching required concentration of sanitizer at the time of this inspection. CA: Manager stated the dishwasher will be repaired and inspector left test strips for the bar staff to use until they are provided by management.

Observed hood vent filter missing from the hood in the main kitchen at the time of this inspection. CA: Manager stated they will replace missing filter.