LOS OLIVOS BISTRO

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. Cookline - left flip top - cream (45-46F); Dulce de leche with milk (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.

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. Cookline - left flip top - cream (45-46F); Dulce de leche with milk (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. White reach in freezer - raw beef and raw fish stored over ready to eat empanada shells and cooked corn. Operator stored all items properly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. White reach in freezer - raw beef and raw fish stored over ready to eat empanada shells and cooked corn. Operator stored all items properly. **Corrected On-Site**

High Priority

Shell eggs in use or stored with cracks or broken shells. Cookline flip top - 2 broken raw shell eggs in container with un-cracked eggs. See stop sale.

High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline flip top - 2 broken raw shell eggs in container with un-cracked eggs. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cream (45-46F); Dulce de leche with milk (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cream (45-46F); Dulce de leche with milk (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority

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. 1 employees - less than 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

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. 1 employees - less than 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

Intermediate

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

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

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and items on shelf with clean plates.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and items on shelf with clean plates.

Basic