OLIVE U MEDITERRANEAN GRILL

Violations (8)

• 03B-01-6CriticalCorrected on site

  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.

  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**

  High Priority

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  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

• 12A-13-4CriticalCorrected on site

  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.

  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

• 01B-02-5Critical

  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 - 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

• 03F-02-5Critical

  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 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

• 03D-06-5Critical

  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 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

• 02C-04-5

  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

  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.

  Intermediate

• 08B-17-4Corrected on site

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

  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**

  Basic