The Green Olive AZ

Inspector's notes

Observed two tray of raw chicken stored on a shelf in the walk-in above kafta (beef). Discussed proper food storage and person in charge (PIC) moved the chicken to the bottom shelf at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food containers stacked at the clean rack that were still wet. Person in charge (PIC) separated the containers to allow for proper air drying at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of dust and debris on the ceiling tiles above the cooking station and reach-in coolers. Also observed holes in the ceiling in this same area as well as rough spots that may make it difficult to keep clean. Please clean and repair the ceiling above food. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the 2 overhead recessed lights above the cookline did not have covers like the other lights in that area. Please repair or replace the protective shielding on the lights by next routine inspection to reduce risk of contamination should the bulbs burst or break. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee remove earpiece from ear and not wash hands before going back to cooking. Also observed employee reaching into the box of gloves and donning gloves without washing hands. Inspector stopped employee and explained when hand washing was required. Employee washed hands properly at hand sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Inspector left PDF guidance documents of hand washing. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that the hand wash sink near the three-compartment sink did not have an approved hand drying provision at time of inspection. Person in charge (PIC) re-stocked the paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two stacks of uncovered single use to-go containers stored facing up at the front counter. Inspector asked person in charge (PIC) to store upside down to reduce risk of contamination. PIC turned containers upside-down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the 3 overhead lights above the cookline did not have covers like the other lights in that area. Please repair or replace the protective shielding on the light by next routine inspection to reduce risk of contamination should the bulbs burst or break. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an open container of yogurt on a food prep area. Person in charge (PIC) stated it was for an employee and moved it to the trash at time of inspection. Also observed a disposable water bottle with a screw top lid. Discussed with PIC that employee drinks should have a lid and a straw to reduce risk of contamination. Also discussed moving all employee food and drinks to a designated area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken being stored in the walk-in cooler above raw lamb and cooked beef. Discussed internal cooking temperature with person in charge (PIC) and the order raw animal proteins need to be stored in the cooler. PIC moved the chicken below the other raw meats at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use knives being stored between the two cold holding units across from the cook station. Discussed with person in charge (PIC) that storing knives in an area that is hard to keep clean increases risk of contamination. PIC moved the knives at time of inspection and coached employees. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the walk-in cooler, observed pans and tubs of raw chicken placed atop, cooked rice and pans of veggies such as cilantro. discussed the proper storage for all raw chicken pans, and raw marinated chicken. manager relocated all raw chicken pans to a designated lower shelf and relocated veggies tubs to a higher shelving location. corrected Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

some spray bottles in the back food prep. kitchen without identification. manager labeled bottles during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some of the food prep. wet towels placed on tortilla bread boxes. also checked the sanitizer solution. noted at 0 ppm discussed with manager. manager removed towels. chlorine sanitizer at 50 ppm established. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back food prep. area, some ceiling panels have peeling started. also some panels cracked. showed manager. please repair or replace to smooth, easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a chub of raw gyro meat on a spit that was turned off with the chub measuring 53*F externally and frozen solid in the middle. PIC stated the spit gets too hot and is periodically turned off to prevent burning. Advised PIC that the gyro must be continuously cooking and rotating or on time as a control and discarded after 4 hours. PIC turned to the burner and rotation back on at the time of inspection. Discussed that interruptions to the cooking process may allow portions to begin to cool exposing it to the danger zone. Corrective Action: Corrected at time of inspection.

Inspector's notes

No RPZ backflow observed connected to the soda machine. PIC stated that another soda fountain was previously installed but not in use. PIC stated the new soda fountain was installed a few months prior. All carbonated soda fountain systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. A stainless steel RPZ is required if installing downstream from carbonation. All testable backflow devices must be certified. Provide an approved backflow device prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed tongs and a spoon stored above the steamer stored in water measuring 120*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Re-install the additional faucet to the left of the three compartment sink, as discussed. The chemical dispenser cannot solely fill the sanitizer compartment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above RTE chopped lettuce, raw ground beef, and cooked garbanzo beans. Observed raw salmon and beef kabobs stored above raw potato slices in water and garbanzo beans. In the drawer cooler, observed raw chicken stored above raw lamb chops. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling garbanzo beans between 44-51*F when measured with a probe thermometer stored in a covered bus tubs on the ground in the walk in cooler. Per PIC, the beans were cooked yesterday and placed in the walk in to cool overnight. Also observed cooked chicken shawarma stored in a covered and stacked metal pan with temperatures ranging from 47-74*F when measured with a probe theremometer. Per PIC, the chicken had been prepared just over two hours prior to the start of the inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to stored in shallow containers with less than 4 inches of cooling foods. Advised PIC to utilize the walk in freezer or upper racks to expedite cooling. Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected ---------- Repair the back exterior door to ensure the air curtain micro-switch will be pressurized when needed. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ---------- Observed multiple scoops in dry storage foods with the handles touching food products. The scoops were removed and adjusted at time of inspection. Observed a falafel mold utensil being stored in room temperature water. Advised the PIC to provide a crock pot that maintains a water temperature of 135' F minimum for the utensil storage. All in-use utensils, between use storage must stored in a manner that prevents contamination. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ---------- Re-caulk the sink fixtures to the walls with silicone, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Re-install the additional faucet to the left of the three compartment sink, as discussed. The chemical dispenser cannot solely fill the sanitizer compartment. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following: 1) Replace the perforated acoustical ceiling tiles above the front beverage station with smooth, washable vinyl ceiling tiles. 2) Replace the damaged ceiling tiles in the dry storage room, as needed. 3) Refinish the freezer interior to remove the flaking paint areas. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -------- Correct the following: 1) Caulk-in all wall holes throughout the facility with silicone. 2) Caulk-in all plumbing penetrations and escutcheon plates with silicone. Correct By: Correct Prior To Next Routine Inspection