Olives Mediterranean Grill

Inspector's notes

Observed no certified food manager onsite at the time of inspection. 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. Consecutive repeat violation: 2nd.

Inspector's notes

Observed chicken on meat spit at the time of inspection between 108*F-130*F on the outermost part of the spit. Observed employee turn on the heating element prior to taking temperatures. Per PIC, chicken spit had been pulled from the walk in two hours prior to the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed with PIC spit must be turned on and meat rotating. PIC turned heating element on at the time of inspection and was instructed to heat TCS chicken to 165*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef and raw chicken 51-56*F in cooler drawer below the flat top on the cookline at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS meat items were pulled from the walk in at 10am, less than 4 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed utensils used for making falafel in standing water 84*F next to the fryer at the time of inspecion. 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

Observed no certified food manager onsite at the time of inspection. 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 three containers of TCS tzatziki in reach in cooler at 54*F-55*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, tzatziki was pulled from the walk-in cooler 3 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC is placing work order for cold holding unit below meat spit cooking area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken on meat spit with heat source turned off but rotating at the time of inspection between 90-98*F on the outermost part of the spit. PIC stated heating element is turned off when in slow times of the day. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed with PIC spit must be turned on and meat rotating. PIC turned heating element on at the time of inspection and was instructed to heat TCS chicken to 165*F at the time of inspeciton. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in chlorine solution on the cookline below 50ppm at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations between uses. PIC was instructed to place wiping cloths in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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. Repeat Violation: 3rd consecutive violation.

Inspector's notes

No Certified Food Protection Manager certificate was available for verification. Please provide this information at the next routine inspection. 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 in-use spoons and scoops being stored in still water at 79°F, as measured on a calibrated probe thermometer. 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. Had PIC change the water in which the utensils were being held. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Ceritified Food Protection Manager was on-site at time of inspection. Explained to PIC that there needs to be at least one Ceritified Food Protection Manager on-site at all times. 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 sliced tomato in the prep table filled over the container's fill line and measuring at 47*F. PIC stated that the tomatoes were taken out of the fridge about an hour ago to be prepped and then were placed in the cold holding unit. PIC was instructed to remove the top tomatoes and put them back in the fridge to cool. Tomatoes left in prep table were 41*F or below. Discussed with PIC about not filling containers over the fill line and making sure that TCS items are adequately cool before being placed in the prep table. Observed plastic squeeze bottle of tzatziki sauce in big metal bin in prep table measuring at 45*F. PIC stated that the sauces were packed from a larger container and placed there an hour prior. Discussed with PIC that the cold holding unit isn't efficient enough for bottle products because the bottle doesn't come into contact with the cold source. Instructed PIC to place the bottle in the fridge or add ice to the bin in the unit. PIC added ice to the unit. Discussed proper cold holding temperatures with PIC. Corrective Action: Corrected at time of inspection.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed 2 cans of RAID spray insecticide on the chemical shelf next to the back door. Pesticides must only be applied by a certified pest control applicator. The PIC stated that the pesticides are not used in the restaurant and discarded the cans at the time of this inspection Correct By: Corrected At Time Of Inspection