Olivo Mediterranean Cuisine

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Gasket in triple doors reach in cooler torn Same-
  • Basic: Ice buildup in Single door reach-in freezer. Same-
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Same-

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of flour removed from original container not identified by common name. Labelled during inspection.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Flip Top- ; Hummus (50°F- Cold Holding) Cream Cheese (48°F - Cold Holding). Double Doors Glass- ; Sour Cream (60°F - Cold Holding); Yogurt (56°F - Cold Holding) Per Chef food items in unit less than 4 hours. Items not prepared or portioned today. Chef moved to a different cooler to quick chill.
  • High priority: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Raw Beef kabob at 2:20PM (58°F - Cooling) since 1:PM. Rechecked at 3:20PM to 58°F
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw beef stored above container of sour cream in True double doors reach in cooler. Employee moved to a different reach in cooler and stored correctly.
• Handwashing and hygienic practices
  • High priority: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off in kitchen resulting in employees using only cold water to wash hands. Water temperature 78°F.
• Food-contact surfaces designed and maintained
  • Basic: Gasket in triple doors reach in cooler torn
  • Basic: Ice buildup in Single door reach-in freezer.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Water Temp 78°F. Water turned off in employee handwashing sink in kitchen..
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in kitchen.
• Handwash sinks and supplies
  • Intermediate: No paper towels provided at handwash sink in kitchen. Provided during inspection.
  • Intermediate: No soap provided at handwash sink in kitchen. Provided during inspection.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1) 3 rodent droppings on prep table next to Hobart Microwave in kitchen. 2) 3 rodent droppings in clean tray on lower shelf of preparation table in kitchen. 3) 4 rodent droppings across from single door freezer in kitchen.