- Basic - Bowl or other container with no handle used to dispense food.at sugar and lentil container. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of chest freezer soiled. Interior of beer cooler soiled at bar. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Takeout containers on floor at walkin freezer. **Warning**
- Basic - Ceiling tile missing.dishwashing area. **Warning**
- Basic - Clean linens stored on floor. **Corrected On-Site** **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area and cookline area. **Warning**
- Basic - Equipment in poor repair. Exterior of water heater rusted. **Warning**
- Basic - Floor area(s) covered with standing water. Dishwashing area. **Warning**
- Basic - Food stored in dry storage area not covered. Flour, sugar and panko . **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline area coolers. **Warning**
- Basic - Objectionable odor in establishment. Dishwashing area. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in drink station area. **Warning**
- Basic - Stored food not covered in walk-in cooler. Peeled potatoes at walkin cooler. **Warning**
- Basic - Wall in disrepair. Wall in disrepair by By mop sink, broken tile. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cellphone and failed to wash hands before returning to prep. **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. By tea bags. **Warning**
- High Priority - Small flying insects in dishwashing area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By walkin cooler. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In bar area and by deck oven in cookline area. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Removal of HANDWASH sink at cookline by deck oven and bar. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, lentil soup and marinara sauce. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Windex bottle at bar. **Warning**
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11/03/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/7/2013 | Routine - Food | Call Back - Complied |
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, shredding carrots. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, gyro 97°. Employee turned up and 136° at end of inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, whole shell eggs over produce in walk in cooler. **Corrected On-Site**
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11/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- Basic - Observed: No handwashinig sign provided at a hand sink by food employees, cookline.
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink, or back prep area.
- High Priority - Observed: Vacuum reaker missing at hose bibb, mop sink.
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10/16/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about The Olive Tree, 212 S Federal Hwy, Boca Raton, FL »