Olive Tree Restaurant, 1500 20th St Sw, Cedar Rapids, IA - Restaurant inspection findings and violations

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Business Info

Name: OLIVE TREE RESTAURANT
Type: Restaurant without liquor
Sub type: Full Service
Address: 1500 20th St Sw, Cedar Rapids, IA 52404
Owner and phone: MOUNIF SHAHEEN
Total inspections: 15
Last inspection: 3/29/2010

Restaurant representatives - add corrected or new information about Olive Tree Restaurant, 1500 20th St Sw, Cedar Rapids, IA »

Inspection findings

Inspection Date

Type

  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Need to wear hair restraint when doing food prep.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      All ready to eat prepared foods (cole slaw, ham and tuna salad) that will not be used in 24 hours need to be marked with the date prepared and discarded if not used within 7 days. Corrected during inspection.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw hamburger stored on the same tray with cooked hams. Need to maintain adequate separation between raw meats and other foods to prevent contamination. Hams relocated to another area during inspection. Corrected.
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Bleach sanitizer not detected in the wiping rag bucket at the front counter. Establishment out of bleach. Maintain bleach concentration at 50-100 ppm in the rag bucket.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      No paper towels available at the handsink in the kitchen. Provided and corrected during inspection.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Box of single serve items on the floor at the front service counter. All single serve items need to be stored off the floor. Knives are stored at the wall/sink juncture above the warewashing sink. This is not a clean surface. Provide a knife block or other cleanable surface to store the knives between uses.
    • Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      There is a gap with daylight showing along the bottom of the screen door in the back room. Replace the weatherstripping so no daylight is showing.
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Raw potatoes are stored next to paint and chemicals in the kitchen. Need to maintain adequate separation between food and toxic chemicals. Relocate potatoes to another area.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
3/29/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Raw ground sausage was being held at room temperature in preparation for cooking for breakfast. Need to keep all cold potentially hazardous food refrigerated until ready for immediate use. Discontinue the practice of holding the sausage outside refrigeration. Corrected during inspection.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Persons doing food prep need to wear cap, visor, or hair net.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Box of crackers was stored on the floor under the counter in the wait station. All food needs to be stored at least 6 inches off the floor. Corrected during inspection.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Need to post a sign at the handwashing sink that notifies employees they must wash their hands.
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towel dispenser at the hand sink not working. Make sure paper towels are always available.
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
      As of July 1, 2008, the food code requires a mop sink or curbed facility in all food establishments for the purpose of dumping mop water and rinsing mops. Need to contact licensed plumber to install a mop sink.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Utensil drawer in the prep table in the back room has miscellaneous non-food items also in the drawer. Remove all items not related to food prep - keep only clean utensils in the drawer.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      A wet rag was lying on the counter in the kitchen and in the wait station area. All wet rags need to be stored in a bucket of sanitizer water (1/4 teaspoon bleach per quart of water) between uses to prevent bacteria growth in the wiping rags.
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Need to provide shields for the lights above the grill area and for the light in the Coke machine.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Vents above the grill have greasy buildup and need to be cleaned more frequently.
  • Other Operations
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
5/13/2009Routine
No violation noted during this evaluation. 8/26/2008Re-Check
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      Had dish machine serviced but no chlorine detected today. Temp is 161 degrees. Will have repairman return to check dispensing of chlorine.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      No paper towels available at handwashing sink.
8/13/2008Re-Check
No violation noted during this evaluation. 7/31/2008Routine
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Mounif still not wearing hair restraint.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      The light in the Frigidaire is still not shatterproof.
1/29/2007Routine
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Mounif not wearing hair restraint while prepping/cooking food.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The dishwasher is dispensing sanitizer at concentrations that are too high for safely sanitizing food contact surfaces. The concentration was above 200ppm, and should be kept between 50-100ppm.
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Test strips are not being used to check sanitizer concentration. Make sure mixing methods are correct by testing sanitizer concentrations to be 50-100ppm for bleach.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      No ppr towels at the handwash sink in the kitchen. Make sure to always carry sufficient stock of paper towels. (Corrected by using paper towels from storage room.)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      The handwash sink in the kitchen has a steady stream leak that cannot be shut off, and needs to be fixed.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      The light inside the Frigidaire fridge near the pizza oven is not shatterproof. Replace light with a shatterproof bulb.
  • Other Operations
    • Adequate pest control (Failure to remove dead or trapped pests 6-501.112, p 179)
      1) Some dead gnats were found trapped on the flourescent light shields in the kitchen near the door. These light shields should be cleaned.
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      The floor under the diswasher/3 compartment sink, and the fryer has a dirty/greasy buildup and needs to be scrubbed clean.
1/19/2007Routine
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      The food still has not been covererd.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      The can opener blade is still not clean. Make sure the blade is properly cleaned at least within 4 hours after it is first used.
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      The lights still have not been sheilded
6/12/2006Re-Check
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Food that is being kept in the cold holding units should be covered wiith a lid or plastic wrap to protect the food from contamination.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
      The handwash sinks in the restrooms temporarily do not have hot water. A new hot water heater has been installed, and hot water lines need to be hooked up to the sinks in the restrooms. They plan on hooking up in 1 week.
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      The handwash sink in the kitchen did not have paper towels. Make sure paper towels are stocked at all handwash sinks at all times.
    • Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
      1) The sprayer at the 3 compartment sink is hanging below the maximum flood level of the sink. This needs to be fixed so that the air gap between the end of the nozzle and the flood level of the sink is 2 x the diameter of the supply line. 2) The ice machine discharge line also needs an air gap. The pipe should be cut at the floor drain to provide an air gap.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      The faucet at the handwash sink in the kitchen is leaking and needs to be fixed.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      1) The clean utensils are being kept in a container in very close proximity to food items being kept on the hot hold. The container was dirty with food debris. These utensils should be better protected from conamination. Make sure to properly wash all utensil containers so they are kept clean. 2) The fountain pop nozzles have mold growth on them. They are being cleaned once a week, but this is not enough. They must be cleaned as often as it takes to keep them free of all mold and slime. It is recommended to soak them on a regular basis in sanitizer water. 3) The can opener blade is dirty with old food. Make sure the can opener blade is properly cleaned on a regular basis.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      The flourescent lights above the meat slicer are not sheilded.
5/31/2006Routine
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      The sanitizer concentration is too high at the dishwasher. Please make sure this dishwasher is serviced as soon as possible.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wiping cloths were found sitting out on counter tops. They need to be kept in sanitizer buckets submerged in sanitizer.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The bottom shelf on one of the racks in the back dry food storage is too low. Please raise so that it provides a 6 inch clearance underneath for easy cleaning.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      A self closure is needed on the back door. They have it, they just need to install it.
6/3/2005Re-Check
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Shield the lights in the kitchen.
5/27/2005Pre-Opening
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      They are using quat sanitizer, they bought new test strips, but they were chlorine test strips. Please acquire quat sanitizer test strips.
  • Other Operations
    • Outdoor premise designed/maintained (Exterior walls & roofs: inadequate protection from weather or insects 6-202.16, p 171)
      The roof may leak in the springtime during heavy rains. Please monitor and have the roof fixed if it is leaking.
2/18/2005Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Date marking: The cooked meats, ricotta cheese, taco meat, and alfredo sauce were not date marked. Date mark with date cooked or opened from original container. Good for 7 days and then must be discarded.
    • Food Protection (Food stored in prohibited areas 3-305.12, p 69)
      The onions in the back room are sitting under an unshielded light. Either shield lights or cover with a lid.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      They have quat sanitizer and bleach strips. Either acquire quat test strips or bleach sanitizer.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      The storage rack in the kitchen has a shelf on the bottom that gives a clearance less than 6". Please raise so clearance is 6"
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      The vent covers in the restrooms are unclean and need to be dusted.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Mice are getting in through an area in the storage room. Please seal any entry points for adequate pest control.
    • Outdoor premise designed/maintained (Exterior walls & roofs: inadequate protection from weather or insects 6-202.16, p 171)
      The roof may be leaking in the kitchen. The problem seems to only happen in the springtime during heavy rains. Please monitor closely and fix any leaking that may occur.
    • Inside physical facilities designed/maintained (Light intensity requirement not met 6-303.11, p 174)
2/3/2005Pre-Opening
No report available.1/12/2004Routine
No report available.1/2/2004Other (Explain In Notes)

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