OLIS FASHION CUISINE

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee slicing turkey on slicer with bare hands grabbing turkey out of slicer with each slice. Operator had employee wash hands and put on gloves before continuing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked tomato sauce in sautéed make table. Operator removed chicken and stored below. Observed raw egg stored above produce in walk-in cooler. Operator removed and stored eggs below ready to eat products. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg in walk-in cooler cracked. Operator discarded at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed expo cooler - mozzerella shredded (1 pound) (48F - Cold Holding); ahi tuna raw (1 pound) (48F - Cold Holding); cooked pork (2 pounds) (49F - Cold Holding); homemade kimchi (1 quart) (48F - Cold Holding); cooked mushrooms (24 ounces) (48F - Cold Holding); mozzerella block (8 ounces) (50F - Cold Holding); shredded cabbage (2 quarts) (50F - Cold Holding); basmati rice (55F - Cold Holding) (12 ounces); lobster cooked (55F - Cold Holding) (8 ounces); ricotta cheese (8 ounces) (49F - Cold Holding); cheese cake (1.5 pounds) (48F - Cold Holding), per operator items noted were all stored overnight, some from previous day, others for no more than 3 days. Items were not moved from cooler. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed expo cooler - mozzerella shredded (1 pound) (48F - Cold Holding); ahi tuna raw (1 pound) (48F - Cold Holding); cooked pork (2 pounds) (49F - Cold Holding); homemade kimchi (1 quart) (48F - Cold Holding); cooked mushrooms (24 ounces) (48F - Cold Holding); mozzerella block (8 ounces) (50F - Cold Holding); shredded cabbage (2 quarts) (50F - Cold Holding); basmati rice (55F - Cold Holding) (12 ounces); lobster cooked (55F - Cold Holding) (8 ounces); ricotta cheese (8 ounces) (49F - Cold Holding); cheese cake (1.5 pounds) (48F - Cold Holding), per operator items noted were all stored overnight, some from previous day, others for no more than 3 days. Items were not moved from cooler. See Stop Sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags missing last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at cook line blocked by Plastic wrap box. Operator removed and restored access. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles stored in cook line with grill cleaning solution and bleach solution unlabeled. Operator labeled and stored away from food contact surfaces. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on expo counter. Operator removed and discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack on expo line counter. Operator removed and stored appropriately. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle in kitchen. Operator removed tongs from door handle. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed ice cream scoop in freezer in ice cream with handle touching product. Operator removed scoop. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service e containers not inverted. Operator inverted at time of inspection. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed container on bar of plastic straws unprotected, within reach of consumer.