PURPLE OLIVE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not removed from packaging for thawing. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with a fork and piece of pasta. Operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. Operator had employee to start cleaning. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not removed from packaging.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes stored over pre prepared sandwiches. Operator reorganized. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator removed and placed 6 in off floor. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 8 packages of tuna and 11 packages of Mahi in reach in cooler thawed and not out of package or cut open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna at 57F, raw chicken 55F, raw shrimp 47F on cook line on top of reach in cooler. Operator stated they just finished with a rush and everything has been open for 1 hour. Operator put items in freezer. 2nd temperature 30 minutes later tuna 43F, raw chicken 43F, raw shrimp 40F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on stand up reach in cooler on cook line gaskets torn. Also reach in cooler on cook line by hood system gasket with debris buildup.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated yesterday. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hearts of palm in strainer in hand washing sink. Person in charge removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor has debris in corners of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Person in charge removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cans of paint stored with food. Paint is directly under Food.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles. Person in charge labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of top of ice machine has mold.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items with food. Person in charge moved personal items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler has mold on it.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler; raw beef/pork over raw fish person in charge moved everything around to store properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass cooler; Butter 47F; ( - Cold Holding). Butter had been sitting out placed inside reach in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cream not dated. Person in charge dated both Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour and rice. Person in charge removed cups. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil on bottom prep table when you walk into kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wet wiping clothes on prep surfaces. Person in charge removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket not inverted. Manager corrected. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. At beginning of inspection, Chlorine reads 0ppm. Bucket of solution was replaced, and machine reading at 100ppm. Corrected On-Site

Basic - Food stored on floor. Cooking oil on floor in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cookline, utensils in standing water 96F. Manager dumped water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato sauce in cooler with desserts in back of kitchen 49°f. Per manager was refrigerated the previous day. Manager discarded sauce. Open container of heavy cream in reach in cooler with beer and wine 52°f. Per manger, cream has been refrigerated overnight. Manager discarded the cream.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce in reach in cooler 49°f from previous night. Employee discarded the sauce.

High Priority - Toxic substance/chemical improperly stored. Floor polish and cleaners stored on shelf by glasses and salt and pepper. Employee moved items to proper area. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler open longer than 24 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife on kitchen magnet has fresh debris.

Intermediate - Handwash sink used for purposes other than handwashing. Pasta water dumped into hand washing sink next to cookline.

Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration dates and trainers number not present on two employee certificates.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eight employees certified through ServSafe.

Basic - Bowl or other container with no handle used to dispense food. Container of rice on bottom shelf near ice machine. Person in charge removed the cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook water container on service window above make tables on cookline. Manager moved container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several items on shelf next to canned goods by reach-in coolers in front of kitchen. Person in charge moved items. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Salt and pepper bin cracked. One plastic pan on clean dish shelf chipped.

Basic - Food stored on floor. Jug of cooking oil in dry storage area on floor. Employee moved oil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill and stove have accumulation of debris, food, and grease observed. Observed accumulation of grease, dust, and/or food debris on hood vents. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Door leading to the back alley, next to chest freezer, does not fully close.

Basic - Wood food-contact surface not properly sealed. Panel above door to dining area is unsealed.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Table top fryer in use opposite from cookline hood.