Oli's Fashion Cuisine

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee handle dirty dishes to place in dishwasher then handled clean dishes from dish drying rack; no hand wash. Employee washed hands and cleaned and sanitized dishes. **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed served touch face then handled clean glass of raspberries; no hand wash. Server washed hands. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects found. Observed two flies flying around in kitchen; one fly landing on clean glass. **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw tuna stored over ready to eat meatballs; not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by fryer: Raw steaks stored over washed and cut Brussels sprouts. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by fryer: Raw ground beef stored over raw squid. Flip top cooler across ovens: Raw ground sausage stored over raw fish. Operator stored properly. **Corrected On-Site** **Warning**

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. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At flip top cooler by fryer: milk (72F - Cold Holding) As per chef, stored on counter 30 mins prior. Not prepped or portioned today. Operator placed to quick chill. On top of counter: butter (73F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At walk in cooler: meat sauce (45F - Cold Holding); risotto (46F - Cold Holding);tomato sauce (47F - Cold Holding); fruit salad (44F - Cold Holding) As per operator, delivery received 2 hours prior and door was continuously open for approximately 1 hour. Not prepped or portioned today. Operator placed bags of ice over products **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Several items at taco station, expo line and middle station identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored since 3.75 hours, operator discarded. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. At server station: Chemical cleaner stored over bread. Server stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Prep Sink: black beans (62F at 2:30pm; 56F at 3:55pm - Cooling) as per employee since 12:00pm. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Operator placed ice bag in product and placed to quick chill. At flip top cooler by hand wash sink: chopped lettuce (57F at 3:13 pm; 57F at 3:55pm - Cooling); as per employee since 12:00pm; chopped tomatoes (54F at 3:13pm 48F at 3:55pm - Cooling) as per operator since 12:00 pm. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed ice bag on items and placed to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify several items on menu for example, Shrimp and grits, that contains undercooked eggs. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked beets prepared over 24hours as per operator; not date marked. Operator date marked. **Corrected On-Site** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**