OLIVO MEDITERRANEAN CUISINE Inspection – December 9, 2024

High Priority 2

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach-in freezer, raw shrimp stored above onion bites and breaded peppers. PIC removed and stored appropriately. **Corrected On-Site**

Corrected On-Site

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steak (85F – Hot Holding); chicken (93F – Hot Holding). Per operator, items have been out of temperature for approximately 15mins.

Intermediate 2

#6Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed garlic sauce (56F @ 3:30- Cooling since 12:30). PIC place item in chest freezer to rapid cool. Second temperature 46F at 4:00. **Corrective Action Taken**

Corrective Action Taken

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed dirty spoon stored in hand wash sink next to three compartment sink. PIC removed spoon.

Basic 3

#1Basic21-10-4

Basic – Soiled dry wiping cloth in use. Observed at vegetable prep station. Employee discarded wiping cloth. **Corrected On-Site**

Corrected On-Site

#2Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed in mop area. PIC removed and stored appropriately. **Corrected On-Site**

Corrected On-Site

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed in dry storage area flour removed from original packaging not identified by if's common name.

Florida Food Watch