- Basic - Carbon dioxide/helium tanks not adequately secured. Small silver CO2 tanks next to soda syrups. Employee secured tank with chain. **Corrected On-Site**
- Basic - Drain cover(s) missing. No drain cover at drain next to soda syrups. **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License expired 6/1/2014. Owner renewed license on 7/21/2014. Confirmation #146001283 **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Can opener blade at prep table near mop sink is soiled with food build up..
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked items in make table cooler across from the stove. Employee stated they were prepared Friday.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid in mop sink. Label added to bottle. **Corrected On-Site** **Repeat Violation**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Drain cover(s) missing. Drain cover missing near soda syrups.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink on right side of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 45° 45°, cabbage 45°, salsa 45°, half and half 45°. Instructed operator to keep make table unit closed.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw ground beef over salami. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of black mold like substance on interior door. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of pink cleaner near dish wash area. **Repeat Violation**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple. Removed. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to eggs on make table top at cook line. Put on lid and straw.
- Basic - Wiping cloth/towel used under cutting board. At cook line. Removed. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw ground beer over raw fish in low boy cooler. Moved beef. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils, entrance to kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid sanitizer under table at cook line.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ice scoop handle in contact with ice. Bulk sugar
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handsink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last reviewed June 2011.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoops without handles in multiple food products.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler door.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Handsink near 3 compartment sink, with cold faucet taped off, so unable to turn on
- Equipment or utensils not designed or constructed in a durable manner. Using cloth under cutting board Corrected On Site. Repeat Violation.
- Observed cooler gasket torn/in disrepair. A couple of coolers with gaskets starting to split.
- Observed employee with no hair restraint. Dishwasher/server in kitchen line handling pot of liquid on stove.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Containers of sauces in walkin cooler.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. By soda fountain boxes Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink in server area of restaurant. And handsink near mopsink end of cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior of alto sham/smoker
- Critical - Observed food stored on floor. Boxes of food in walkin cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in server/guest area with filter attached. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat at sink at 500ppm +.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Melted butter at 88F on cookline. Manager discarded Corrected On Site.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training program upon request, including, but not limited to, at the time of any division inspection of the establishment.
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5/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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