Health Inspections: Green Olive Restaurant

Restaurant inspections. CONTRIBUTED
Restaurant inspections. CONTRIBUTED

Address: 3630 N. Dixie Drive, Dayton

Date of inspection: July 13

Violations: Observed employee prepping salad without gloves. Food employees may not contact exposed ready to eat food with bare hands and shall use suitable utensils. Ensure gloves or suitable utensils are used when handling ready to eat foods.

Observed eggs, milk, and chicken noodle soup being stored on floor of walk in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Ensure all food items are stored at least six inches above the floor to prevent any contamination.

Observed mashed potatoes in hot holding unit under 135F (65F). Hot holding for TCS foods shall be maintained at 135F or higher. Ensure hot holding food items are held at 135F or above to prevent potential bacterial growth. PIC reheated mashed potatoes during visit and final reading was observed at 135F.

Observed chicken noodle soup without a date mark inside the walk in cooler. Any TCS food item that is held for more than 24 hours shall be clearly marked to indicate the date or date, that is a maximum of 7 days, by which the food shall be consumed on the premises. Ensure food items have proper date marking so as to not exceed the 7 day requirement.

Observed a gap on the bottom of the back door by dish area. Outer opening of a food service operation shall be protected against the entry of pests by having tight fitting doors. Ensure to close gap at the bottom of back door to prevent potential pest activity.

Observed ceiling and flor in disrepair in back room. Floor taped down at seams and ceiling had evidence of leaking. The physical facilities should be maintained and in good repair. Ensure ceiling and floor are repaired for proper functioning.

Comments: Observed chlorine sanitizer at proper concentration at dish machine.