984 Miamisburg-Centerville Road, Centerville
Date of inspection: July 12
Violations: Observed improper food storage in coolers. Ensure foods are properly stored in order to prevent cross-contamination.
- Raw fish and shrimp over ready-to-eat foods inside reach-in cooler near rice steamer
- Raw chicken over cooked chicken in large reach-in cooler (cooler number 6).
Foods shall be stored as follows:
- Ready-to-eat foods (TOP)
- Seafoods
- Whole muscle meats (steaks, loins, roasts)
- Ground meats
- Raw chicken (BOTTOM)
Observed multiple foods, in large reach-in cooler, being held cold above 41F. Ensure foods are held cold at or below 41F in order to limit the growth of bacteria.
- Cooked chicken and sauce- CH- 46.5F- PIC voluntarily discarded 4 large containers.
- Tomato paste- CH- 48.0F- PIC voluntarily discarded 1 medium sized container
- Cooked potato and peas- CH- 51.0F and 46.0F- PIC informed he had each out preparing samosas (dumplings)- PIC placed each in freezer
- Milk- CH- 52.0F- PIC purchased 20 gallons of milk 1.5 hours before inspection- PIC was informed to place each in another working cooler or freezer.
PIC was informed to ensure all perishable foods are removed from cooler and to contact maintenance for possible repair of cooler. Ambient air temperature of cooler was observed at 63.3 F.
Observed cooler for door gaskets, on prep cooler number 1 and reach-in cooler number 4, in disrepair. Ensure each are replaced so that they are intact, smooth, and easily cleanable.
Observed shelf, under microwaves, and bottom section of blender, with build-up of food residue. Ensure each are cleaned more frequently and maintained so that they are free of build-up.
Comments: A re-inspection shall occur 07/19/2016 or thereafter.
Green Olive Restaurant
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.
Follow up inspection will be conducted on 7/20/2016 or shortly after.
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