Ole Ole Mexican Restaurant Improves its Sanitary Rating

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. At bar.

Basic - Equipment and utensils not properly air-dried - wet nesting. Under prep table.

Basic - In-use wet wiping cloth/towel used under cutting board. At prep table. Employee removed wet clothes. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. At kitchen.

Basic - Open dumpster lid.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook at prep line . Employee washed hands upon request. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At cook line.

Intermediate - Spray bottle containing toxic substance not labeled. By soda machine.

Basic - Case/container/bag of food stored on floor in walk-in cooler, plantains

Basic - Employee personal items stored in or above a food preparation area, above microwave by the nachos.

Basic - Food stored in a location that is exposed to splash/dust, by the fryer vegetables and sauce by the handwash sinking open bucket of oil.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, above the fryers.

Basic - No handwashing sign provided at a hand sink used by food employees, by the fryers

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food, mushrooms over cut onions in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dented/rusted cans present. See stop sale. 2 cans of Goya red beans.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, black beans at 45°-48°Fcooked on Saturday 04/16/16.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Removed box of food. **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.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Nonfood-grade bags used in direct contact with food, thank you bag used to store tortillas.. **Corrected On-Site**

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken.

Basic - Soiled dry wiping cloth in use.

Basic - Unprotected ice machine in a customer/nonsecure area, enclosed with gate open, accessible to the public from street. Locked gate. **Corrected On-Site**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit, rice scoop on shelf by microwave in kitchen.

Intermediate - Handwash sink not accessible for employee use due to being blocked by bus pans, in kitchen.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, container of beef. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in war washing area.

Basic - Food stored in a location that is exposed to splash/dust,open container of rice and beans in dry storage area.

Basic - Food stored in holding unit not covered, desserts. **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, under fryers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door by dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, between refrigerator and wall in front kitchen area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, cheese.

High Priority - Nonfood-grade containers used for food storage direct contact with food, thank you bags used to store tortillas. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.

Intermediate - Soil residue in food storage containers, rice and beans.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of plantains.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public, gator aid, in reach in cooler. **Corrected On-Site**

Basic - Grease accumulated under cooking equipment.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw beef stored with raw fish in reach in cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken, sauce and various other food.

Intermediate - Soil residue in food storage containers, chips.

Basic - Bowl or other container with no handle used to dispense food, to scoop bowl.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice, at bar.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, tortilla.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Intermediate - Soil residue in food storage containers, chips.

Basic - Case/container/bag of food stored on floor in kitchen, bag of onion.

Basic - Cloth used as a food-contact surface, tortilla sitting on cloth.

Basic - Coffee filters not stored in a protected manner to prevent contamination, unwrapped sitting in bin in waitstaff area.

Basic - Ice scoop handle in contact with ice, at bar.

Basic - Nonfood-grade bags used in direct contact with food, bread in kitchen under steam table.

Basic - Single-service articles improperly stored, take out containers on shelf over reach in cooler.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, cheese.

Intermediate - Handwash sink used for purposes other than handwashing, dumping ice.

Intermediate - Reach-in freezer shelves soiled with food debris.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

High Priority - Raw animal food stored over cooked food.

Basic - Food stored in holding unit not covered.

Basic - Food stored on floor.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Reach-in freezer shelves soiled with food debris.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Hole in wall.

Intermediate - Manager lacking proof of food manager certification.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cabbage Corrected On Site.

Critical - Observed food stored on floor. tomatoes walk in cooler Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. bowl no handle used as scooper for dressing Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of food storage containers of rice and beans

Observed wall soiled with accumulated food debris. throughout kitchen

Critical - Observed unlabeled spray bottle.

Critical - Working containers of food removed from original container not identified by common name. oil bottles

Observed residue build-up on nonfood-contact surface. exterior of chips storage containers Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves

Observed attached equipment soiled with accumulated dust. fan guards walk in coolers

Critical - Observed uncovered food in holding unit/dry storage area. various items reach in freezer, rice, beans, dry storage

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. nacho chipsCorrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cooklineCorrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed unlabeled spray bottle. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name.

Observed insect control device installed over food preparation area.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles stored without protection from contamination.plastic bowls Corrected On Site.

Observed wall in disrepair.cookline

Observed ceiling soiled with accumulated food debris.

Critical - Observed unlabeled spray bottle.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line rice and sauce

Critical - No thermometer provided to measure temperature of food product.

Critical - Food not stored in a clean/dry location that is not exposed to splash.Sauces and plantain prep by hand washing sink by cook line

Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over ready to eat in reach in cooler by prep area

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer by cook line

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Corrected On Site. Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable.

Clean wiping cloth not properly stored.

Critical - Observed soil residue in storage containers. In ndry storageand chips container

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

No suitable facilities provided to store employee clothing and other possessions.Repeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom. employees bathroom .

Critical - Observed buildup of slime on soda dispensing nozzles at bar.

Critical - Observed employee improperly washing hands. no soap used.

Observed food debris accumulated on storeroom floor.

Critical - Observed handwash sink used for purposes other than handwashing. cook's line .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cocoaCorrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door beverage cooler

Observed open dumpster lid.

Critical - Observed potentially hazardous food thawed in standing water. fishCorrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. pork and beef stored together.Corrected On Site.

Observed ripped/worn tin foil used as shelf cover. 3 door beverage air reachin cooler.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Drain cover(s) missing.garbag area.

Observed build-up of grease on nonfood-contact surface.hood.

Observed garbage can lid open. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door.

Critical - Vacuum breaker mising at hose bibb.dumpster area.