O'sole Mio Italian Restaurant Degrades its Sanitary Rating

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed potentially hazardous food thawed at room temperature.cslamari

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal food stored over ready-to-eat food.eggs on top

Critical - Observed raw animal food stored over ready-to-eat food.chicken over lettuce

Critical - Observed food stored on floor.freezer

Critical - Observed food stored on floor.walkin

Critical - Observed cloth used as a food-contact surface.cloth in bottom of reachin

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed utensils stored in crevices between equipment.knives

Critical - Handwash sink not accessible for employee use at all times.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed live flies in kitchen.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro change of ownership pending

Critical - No oyster warning sign with required language provided.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

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

Observed residue build-up on nonfood-contact surface.

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

Critical - Observed bathroom facility not clean.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed food debris accumulated on kitchen floor.

Ceiling tile missing.

Critical - Observed toxic item improperly stored.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro