MT OLIVE GROCERY health score and inspection history

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Candle, cups, and mug stored at 3 compartment sink.

Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables stored on floor throughout back of facility and throughout counter/kitchen area. 5-501.113 Keep dumpster doors and lids closed.// Dumpster door left open.

Sanitize all utensils and food contact surfaces after cleaning and before use.// Utensils are not getting sanitized.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored at 3-compartment sink and in container of solution without sanitizer.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee mints stored by pizza oven. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.// Employee wearing ring and jewelry on wrists.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Paper towels not stored by hand sink. COS- paper towels were moved to hand sink.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Soiled, wet rag left out by coffee creamer at drink area; wet rag left out by 3-compartment sink.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Chicken wings sitting by oven at 83F. COS- PIC discarded.

Provide backflow prevention device at all faucets where a hose is used.// No backflow prevention device at mop sink with hose attached.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// No soap at handwashing sink in back of facility.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Wall covering peeling off near ceiling above cooler doors; hole in wall in back of facility 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Spilled liquid residue on floor in beer cooler underneath products.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee mugs/cups, a birdhouse, plant/terrarium all stored above 3-compartment sink.

Keep dumpster doors and lids closed.// Dumpster door left open. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// No receptacle with lid in bathroom.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Ice machine interior heavily soiled with residue.

Provide appropriate, readily accessible thermometer for verifying internal food temperatures. 4-302.13 (A) Provide a readily accessible thermometer for manual warewashing to measure washing and sanitizing temperatures.// No thermometer available.

Store single-service and single-use articles covered, inverted, or in the original protective package.// Hunt Brothers to-go boxes stored on top of make table, not inverted or covered.

Keep dumpster doors and lids closed.// Dumpster door left open. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// No trash receptacle with lid in bathroom. 5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables stored across floor in back room, not in receptacles.

and 5-204.11(A) Provide an adequate number of handwashing sinks conveniently located for use in food preparation, food dispensing and ware washing areas.// No hand washing sink in back of facility where ice machine is located.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Rodent droppings in area underneath drink machine.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Back door propped open does not have air curtain or screening.

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Employee working does not have food handler card.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee drink stored on prep surface.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

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