Aceituna Grill
PASSTuesday, November 28, 2017 at 6:45 PM
Violations Cited
01-3-201.11
Approved Source
Restaurant has purchased some foods not identified as a properly licensed wholesaler- ensure all foods are being purchased from a reputable wholesale supplier as discussed
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
M-3-603.11
Consumer Advisories
Missing the consumer advisory for " beef " offered undercooked on the menu. Provide a proper disclosure and reminder on menu as discussed during inspection
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Ensure cases of water produce and other foods are elevated off the floor at least six inches during storage --
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Shelving used to store clean pots and pans in the rear of the restaurant do not have barriers on the sides to reduce potential contamination from chemicals soiled rags and personal belongings that are stored alongside each end address as discussed and provide proper protection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
42-5-203.13
Mop Sink not Provided
Identify slop sink area in the Restaurant as discussed - ensure siled mops brooms are elevated off the ground at least six inches when not in use )
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
44-4-802/03.11
Soiled Linen Storage
Soiled linen stored beside clean pots and pans. relocate and store segragated as discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.