Olyzubbys African Restaurant

3 findings recorded on Jul 6, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed cooked rice, operator states prepared on 7/4/2026 stored on shelf in reach in cooler without proper date marking. CA: Operator provided proper date label at time of inspection.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed cooked rice, operator states prepared on 7/4/2026 stored on shelf in reach in cooler without proper date marking. CA: Operator provided proper date label at time of inspection. 11-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

2. Violation recordedItem 15B ↗

   Warewashing facilities and test strips

   Observed no chlorine test kit provided at time of routine inspection. Operator must provide chlorine test kit within 10 days.

   Inspector’s full note

   Inspection item: Warewashing facilities: installed, maintained, used; test strips

   Code 511-6-1.05(3)(h),(i),(j)

   Observed no chlorine test kit provided at time of routine inspection. Operator must provide chlorine test kit within 10 days. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation.

   Official report · Item 15B ↗

   Correction status not recorded

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed reach in cooler/freezer shelving soiled at time of inspection. Operator must clean/sanitize non food contact surfaces within 10 days.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(d)

   Observed reach in cooler/freezer shelving soiled at time of inspection. Operator must clean/sanitize non food contact surfaces within 10 days. Observed hood filters soiled at time of inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.

   Official report · Item 15C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.