OLIVER COFFEE BAR

The restaurant did not properly protect food from becoming contaminated or spoiled.

Foods that can spoil quickly were stored at temperatures between 4°C and 60°C, which is the danger zone where bacteria can grow; they should be kept either below 4°C or above 60°C.

The restaurant did not take proper steps to prevent pests from breeding on the premises.

The restaurant's restroom was not equipped with single-use paper towels or a hand dryer for customers to dry their hands.

The thermometer in the refrigerator was not easy to read, which makes it difficult to confirm that food is being kept at the proper temperature.

The restaurant did not have adequate measures in place to prevent pests from entering the facility.

The food preparation area had equipment stored that is not used regularly and should have been removed to keep the space clean and organized.

The food preparation area had dirty floors that were not being kept clean.

The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.