THE OLIVE GARDEN ITALIAN RESTAURANT #1774

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in ice scoop holster, on salad and desert cooler gasket, and walk-in cooler speed racks.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Manager unable to produce 6 months of walk-in cooler temperatures at time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored with clean silverware. Manager had utensils washed and relocated bags. Corrected On-Site

Basic - Waste line missing at soda gun holster at bar, standing water in holster.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw beef scoop handle resting in product. Employee removed scoop and sent to dish pit Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed 3 trays of prepped pasta with date marked 3/27. Manager corrected date to use by date of 2/27. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed teaspoons on expo line stored with food side up. Manager inverted all spoons. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced make table in app station: spinach dip 52F, stored above ice water. Employee moved spinach dip to inside reach in. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo soup station hot holding: chicken gnocchi 130F, approximately 30 mins per manager. Voluntarily discarded at time of inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle in product in flour bin. Manager removed scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 106F in sauté station. Manager transferred utensils to running well. Corrected On-Site

Basic - Water draining onto floor surface, at the employee hand sink in A2 area. Manager move the pipe back over the drain. Corrected On-Site

Basic - Employee with soiled clothing. Watch? Employee removed watch. Corrected On-Site