THE OLIVE GARDEN 1078

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold table; calamari (42-55F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed multiple hot spots in calamari; calamari's container not properly seated in ice bath. Operator refilled ice bath and placed bags of ice to quickly chill calamari Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floors underneath shelves in the dry storage room littered with food debris

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board in back prep area. In back prep area. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line observed wet rag not stored in sanitizer bucket. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo line and back prep area without paper towels. Operator restocked Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Found employee phone and headphones case over pre table and food equipment. Operator moved Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloves no hand wash. Employee used wash cloth with gloves on to wipe and clean a spice container. Operator changed gloves with no hand wash and immediately started to prepare a pizza.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up garbage from the floor, immediately with no handwash touched clean dishes to place on a tray

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer open box of ground beef over box of French fries

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plastic containers at dish washing area not inverted

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal plastic bag, containing personal food items, in cold line (on ice) behind stove. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator used a wet wiping cloth to clean a spice container. Operator immediately after placed wet cloth on the counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy drawer underneath salad station; salad (46F - Cold Holding) per operator, in unit less than 4 hours. Foods not portioned or prepared today. Observed unit constantly being opened and closed. Operator removed and placed in walk ointment cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine behind bar area, soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind bar area in drink station, ceiling vent has accumulation of dust.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above triple sink area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic dessert lid/container not inverted on dry rack on top of TCS and dishwasher area. Operator inverted. Corrected On-Site

Basic - Ice buildup in walk-in freezer on floor under shelving Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- sausege 130F- hot holding- operator states food out of temperature for 20 minutes- operator placed to be reheated to 165F. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At expo station - standing water in tall reach in cooler. Corrected On-Site

Basic - Stored food not covered. At small reach in freezer at cookline- fries and chicken uncovered- operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. calamari (52°F - Cold Holding) Observed in flip top cooler. Calamari was placed in an ice bath. Operator voluntarily discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near bar. Operator removed. Corrected On-Site

Basic - Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking in wait station. Operator educated employee on where to drink. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights on cook line missing shields.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed water accumulation on bar area floor due to overflowing drain. Operator stated work order is in place to fix condition. Corrective Action Taken

Basic - Stored food not covered. Observed croutons uncovered at salad station. Operator covered at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed small cup used to scoop salt on appetizer line. Operator removed and replaced with scoop with handle. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well for serving spoon on cook line dripping and not with continue flow. Operator turned up water flow. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of white sauce base unlabeled in rear prep area, operator labeled at time of inspection. Corrected On-Site