THE OLIVE GARDEN #1107

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink near coffee station with ice inside of it. Operator removed ice and cleaned the handwashing sink. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in victory reach in fettuccine Alfredo (50F - Cold Holding); five cheese ziti (43F-47F - Cold Holding) per operator held out of temperature less than 4 hours. Not portion or prepared today.Operator voluntarily discarded. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a spoon stored in hand wash sink at cookline. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall at prep station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at prep station not stored in sanitizer solution between use. Operator placed in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed dish washer touch dirty plates and other utensils and then touch clean plates without washing hands. After brief education, employee then wash his hands. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse stored on shelf in dry storage area above food items. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup in drains in bar.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed cases with produces stored over cheese and cut lemons. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at bar area not stored in sanitizer solution between use.

Basic - Standing water in bottom of reach-in-cooler. 3 door low boy on cook line.

Basic - Working containers of food sugar removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on preparing table in ice bath - container of shredded mozzarella (48F - Cold Holding) As per operator item held out of temperature for approximately 2 hours, operator placed in walk in cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed at bar - chemical sprayer bottle stored next to drink mixers. Operator stored correctly. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket by storage closet. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen wet wiping cloths not stored in solution. Operator stored properly. Corrected On-Site Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At the bar triple sink, Triple Sink (Quaternary 400+ppm). The chemical bottle states a range of 150ppm-400ppm. The solution was corrected to 150ppm quaternary. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 11:37 a.m. cheese cold held in flip top cooler at 44F. Per operator, cheese transfer from walk-in cooler to flip top cooler at 11:00 a.m. operator placed cheese in freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 11:42 a.m. meatballs hot held at 117F in steam table. Per operator, meatballs reheat and transfer to steam table at 11:00a.m. Operator reheat meatballs to 166F. Corrected On-Site

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed old food residue in box containing plastic wrap. Operator discovered at will . Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper installed in area next to flour. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed case with unwashed squash stored over salad dressing in walk-in cooler.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm). Operator attempted to correct; will call Ecolab to service sanitizer dispenser. Operator will use dish machine to wash, rinse, and sanitize dishware. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 500ppm).

Basic - Floor area(s) covered with standing water. Observed standing water on floor in walk in cooler. Per operator, water on floor caused by leak from beverage dispenser line connected to walk in cooler. Technician currently fixing leak. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over to go bags at bar. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink at bar. Emailed handwash sign to operator. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on table next to ice bin at bar. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46-49°F - Cold Holding) In cook-line drawers, chef states salmon was put in reach-in drawer this morning and taken from walk-in cooler. Chef added bags of ice for proper cold-holding. All other items in cook-line drawer were temping below 41°F. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Cook-line drawer handles have grease buildup. Chef cleaned and sanitized. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with calamari breading flour in dry storage container. Operator bailed out some of the flour so the handle of the scoop doesn't come in contact. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with dust.

High Priority - Time/temperature control for safety food reheated in a thermalizer hot water bath not reaching 165 degrees Fahrenheit. Observed reheated tomato sauce panned for delivery at 137-148- operator reheated on stove top to 180. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease and reach in coolers and drawers with mold like substance.

Basic - Standing water on floor at cook line.