THE OLIVE GARDEN

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee in bar area wiped hand on apron, then handled a washed lime with the same hand without washing hands or wearing gloves. 2. An employee in the bar area rinsed hands with water and dried them on their apron, then proceeded to stir a drink without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in bar area placed a sliced lime on a drink glass with bare hands.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored in top of boxes containing breadsticks in back of kitchen. Manager removed the backpack from the area during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees observed handling food with bracelets and/or watches on wrists at salad station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested pans on shelves in prep area and on clean dish shelf in warewash area.

Basic - Insect control device installed over food preparation area. Insect control light installed on wall above garlic bread station near cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Shelf above garlic bread table soiled with dust and/or black substance. 2. Area around nozzles of fountain machine in server station heavily soiled with mold-like substance. Manager had an employee begin cleaning the area during this inspection. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Remnants if old labels stuck to sides of several pans on shelf in prep area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Container of spoons stored with food contact surface facing upwards on counter in bar area. Manager moved the spoons to the warewash area during this inspection. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Dripping pipe below handwash sink in server station.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in 3 compartment sink in bar area 500ppm. Operator added water recheck 400ppm. Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over washed broccoli in produce cooler. Operator corrected shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (51F - Cold Holding) in ice well at cook line area. Operator states item was placed in cold well from walk in cooler approximately 1 hour ago. Operator moved dip into reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and interior of bread warmer soiled

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area had stacked containers with noticeable moisture.

Basic - No Heimlich maneuver/choking sign posted. Provided choking poster to manager. Corrected On-Site

Basic - Stored food not covered. Bag of sliced meat in freezer in plastic bag open with meat exposed. Manager had employee seal up bag. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle on cook line not labeled. Manager states spray bottle is olive oil and specific color is how they label. Manager did have employee place written label on bottle. Corrected On-Site

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3 compartment sink in bar area over 500ppm, operator added water 400ppm Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area wearing multiple bracelets

Basic - Interior of microwave has accumulation of grease/food debris. Microwave in cook line area closest to breadstick warmer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area

Basic - No handwashing sign provided at a hand sink used by food employees. In dish machine area

Basic - Nonfood-contact surface soiled with dust. Walk in cooler fan guards

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 48F. Operator added ice in cold well. recheck 41F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 108F, operator placed sausages in oven and reheated to 165F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in bar area, operator dated 7/8 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back prep area blocked with ice bins. Operator relocated ice bins. Pair of pliers in hand wash sink in back prep area. Operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on the left of the counter in men's restroom 81F after running approximately 2 minutes Repeat Violation

Basic - Food storage container/container lid cracked or broken. Plastic pans in prep area cracked

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior area around soda nozzles at beverage machine in front server station.

Basic - Old labels stuck to food containers after cleaning. Plastic pans in prep area Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom 82F after running for approximately 2 minutes

Basic - Interior of oven has accumulation of black substance/food debris. Interior of breadstick warming oven Accumulation of black mold-like substance in the interior of the ice bin and area around soda nozzles in server station at front of establishment.

Basic - Old labels stuck to food containers after cleaning. Sticker residue on pans on storage rack in prep area. Operator removed to be washed. Corrective Action Taken