THE OLIVE GARDEN ITALIAN RESTAURANT #5802

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. Observed pasta shells and Ditalini from previous day missing date mark. Person in charge added date mark. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach in cooler on cook line soiled with food debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on the line place raw salmon on grill with gloves on and then change his gloves without washing his hand first. Addressed immediately and cooked washed his hands and placed gloves on. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line; pasta 54F; ( - Cold Holding) person in charge placed in cooler. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers on clean dish rack.

Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers not inverted. Person in charge inverted. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook reach down and grab gloves off the floor, with another pair on his hands, then grab gloves and place over his existing gloves without washing his hands. Addressed immediately and he removed gloves and washed hands. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at beginning of cook line is soiled.

Marked exit/path to marked exit blocked. For reporting purposes only. By boxes. Per person in charge they had a delivery. Person in charge has boxes taken out to bin. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale 59F. Not enough dividers in cooler. Person in charge placed inside cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal m&m's in reach in freezer at bar. Person in charge removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Behind grill floor is soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler has soiled shelf.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 106F. Person in charge discarded. Nobody could tell me how long it had been there. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Under pasta cookers.

Basic - Floor not cleaned when the least amount of food is exposed. Floor under soda boxes has debris. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice condensation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spoon holders on wait staff is dirty.

Basic - Old labels stuck to food containers after cleaning. On clean dishes on clean dish rack.

Basic - Time/temperature control for safety food thawed in an improper manner. Tray containing frozen salmon, meatballs, and sausage was left out thawing at room temperature. Person in charge placed in walk in cooler. Corrected On-Site

Basic - Utensils in poor condition. Butter container is broken. Person in charge replaced container. Corrected On-Site

Basic - Drain cover(s) missing. Missing on floor drain in dish area.

Basic - Floor not cleaned when the least amount of food is exposed. Under fryers; oil on floor.

Basic - Floor tiles missing and/or in disrepair. Floor tiles around floor drain in dish area are cracked.

Basic - Floors not maintained smooth and durable. At far end of kitchen; grout has worn off tiles.

Basic - Ice bucket/shovel stored upside down or on floor between uses. Ice bucket is upside down. Person in charge hung up to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Breading mixture not labeled. Person in charge had labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic butter 92F; ( - Cold Holding). Garlic had been sitting out and exceeded temperature for 6 hrs.

High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Butter 92F past time limit.

Basic - Ice buildup in reach-in cooler/freezer and/or walk-in freezer. Reach in cooler on app station has ice buildup. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several dirty wet wiping clothes on prep tables on cook line. Person in charge had removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor on back line. Person in charge moved bucket. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Garbage blocking doorway at back of store.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop Mac and cheese. Person in charge removed bowl. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted. Person in charge inverted. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup inside on lights.

Basic - In-use tongs stored on dirty surface in between uses. Tongs in dirty container in drawers. Person in charge removed and got clean container and new tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of back oven is dirty with food debris. Repeat Violation

Basic - Water draining onto floor surface. Near steamer on cookline, water is on floor from pipe.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his hair with gloves on with washing hands. Addressed immediately and he washed his hands and put new gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. App station; butter 50, marinara 47F cold holding. Person in charge stated items out less than 1 hr. Placed inside cooler. Admin Complaint

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. Milk/creamers at server station have no date. Person in charge dated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in ice bin.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on server side has debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink at far right of server station. Repeat Violation

Basic - Open dumpster lid. Person in charge closed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop outside face down.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge changed bucket. 2nd test was at 200ppm. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. In walk in cooler, observed one pepper with mold like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in countertop maketop across from cookline 45°F-49°F. Person in charge states was placed in unit at around 9am. Person in charge removed quantity of cheese from container, added ice to unit, moved cheese to walk in cooler. Retemped cheese at end of inspection at 42-43°F. Discussed the possibility of holding items on time with operator during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic butter held on cookline with no time mark. Person in charge marked appropriately. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink across from prep cookline, soap dispenser not functioning. Person in charge fixed during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old label residue on clean dishware. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under the hand wash sink in the to-go area of the kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in the kitchen at the time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on server line 47°F, person in charge states has been in unit for 1 hour, person in charge moved to reach in cooler. Discussed the possibility of using lids, holding on time with operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic butter on the cookline held on time per person in charge with no time mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink on the cookline. Person in charge moved to appropriate location. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooktop in 127° water, person in charge turned burner back on and raised temperature to 147°F Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers in dish storage area.

Basic - Water draining onto floor surface. At the time of inspection hand wash sink on cookline was draining directly onto the floor. Person in charge reattached pipe so it drains correctly. Corrected On-Site