THE OLIVE GARDEN ITALIAN RESTAURANT # 1741

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at hand washing sink toward front of kitchen, operator replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed croutons in a reach in cooler where there is clean salad plates, operator cleaned. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and jacket in the bar area in preparation area, employee moved. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with a bracelet on, cook removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook without a beard guard, cook put one on. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles are loose in front of walk in freezer, operator stated a work order is in. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler with food debris in the kitchen on front line.

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 an employee bare hand changing garbage, taking it outside and upon returning to kitchen to position did not was his hands. Operator coached employee on proper procedure and he washed his hands. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard in the walk in freezer with food stored on it and must be changed out when soiled or daily. Operator replaced it. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed salad ingredients accessed by multiple staff members in the kitchen uncovered and open to dust or dirt. Operator covered items. Corrected On-Site

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 washed hands, and then turned water off with clean hands. Operator washed hands correctly. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operators G.M, C.H, and N.O.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken: cracked lexan used with ice. Operator removed. Corrected On-Site

Basic - Dumpster rusted out on bottom. Observed broken or rusted dumpster and leakage from bottom on dumpster area floor.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wait staff with bracelets . Manager had employee remove and wash hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two cooks n cookline with no beard guards. Operator had employees add beard guards and wash hands then return to line. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wait staff platting foods with wrist bracelets and rings with stones.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on line with no beard guard.

Basic - Equipment in poor repair. Observed gaskets broken on cookline cold hold drawers at small drawer pasta hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); cut lettuce (50F - Cold Holding); Italian with cheese house dressing (70F - Cold Holding) at salad top table. All foods above 41F. Foods put on unit at 1100am must be used or discarded by 3 pm. Manager called for maintenance and will use time as a public health control until unit can maintain foods at 41F or colder. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Manager added soap. Corrected On-Site

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

Basic - Dumpster rusted out on bottom. Observed bottom of dumpster broken on corners and leaking on to ground. Interior rusted through.

Basic - Old food stuck to clean dishware/utensils. Observed rptray of drying silverware with large piece of lettuce and gum wrapper in container touching cleaned silverware. Manager removed items and sent back through dishwash. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed test strip at 0ppm. Corrected by manager had buckets remade. Corrected On-Site

High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands. Manager retrained employee. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on freezer floor due to gasket of door not tight fitting. Manager has repair part turned on for repair. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit at salad cooler at wait station. Manager replaced. Corrected On-Site

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. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands with cold as evidenced by inspector washing hands directly after employee with hot water still left running and inspector had to wait for hot water over 30 seconds. Handsink at back prep with no hot water at timely intervals to wash hands on hot water.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ziti noodles (48F - Cold Holding ziti noodles in drawer from last shift over 2 hours were discarded..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (50F - Cold Holding); Observed foods n cold line at plate warmer on cookline not at temperature of 41F or below if not lidded. Heat from warmer affecting cold hold ability. Spinach dip found at 50F on surface. Not on line more than 45 minutes. Manager lidded product to allow proper cooling from cold hold well. ziti noodles (48F - Cold Holding in 3 drawer cook drawers found above 41F. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grey slime on interior of ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. At prep area observed pallet of stored food blocking handsink. Manager moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Manager removed from sink put through wash. Corrected On-Site

Basic - Equipment in poor repair. Observed 3 drawer pasta holding drawers not able to maintain foods at 41F or below. Foods were marked from time added to drawers must be used or discarded by 4 hours. Time as a public health control will be used until unit can maintain foods at 41F or below. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black grime on faucet and handles of handsink at dishwash area. Observed soda gun holster slimy at bar.

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. Educated the employee. The employee changed the gloves and washed his hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up a container with water at bar handwash sink. Educated the employee.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of flours and batters. Operator labeled the food items. Corrected On-Site