THE OLIVE GARDEN 1122

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

Intermediate - Spray bottle containing quaternary sanitizer not labeled. Operator labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays inside of food holding unit at cook line soiled with old food debris. Operator removed trays and began cleaning and sanitation process at time of inspection Corrective Action Taken

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

Basic - No handwashing sign provided at a hand sink used by food employees at bar hand wash sink.

High Priority - Live, small flying insects found Observed approximately 3 small flying insects flying over liquor bottles and landing on bar counter at bar. Operator exterminated small flying insects and sanitized area properly. Corrected On-Site Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. observed interior of low-boy cres cor hot holding unit soiled with grease at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at back kitchen covered with "out of order" sign

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 flying insects flying above single use storage area at server station counter behind bar. Operator exterminated and cleansed area properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese raviolis at 48F- per operator, items not prepared or portioned today- items out of temperature since for 2 hours since 12. Operator placed in walk in freezer to quick chill. Items at 43F-3:30 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front prep line. Operator provided paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over single service napkins at server station area. Operator removed. Corrected On-Site

Basic - Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above back prep area in main kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cooked raviolis reach in freezer cook line. Both products opened from commercial packaging. Operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Scoop in water 134F at cook line. Operator placed pan of water on stove to bring to 135+F. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Customer Men's restroom. Per operator, employees use customer restrooms. Advised operator to replace hand wash sign.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, Quat sanitizer 100ppm. Operator corrected to 400ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodle drawer cooler: ; noodles (44-48F - Cold Holding) less than 4 hours operator moved to different cooler and added items to time control Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage area

Basic - Covered waste receptacle not provided in women's bathroom. Employee unisex restroom

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on expo counter front line Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front expo line Interior door of salad prep cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pizza oven : front and top

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

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum platters/storeroom

Basic - Wiping cloth sanitizing solution stored on the floor. By dish machine area . Corrective action taken/operator stored sanitizer bucket properly. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Sugar/cookline/corrective action taken/operator discarded soufflé cup. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - Stored food not covered. Pasta/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/cookline/corrective action taken/operator labeled food. Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Scallop 118f 138f, on plate for service, removed and cooked over 145f

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket being dumped into hand wash sink.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust at ac vent near dish area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Under 200ppm in 2 buckets, were changed out, 300/400ppm. Corrected On-Site

Basic - Equipment in poor repair. Door on appetizer Reach-in cooler in disrepair.