THE OLIVE GARDEN #1082

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards soiled stored on appetizers counter for reach in cooler, Manager replaced at time inspection. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tile incorrect size directly above ice machines.( prep kitchen)

Basic - Dishmachine has no data plate/operating specifications. Observed specification label has tear can not read the label attached to dish machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave oven has food splashed on the top panel located on cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of marinated chicken breast 46°f, raw beef 49°f, salmon 46°f steak 48°f stored inside reach in cooler drawers less than 4 hours recommend to quick chill all products, placed inside walk in cooler. Rechecked temperatures 12:40pm steak 42°f, raw beef 41°f salmon 41°f stored inside reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves Observed employee wearing nail polish while food handling in the server area placing salad in bowls. Spoke to Manager concerning the issue.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dried chicken on the slicer located on the main cook line.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler drawers on the cook line, must not use until cooler is repaired, Manager notify refrigeration company at time of inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed standing water on floor tile cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up on the walk in freezer door at the bottom.

Basic - Single-service articles stored on a soiled surface. Observed old food debris spilled in the container used for plastic containers for to go orders.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located by dry storage room.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth bucket stored on the floor in the bar area, Manager removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of lasagna fritta 47°f stored inside reach in cooler, less than 4 hours recommend to quick chill product. (Cook line)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice bin container has mold like growth on the surface located in back prep kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed knives with old food debris on the surface stored inside knife rack. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed food spilled on the floor inside walk in freezer

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease on the grease receptacle has terrible grease accumulation on the lid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of the reach in cooler plastic mats has very sticker surface ( bar area)

Basic - Old food stuck to clean dishware/utensils. Observed several plates has old dried food on the surface stored on the cook line counter. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed sanitize bucket stored next to ketchup on the storage shelve on the expo line. Manager removed sanitizer bucket at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer located near 3 compartment sink has dried tomatoes left on the surface. Employee cleaned at time of inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in the chemical room has blue content. Manager provided label for the spray bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic pans stacked on storage shelves in the back prep kitchen.

Basic - Floor soiled/has accumulation of debris. Observed fork and old debris on the floor underneath shelves located in the room where linens are stored. Manager ask employee to clean at time of inspection. Corrected On-Site

Basic - No copy of latest inspection report available. Observed no copy of last inspection available,Spoke to Manager at time of inspection.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck on plates stored on the cook line and in the salad plate holder.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom has old food debris spilled on the bottom of reach in freezer. 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. Employee touching mouth with their hands and then touched a take out container lid si bake service and did not wash hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used cell phone in kitchen then stored it on a shelf next to plates then picked up cooked pasta from steam table with same gloves hand. Cook did not change gloves or clean hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator discarded cut lettuce (45-47F - Cold Holding) shred mozzarella (51F - Cold Holding) Per operator less than four hours. Operator moved to quick chill mac and cheese (51F - Cold Holding) 2nd temp 41°f ; artichoke dip (53F - Cold Holding) 2nd temp 41°f Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the kitchen and prep area Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracket while cooking

Basic - Floor area(s) covered with standing water in frontof ice machine

Basic - Floor soiled/has accumulation of debris under equipment on back side of kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of calamari flour Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit for pasta Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unit under flat grill heavily soiled

Basic - Plumbing system in disrepair. Drain pipe from ice machine draining on the floor

Intermediate - Approved variance not maintained at the food establishment. Spoke to Karen Manager at time of inspection has no copy of the HACCP plan only has copy of daily Production Assignment Sheet from 7/18/2023 this is overview, Director of operations faxed copy of Cook -chilled soups and sauces HACCP Plan. Corrected On-Site

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed two servers placing bread sticks in the oven working with exposed food not wearing gloves observed both servers with long finger nails.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food debris on the surface. Observed white cutting board has red stains on the surface. (Bar area) Observed the chill tanks interior and exterior has build up of mold like growth on the surface, recommend to clean immediately. Observed mold like growth around the top panel of the salad reach in cooler.(server)

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers on the edge stacked on the storage shelve in the back prep kitchen.

Basic - Floor soiled/has accumulation of debris. Observed large amount trash and debris underneath the pasta cooker on the cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible ice buildup on the top condenser of the reach in freezer used green beans.

Basic - Light not functioning. Observed two lights out underneath the fire suppression system located in the Back prep kitchen)

Basic - Old food stuck to clean dishware/utensils. Observed old cheese stuck on the plates and casserole stored on the cook line.

Intermediate - Approved variance not maintained at the food establishment. Spoke to Alyssa Manager at time of inspection, has no copy of the HACCP plan only copy of soups and sauces bagging procedures, Manager did not know how to find in her system at time of inspection. Spoke to her Quality Control Employee to help her find. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of Food Employee Reporting Agreement spoke to Manager on duty, given another form at time of inspection.

Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen floor.

Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed wiping cloths in soiled solution on the cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler strawberry lemonade spilled on the bottom.(bar area)

Basic - Accumulation of black/green mold-like substance in the salad reach in cooler located (salad pantry) Observed mold like growth side panel of ice bin (bar area)

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed dirty knives stored in silverware tray located on the server alley. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve in the prep kitchen.

Basic - Grease on the ground and/or pad around grease receptacle. Observed terrible grease accumulation on the top panel of the grease bid. Employee cleaned at time of inspection Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed flat grill has terrible grease accumulation on the surface (cook line)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression hood filter has grease accumulation on the filters directly above flat grill.( cook line)

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on the plastic containers located in the back kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris spilled on the bottom of reach in freezer spices.( back prep kitchen)

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the bar area side station, General Manager has notify current pest control service. Spoke to Supervisor on duty will be next routine inspection. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Observed garlic butter stored at room temperature on cook line not time mark, Per Manager placed product out 10:30am checked 12:30 less than 4 hours. Employee time mark at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender very sticker as old food debris left on the surface used in the bar area.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the ends in the back kitchen. Manager removed at time of inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to check sanitizer for 3 compartment sink(bar area).

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked temperature 79°f of hand wash sink located in the back prep kitchen, Manager readjusted the hot water value, rechecked 102°f. Corrected On-Site

Basic - Equipment in poor repair. Observed handle broken on the reach in cooler used for in the (bar area)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the side of grill and fryers located on the cook line.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed terrible mold like growth on bottom of the surface glass chiller.( bar area) - From follow-up inspection 2021-07-27: Checked glass chiller has not been cleaned observed mold like growth on the surface, Manager spoke to bartender to clean tonight. Time Extended