THE OLIVE GARDEN ITALIAN RESTAURANT #6412

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Door leading outside by warewash gap at bottom

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven interior soiled

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on expeditor side less than 200 ppm quat Operator changed bucket 200 ppm quat 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 backpack on shelf next to food at prep station. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamy mushroom and carbonara sauces 54-64F in cooler well above cook line. Less than 4 hours per operator. Advised operator to move to cooler for immediate temperature recovery. Also advised operator the possibility of putting items on time control Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in dump sink at bar Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under bar equipment

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop noodles Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Over and under oven on cook line soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Marsala sauce on ice behind cook line pasta station 47F less than 1 hr. Operator put in walk in cooler for temperature recovery. Time plan provided. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. - Cook filled bucket with water at pasta station for cooking. Advised operator that sink is only for hand washing. Operator corrected employee. Cook got water from prep sink. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. -Employee preparing food with long beard on cook line. Advised operator. Employee put on beard guard. Corrected On-Site

Basic - Floor has accumulation of debris. - Slight debris at walk in freezer floor.

Intermediate - Handwash sink not accessible for employee use at all times. - Next to walk in cooler blocked by trash bin. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - At second service station clocked at 76F.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Employees with bracelets in kitchen. Corrected On-Site Repeat Violation

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. - Trash bag on the floor in front of back door. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with food debris. - Splash at bottom of reach in coolers at bar .

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Employee with bracelets on handling food.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. - Outside at back door. Some bags broken with refuse on ground. Advised.

Basic - Reach-in cooler interior with rust. - Interior of reach in cooler at bar has rust looking residue on sides.

Basic - Ceiling vents soiled with accumulation of dust. - Slight dust accumulation on vents in kitchen near dishwashing station.

Basic - Floor soiled/has accumulation of debris. - Slight accumulation food debris in hard to reach areas behind shelves and equipment.