OLIVE GARDEN ITALIAN RESTAURANT #1433

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dish area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At ice machine in prep area. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks. Cook took a bag of raw shrimp Fritto Misto out of the reach in cooler at cook line and placed on the grill. Bags had leaked fluid on the tray and on cooks gloves. Cook then proceeded to plate cooked food without washing hands and changing gloves. Cook went to wash his hands. Corrected On-Site

Basic - Employee eating in a food preparation area on expo line. Employee discarded food. Corrected On-Site

Basic - Opened employee open tea cup in a cold holding unit with food to be served to customers, on the left of cook line. Operator discarded cup. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Air leak at the bottom of the door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, cheese drawers on cook line.

Basic - Water draining onto floor surface at hand sink in expo line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line drawers under grill; commercially processed reduced oxygen packaged salmon, labeled to remain frozen until time of use, no longer frozen. See Stop Sale.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At expo line hand wash sink; paper towel dispenser unable to dispense paper towels. Operator unjammed paper towels, able to dispense. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line drawers under grill; commercially processed reduced oxygen packaged salmon, labeled to remain frozen until time of use, no longer frozen. See Stop Sale.

Basic - Single-service articles improperly stored. At cook line; single service take out containers stored under soap dispenser at hand wash sink. Operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Flooring in walk in freezer Warning - From follow-up inspection 2024-02-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Cooler#2, Alfredo sauce 56°F cold Holding over 4 hours., diced tomatoes 56°F cold Holding over 4 hours. Per operator products not prepared or portioned today. Per operator products stored for over 4 hours. Containers seating on ice and water, containers not completely surrounded by ice and stored near heat source. Operator discarded.see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Cooler#2, Alfredo sauce 56°F cold Holding over 4 hours., diced tomatoes 56°F cold Holding over 4 hours. Per operator products not prepared or portioned today. Per operator products stored for over 4 hours. Containers seating on ice and water, containers not completely surrounded by ice and stored near heat source. Operator discarded.see stop sale.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.per operator high temp dishwasher machine no being use during slow times. Tested with heat strips , did not turn black. Operator ran multiple racks until dishwasher machine turned strip black Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.at men's restroom. Operator provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed electrical taped hose above steam table with soups on expo line completely full of dust. I advised operator to clean it so dust can't fall in the soups.

Basic - Roach sticky tape hanging over flip top cooler on fry station next to hand washing sink. Operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plastic bag with employee food on the left shelf, in walk in freezer. Employee removed.

Intermediate - Handwash sink used for purposes other than handwashing. Cook cleaning tongs in hand wash sink at cookline. Reviewed proper procedures with cook. Corrective Action Taken

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Soups and sauces in walk in cooler no readable date and no time. HACCP plan was submitted to OPQ.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee filed red onion container, for salads, with bare hands, in salad station. Reviewed proper procedures with manager and employee. Employee went to put gloves on. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm. Sanitizer delay at dispenser at triple sink. Operator set up fresh solution at 200ppm. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Manager set up fresh solution at 200ppm. Corrected On-Site