THE OLIVE GARDEN 1576

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaning counters and handling soiled pans at triple sink begin to handle jar with creamy marsala to place inside walk in cooler; no hand wash. Employee washed hands. Corrected On-Site

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Several bags of vacuum sealed sauces and soups in walk in cooler not labelled with name of product and the date of packaging. Operator began labeling products. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed asparagus stored over cooked pasta. Operator stored properly. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded during cooling process of cook-chill reduced oxygen packaged food. Cooling log from Sunday 8/24/25 is missing temperatures. Only beginning temperature was recorded for sauces. Warning - From follow-up inspection 2025-08-26: Cooling log from 8/25/25 missing temperatures. Only started temperature was recorded Admin Complaint

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. Observed employee rub area of arm near elbow with glove then handled clean utensil to prepared chicken: no hand wash. Employee changed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near stovetop: carbonara sauce(45F - Cold Holding); marsala sauce (45F - Cold Holding) As per chef, held for approximately 3 hours. Not prepped or portioned today. Areas of sauces tilted more towards the stovetop were slightly above ice bath. Operator advised chef to quick chill. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses as per operator, stored on rolling cart under plumbing at hand wash sink near dish washer. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 150ppm). Operator corrected and changed to a quaternary ammonium compound sanitizing solution of 200ppm. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Appetizer cooler and drawer cooler gaskets are torn. Warning - From follow-up inspection 2024-05-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (48F- Cold Holding); steak (48F - Cold Holding) in top reach in drawer on cook line. Not prepped or portioned. In unit less than four hours. Ice placed on food items. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over dish wash area of kitchen

Basic - Buildup of food debris on outside of white plastic containers with flours.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and couple on expo side.

Basic - Floor area(s) covered with standing water. Outside walk-in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stainless steel walls of hood system above cook line

High Priority - Employee switched from working with raw food ( handling raw shrimp with hands)to handling clean utensils use for handling cooked food without washing hands . Employee washed hands. Manager removed clean utensils. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line right across from ice machine. Operator provided paper towel Corrected On-Site

Basic - Bathroom facility not clean. Observed woman's handicap toilet with orange sediment below water lever

Basic - Employee personal items stored ( personal purse) stored right behind to go containers on cook line by hand washing sink . Operator removed Corrected On-Site

Basic - Floor area(s) covered with standing water. Right outside walk-in freezer. Repeat Violation

Basic - Floor area(s) covered with standing water.inside walk-in cooler outside walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On bar area . Milk stored inside cooler operator provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler air vents covers

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 a deep container seating on an ice bath on top rail appetizers station spinach dip (48 - Cold Holding). Per operator product stored for longer than 4 hours. Container no properly surrounded by iced . Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep container seating on an ice bath on top rail appetizers station spinach dip (48 - Cold Holding). Per operator product stored for longer than 4 hours. Container no properly surrounded by ice, ice only touching bottom. Operator discarded.See Stop Sale. Observed a deep container seating on ice bath on top rail assembly station with Mac and cheese (51 - Cold Holding). Container not properly surrounded with ice.only touching bottom. Per operator product stored for approximately one hour. Operator surrounded container with ice. Repeat Violation Admin Complaint

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 a container with garlic butter on top rail of appetizer station with no time marked. Per operator product stored for approximately two hours. Operator time marked product for the remaining time of 2 hours. Corrected On-Site

Basic - Floor area(s) covered with standing water right outside walk-in freezer.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Right outside walk-in freezer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm quaternary on assembly station. Operator corrected to 200 ppm quaternary Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container on pasta station top area iced bath with carbonara sauce (50°F - Cold Holding); on fry station, top area iced bath with spin dip (52°F - Cold Holding) and on assembly line, top area iced bath with Mac and cheese (49°F - Cold Holding).On cook line. Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator changed iced bath and added it more ice to containers. Corrective Action Taken