OLIVE GARDEN 1149

Intermediate - Handwash sink used for purposes other than handwashing. A utensil was located in the hand sink. The operator moved the utensil. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. The operator separated the containers that are wet nesting. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. The operator moved the containers with old labels on them to the dishwashing area. Corrective Action Taken

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain from sprayer sink in dish machine area less than 1 inch gap to floor drain

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach (60F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line. See stop sale. spinach (60F - Cold Holding)

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack. Operator removed to properly air dry. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooked pasta reach in cooler in cook line area area

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled. Exterior of soda nozzle on front line drink machine Hood suppression spray system soiled with grease build up

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. Cook touched head with glove on the got clean pan, opened drawer and put food into pan, no glove change or hand wash, discussed proper hand wash with manager on duty.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, 88 F, water has food particles. Operator changes water, 142F Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In bar Soda gun nozzle in bar, operator removed nozzle. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area, floors in storage room, walls in expo

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler at expo line - cut leafy greens (45F - Cold Holding), moved to walk in cooler, pan filled 30 minutes prior, overfilled *Corrective Action Taken Checked at end of inspection 41/42F Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table on back line, moved to bottom shelf Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind soda nozzles at soda machine, wait station alley, operator cleaned Fan guard in Single door reach in cooler at wait station alley, operator removed to clean Sides of coolers in bar Top of drop in cooler in bar Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Too many towels in bucket, not in solution. Operator took some towels out. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door left open, does not self close Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drain in back prep room, in bar, floors in bar soiled behind equipment Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler on galley, operator cleaned Corrected On-Site Warning - From follow-up inspection 2023-07-20: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher cleaned glasses with towel, rinsed gloves in sink then put clean plates away. Discussed with manager on duty and staff Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at server galley, move to shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over butter, packaged Alfredo sauce, operator moved to bottom shelf Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook took out trash, put new bag in can, changed gloves with no hand wash, manager asked cook to wash Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind and around soda nozzles at wait station soda machine

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse 157 on thermoworks thermometer and gauge on machine, manager on duty called for repair. Will use 3 compartment sink quaternary ammonium for sanitizing.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on 1 cook, operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal pans in dish room, operator stacked pans to dry Corrective Action Taken Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less then 100 ppm, visibly soiled, corrected to 200 ppm Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched glasses rested on her head, put them on no hand wash before touching clean plates. Discussed proper hand washing.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stored clean food containers in dish wash area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime. Brown caddy in dish room area build up of debris Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Discussed with operator the need to date milk after opening and must be discarded after 7 days or on stamped date which ever one comes first.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers stored on upper shelf of dish area. Discussed with operator and staff the need to allow containers to air dry completely before stacking them.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caddy storing wet wiping cloths

Basic - Standing water in floor drain/floor drain draining very slowly. Water drain for ice machine slow draining. Water on the floor, plumber called. No issue with other drains in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *ice machine *reach in freezers

Basic - Floor soiled/has accumulation of debris. Walk in freezer, storage room

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Zucchini over pasta, Corrected on site: zucchini moved Corrected On-Site