THE OLIVE GARDEN ITALIAN RESTAURANT

High Priority - Toxic substance/chemical improperly stored. Sterno stored with food in dry storage. Operator moved sterno during the inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored next to salt.employee moved salt during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees without hair restraints involved in plating salads and dishing soup.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food container holding clean bowls has water standing at the bottom. Corrected On-Site

Basic - Floor area(s) covered with standing water. Cook and prep areas Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. Cook line, prep area and storage areas

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line. Discussed proper storage of in use utensil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Cambro units, dolly for clean equipment. Repeat Violation

Basic - Reuse of single-service or single-use articles. Reuse of paper trays to scoop food. Discussed the need to use trays for single use only.

Basic - Working containers of food removed from original container not identified by common name. Shakers on cook line containing food removed from the original container not labled with common name. Discussed the need to label all foods removed from the original container. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles stained with mold like substance.

Basic - Floor area(s) covered with standing water. Dish area, prep area cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins and cambros

Basic - Working containers of food removed from original container not identified by common name. Food containers holding storing food removed from its original container not labeled with common. Discussed the need to label all food removed from its original container.

Basic - Ceiling/ceiling tiles/vents soiled with dust. Dust on ceiling of walk in cooler next to fan. Discussed with manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pans in warewashing area stacked wet. Discussed with manager the need to allow clean equipment to properly air dry before stacking.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and 2 reach in freezers near walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surrounding area of soda nozzles. Discussed with manager on duty

Basic - Open dumpster lid. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table next to cutting board. Employee relocated Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Evidence of employee eating in back area where silverware is being rolled. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Open dumpster lid.

High Priority - Food placed in soiled container. Red peppers washed then placed back in cardboard box, operator rewashed peppers and put in colander. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marsala sauce (46F - Cold Holding)moved to chill tank , chilled to 40F before end of inspection. Corrected On-Site

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. At expo, cut leafy greens and sliced tomatoes on same time frame. Put out at 11 am. No separate time control for each item. Discussed alternatives with manager on duty. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Prep cook, Long hair under cap, cook put hair hair into cap Corrected On-Site

Basic - Food stored on floor. In walk in freezer, boxes of food on floor, moved to shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old stickers on plastics containers in prep room, moved to dish room and stickers removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by bags of garbage. Manager had the trash disposed of. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard

Basic - Floor area(s) covered with standing water. Prep area and dish area

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Garbage in bags on floor in front of hand wash sink leaking onto the floor. Manager had the area cleaned and sanitized. 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. Discussed and provided employee agreement.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at expo line . Manager relocated thermometer Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bun o manic at hand wash sink at wait station near dining area -manager relocated Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues at back food prep area - employee cleaned reach in freezer interior Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta in cold drawer 46F operator placed in wall in freezer. And brought back down to below 41F Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under prep tables in kitchen.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp maximum registering thermometer was at 153F, operator also placed 3 of bins test stickers through the machine and all 3 did not turn black, indicating less than 160F. Operator called for repairs during inspection. Operator will use 3 compartment sink to sanitize until repairs are made. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Date on filter by coffee machine states 2020

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper drying of clean equipment

Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic peeling on racks in wall in cooler. -rust on side of kitchen reach in cooler in back of kitchen

Basic - Plumbing system in disrepair. Cut off plastic bottle used at bar drain to reroute water to drain reducing/eliminating air gaps

Basic - Single-service articles improperly stored. On floor in outside storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - ceiling tile in prep room has mold like substance on ceiling - pipe in walk in cooler has mold like substance on it, -Floor drains in kitchen soiled

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer for wiping cloth buckets was at 100 ppm, from back room dispenser across ice machine. operators will use alternate dispenser unit until, that one is repaired. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink at bar tested 25ppm. Operator remade solution to 75ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with salt and pepper shakers in storage holder on kitchen wall. Operator segregated food items and placed drink in lower storage holder. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1 of the 3 microwaves on cook line. Employee cleaned and sanitized at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking water in prep sink at bar.