THE OLIVE GARDEN ITALIAN RESTAURANT #1228

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling flood wearing watch. Operator removed watch . Corrected On-Site

Basic - Food employee with no hair restraint while engaging in food preparation. Employee placed hair net. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food. Operator had it removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Cecilia .

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Corrected On-Site

Basic - Food employee with no hair restraint while engaging in food preparation. Operator placed hair restraint. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned microwave . Corrected On-Site

Basic - Objectionable odors in bar area . Operator cleaned area . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust, in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dining room shelving and booth soiled with dust and food debris. Operator is having employers cleaning area and will have a deep cleaning scheduled. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar lowboy unit Milk 48F, placed overnight. Operator instructed to discard. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cove molding at bar floor/wall juncture broken/missing.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch while preparing food. Corrected On-Site

Basic - Ice buildup in bar lowboy unit.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach stored over sliced carrots. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fagiole soup 41-46F in walk in cooker cooling overnight. Operator instructed to discard, Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

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. Food worker at food preparation area, touched face and continued to handle food without washing hands . Educated operator. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Foodemployee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Wait station wall soiled with accumulated grease, food debris, and/or dust. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watches while handling food. Educated operator Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker at cookline ,touched glasses then changed gloves but did not wash hands. Food worker in kitchen handled phone , placed gloves on without washing hands. Educated operator. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink Quat 500 ppm. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Debris and sanitizer bucket stored in kitchen hand sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Hole in or other damage to washware area wall.

Basic - Water draining onto floor surface. Under dish machine , water is leaking onto floor while operating. Corrected On-Site

Basic - No handwashing sign provided at bar hand sink used by food employees. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wait station soda dispenser soiled with dirt, Bar soda gun holster soiled with food debris. Corrected On-Site

Basic - Water draining onto floor surface. Leak at dish rinsing sink . Plumber at site servicing unit.

Basic - Water softener salt (food) stored in a location that is not clean and dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Salad Station Loose green salad 45F. Operator voluntarily discarded. Low boy Green salad 45F. Placed in another unit. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in kitchen Victory reach in cooler. Corrected On-Site

Basic - Water draining onto floor surface. Bar sink pipe is leaking onto floor.

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. Cook touched glasses, pulled down face mask, returned to working with food. Discussed with employee who then changed his gloves

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles of shine over boxes of single use gloves in chemical closet

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue around soda nozzles in wait station Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed cases of lettuce, parsley, limes over cut lettuce and cut tomatoes Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Vanilla sugar. Corrected On-Site