Olive Garden Italian Restaurant #6506

Observed improper cold holding of potentially hazardous TCS foods above 41F in ice baths, walk-in cooler and reach-in cooler (scampi sauce 45F, cut kale 37F, cooked noodles 45F, milk 46F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Scampi sauce was out of temp for less than 4 hours and was moved to the walk-in cooler to rapidly cool. PIC discarded other foods.

Observed clean dishes/pans stacked wet in the in the clean dish storage area and clean blenders stacked wet at the bar. CA: Clean equipment and utensils shall be stored in a self-draining position that allows air drying prior to use or storage.

Observed several pans of food uncovered in throughout kitchen. CA: All food, unless actively in use or actively cooling, must remain covered while stored. COS: Lids were placed on all pans.