OLIVE GARDEN 6411

EHS walked in the walk in cooler and noticed and tempted the salmon. The salmon was between 45-50 degrees. EHS questioned PIC how long was the salmon in the cooler it stated that they they pulled the salmon this morning from the freezer so it can properly thaw out in the cooler. EHS then instructed PIC to temp the salmon using their own thermometers and they got around the same temperature as EHS. EHS instructed PIC to discard all the salmon since they were exceeding 41 degrees.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS observed multiple personal items through out the facility. First, EHS observed a purse by the stand beside the bar before you enter inside of the kitchen. Second, a clear to go cup of brown substance stored on the shelf right above the 3 compartment sink. Next, There was another personal cup stored on the shelf in the back in the area where they are doing there HAACP items. Last, EHS observed before leaving the kitchen there was a section of coat hangers were employees had jackets and purses, and bags stored. Below the personal items EHS questioned PIC about a brown straw containers and a gray container that was directly under it. He stated that they use the brown containers to store their utensils once they roll in up in a napkin. Also, EHS observed a pink purse stored directly on top of a box of gloves. EHS informed PIC that they need to create a designated space for employee belongings and make sure that it is separated from what is used in the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed food debris on the inside of wine glasses stored in bar area.

7. Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had bartender/employee remove all glasses to be rewashed. This was COS.

Observed old saran wrap around the rims of pans stored as clean near the oven in the main kitchen area. EHS also observed REF in bar area with food debris and spillage.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that non-food contact surfaces of pans and REF in bar area are cleaned at a frequency to prevent build up. This must be corrected by 8/30/23

Observed old saran wrap around the rims of pans stored as clean near the oven in the main kitchen area. EHS also observed REF in bar area with food debris and spillage.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that non-food contact surfaces of pans and REF in bar area are cleaned at a frequency to prevent build up. This must be corrected by 8/30/23