THE OLIVE GARDEN ITALIAN RESTAURANT #1594

Observed the gaskets on the cooler drawers unclean with black residue build up. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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. Advised to have to deep clean and increase cleaning frequency.

Observed the floors in the dry storage area with debris along the floor boards and under racks. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Advised to deep clean and increase cleaning frequency.

Observed the floors in the dry storage area with debris along the floor boards and under racks. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Advised to deep clean and increase cleaning frequency.

Observed 5 sanitizer buckets reading 400+ ppm Quats. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Corrected onsite: all sanitizer buckets were remade to read 200 ppm Quats. Advised PIC to use test strips when preparing sanitizer solutions.

Observed Crispy chicken fritta with a just cooked temp of 128F. Observed Grilled chicken with a just cooked temp of 132F. Corrective action: 511-6-1.04(5)(a) - Raw Animal Foods (P, Pf) (5) Pathogen Destruction. (a) Raw Animal Foods.

1. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (iii) 165°F (74°C) or above for 15 seconds for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P Corrected onsite: Items were discarded and remade to read: Chicken fritta- 187F and grilled chicken- 178F

Observed Raw Calamari(43F, 46F, 47F) and raw shrimp (46F) stored in reach in cooler not holding a TCS food temp of 41F or below. Corrective Action: 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 Corrected onsite: ALL items were discarded by PIC.

Observed multiple salads on counter top with lids on tight cooling. Corrective Action: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected onsite: Lids were removed and salads were moved to walk in cooler to complete proper cooling process.

Observed serval employees wearing arm jewelry. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Corrected onsite: All employees removed arm jewelry washed and sanitized hands before returning to work.

Observed cooler drawer unclean with black substance build up. Observed outside of bowl warmer and cold salad plate cooler unclean to sight and touch.
Observed wine cooler gaskets behind bar unclean with black debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean and increase cleaning frequency.

Observed pink substance inside ice machine on ice deflector. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

Corrected on site: Ice was burned while inspector was on site, machine was cleaned and sanitized before placing back in use. Advised to increase cleaning frequency.

Observed leak at vegetable sink. Water continuously leaks at sink faucet. Corrective Action: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Advised to have repaired.

Observed cooler drawer unclean with black substance build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Advised to deep clean and increase cleaning frequency.

Observed floors in walk in freezer unclean with food debris. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Advised to deep clean and increase cleaning frequency.

Observed inside of ice machine unclean with pink substance in direct contact with ice. COS- Ice was removed ice machine was cleaned and sanitized. Advised to increase cleaning frequency and dump overflow ice.

Observed light bulbs out in the walk in cooler as well as the walk in freezer. Advised to have replaced.