Olive Garden

Observed failure to use an approved method of cooling TCS food items. Observed container of chicken Parmesan sitting on counter at 100F. (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 PIC discarded food item.

Observed failure to store in-use utensils on a clean portion of the table or cooking equipment. Observed an in-use spatula on dirty portion of cooking equipment. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC removed utensils and put it to wash.

Observed a won out cutting board in the kitchen. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. Advised PIC to replace. PIC discard cutting board.

Observed ice block on boxes of food in walk-in cooler. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC instructed to move boxes away from direct contact.

Observed ice build up in walk-in freezer. 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. PIC instructed to fix within 3 days.

Observed Observed black mold substance in a bar soda gun. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC washed and sanitized soda gun.

Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC advised to re-sanitize utensils.

Observed lip stick stain and residues on clean drinking glass cups in bar area. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces & Utensils: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC rewashed drinking cups.

Observed ice bin in kitchen area open and unattended, and subject to contamination. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC covered ice bins.

Observed employees not wearing a hair net/beard guard. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.PIC provided hair restraint.

Observed in bar area wet wiping cloth not stored in sanitizing solution between uses.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. PIC prepared sanitizing solution with a wiping cloth. Advised PIC to ensure sanitizer bucket has sanitizer solution and wet cloth stored in a solution. PIC put a napkin in sanitizer bucket.

Observed utensils stored in water that was not flowing and at a temperature less than 135F. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC removed utensils.

Observed single service items stored on top shelf of outside storage area where the sides of building are open. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination PIC will relocate or find a different manner to store them so that they are protected.

Observed facility not able to provide temperature measuring device for heat dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. PIC will obtain measuring device. EHS tested equipment with heat strip.

Observed build up under oven on cook line by hand sink. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have cleaned.

Observed fettucine noodles freshly cooked this morning in WIC tightly wrapped. 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 PIC removed pasta to add ice and vent.

During the time of the inspection observed that several of the employees were not wearing hair nets or hair retrains. Code:Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair, including beards and mustaches longer than one-half-inch CA: Advised PIC to require employees to wear hair nets or hair restraints.

During the time of the inspection observed several employees wearing watches and bracelets while preparing food. Code: 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. CA: Advised PIC to inform employees to not wear bracelets or watches while preparing food.