Olive Garden

Observed three different sanitizer buckets in the kitchen area had a Quat. sanitizer concentration of 0ppm at the time of this inspection. COS: Manager replaced sanitizer buckets. CA: Quat. sanitizer solution must be kept within the allowed concentration range of 200ppm to 400ppm to avoid contamination.

Observed that Quat. sanitizer bucket in cooking line was showing a concentration of 0 ppm at the time of this inspection. COS: Management discarded/refilled sanitizer. CA: Quat. sanitizer solution shall be kept within the allowed concentration range of 200 ppm to 400 ppm to prevent contamination.

Obsrved a heated water utensil holder keeping tongs at a temperature of 100 F in the cooking line in the kitchen at the time of this inspection. COS: Management discarded water and refilled with hot water. CA: During pauses in food preparation utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C).

Observed that facility did not have a means to check the utensil surface temperature in temperature sanitizing dishwasher at the time of this inspection. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed several TCS food items (Mushroom sauce, Alfredo base, lasagna sauce, and milk) being cold held at a temperature above 41 F in the walk in cooler at the time of this inspection. COS: Management discarded all TCS food items that where out of temp. in the walk in cooler. Glynn EH requested manager to not use walk in cooler to store TCS items until it is repaired. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding to avoid contamination.

Observed sliced tomatoes, Italian dressing (60F), and light Italian dressing (49F) being cold held at temperatures above the allowed 41 F in salad prep top cooler in main kitchen at the time of this inspection. COS: Manager discarded all TCS items from salad prep top. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below to avoid contamination.

Observed bags with pasta, fritta, and dough left uncovered in the walk in freezer in the main kitchen at the time of this inspection. COS: Management covered items. CA: Food must be stored covered to protect from overhead contamination.

Observed that walk in cooler cooling unit had a large ice buildup around vents, and there was a large part missing from the bottom of the WI cooler's door which created a large gap spanning the entire width of the door at the time of this inspection. COS: Manager stated that he has contacted maintenance to repair the door today and will get a temporary part installed in the meantime. CA: All physical facilities shall be kept in good repair.

Observed ice bin left open for a long period of time after being used in the main kitchen at the time of this inspection. COS: Manager closed ice bin. CA: Ice for human consumption shall be stored covered where it is not exposed to splash, dust, or other contamination.

Observed facility had out of date test strips. Sanitizer level was at an appropriate level at time of the inspection. CA: Concentration of the sanitizing solution shall be accurately determined by using a test kit that is not expired.

Food products were found being stored uncovered in the WI freezer, and WI cooler at the time of this inspection. CA: When storing food items in packages, covered containers, or wrappings, these should be completely protected, and covered from vertical contamination.

Observed that the main sanitizer dispenser was producing a very concentrated solution of Quat. sanitizer in the kitchen at the time of this inspection. CA: Manager stated she will contact sanitizer provided to come fix the sanitizer dispenser to bring it within the allowed concentration range. range.

Found paper towels or hand soap missing at four hand sinks in the kitchen area, at area and bathroom at the time of this inspection. COS Sinks were re supplied. CA Mgr stated that they will increase the frequency of checking the hand sink supplies.

Food products were found being stored uncovered in the WI freezer, one RI cooler and in the Bar area at the time of this inspection. COS Covered CA Mgr stated staff will receive reeducation on proper storage requirements.

Single service food containers were found unprotected from vertical contamination in the kitchen area at the time of this inspection. COS covered CA Mgr stated items will be covered going forward.

Observed food build up on the tilt skillet and the ROP sealer in the kitchen at the time of this inspection. CA Cleaning frequency will be increased.

Incorrect hood filters were found being used in the hood system at the time of this inspection, causing gapping in the system. CA Mgr stated corrections will be made.

Observed during the course of this inspection that the facility salad bar prep cooler located in the main kitchen had multiple RTE products being stored completely uncovered as well as the ice at the soda fountain. COS: Management covered the food items. CA: Management stated that staff will be re trained to cover all food items when not in immediate use.

Observed during the course of this inspection that the facility microwaves displayed old food buildup on the interior ceilings. COS: PIC cleaned and sanitized the inner ceiling immediately. CA: Management stated that they will adjust procedures to clean the inside more frequently to prevent cross contamination.