Olive Garden Restaurant

Observed consumed employee food and drinks in the single service storage area of the kitchen food preparation area. PIC advised that employees are not allowed to eat in the food preparation or storage areas. Employees must use a single use cup with a top and a straw for drinks. PIC corrected on site by employee removing food and drinks. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed breadsticks stored on a small speed rack below the preparation table. The area below the table contained debris, black build up, and rust build up. PIC removed the breadsticks and covered with a sheet tray. The cover was available but not used. PIC washed the cover and placed the cover over breadsticks. PIC advised to properly clean and sanitize the area beneath the preparation table prior to storing breadsticks under the table to prevent potential contamination.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed the cook on the food preparation line not wearing a beard restraint. The cooks beard was longer than .05 inches. PIC corrected on site by providing a beard net. Observed a server preparing breadsticks and stirring soup without proper hair restraints. Once of the servers was also wearing a bracelet. The bracelet was removed and servers were provided with hair restraints. The GM advised that she attempted to get the staff to wear hair restraints while preparing food but it didn't work. PIC advised that wearing jewelry while preparing food could lead to contamination by a physical hazard and jewelry is not allowed with the exception of a plain wedding ban. CA- PIC will monitor all team members for jewelry.

11-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

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.

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.

Observed wet wiping cloths stored in quat sanitizer that did not meet the minimum strength requirements for quaternary ammonium. The concentration was observed at 10 ppm in the bar, kitchen, and dishwashing areas. CA- PIC remade the sanitizer buckets. The quat sanitizer was observed at 200 ppm once corrected.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) 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.

Observed in use utensils stored in stagnant water at a temperature less than 135 degrees F. Utensils stored at 78 degrees F. CA- PIC will ensure that the dipper well is used or the utensils are stored at a temperature of 135 degrees f. The Chef working on the cook line corrected on site.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

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);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

Observed the metal deflector in the ice machine was in bad repair. The deflector contacted a large crack on one side. PIC corrected on site to by removing the deflector to prevent physical contamination. PIC will order a new deflector by 3/28/2026.

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed the exterior (Top) of pizza oven not clean. Accumulation of old food debris and build up was observed. Presence of old food debris could lead to potential cross contamination. In use utensils are being stored on top of the pizza oven. PIC will have the area cleaned by 03/25/2026

Observed a severe mold like accumulation on air vent above the single service articles in the storage room. Also observed dust build up on vents in the bar area and both the men's and woman's restrooms. PIC will have all vent cleaned and sanitized by 3/25/2026.

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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed an employee cell phone stored next to single service articles and employee food in the single use storage area. PIC corrected on site by removing the cell phone. PIC advised that cell phones must be stored in a designated location away from food and food contact surfaces.

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.

2-2B.Observed employee eating in food preparation area next to clean utensils and food prep table. The manager discarded the drinking cup during the inspection.

Observed breadsticks stored on a small speed rack below the preparation table. The area below the table contained debris and rust build up. PIC removed the breadsticks and covered with a sheet tray. PIC will obtain a cover for the speed rack by 6/25/25.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

12-C. Observed wet wiping cloths stored in sanitizer that did not meet the minimum strength requirements for quaternary ammonium. The concentration was observed at 0 ppm. CA- PIC remade the sanitizer buckets. The sanitizer was observed at 200 ppm Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Observed in use utensils stored in stagnant water at a temperature less than 135 degrees F. Utensils stored at 82 degrees F. CA- PIC will ensure that the dipper well is used or the utensils are stored at a temperature of 135 degrees f.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

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);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

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);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

11A.Observed food being cooled by non-approved method. The manager corrected by unwrapping the product to cool down properly.

17C.Observed some missing ceiling tile in the kitchen. Also,observed wall in disrepair underneath hand sink in the kitchen.

Observed two packages of molded strawberries in the walk in produce cooler. Strawberries were adulterated. The strawberries contained a white mold like substance upon inspection. CA- The person in charge discarded the packages of molded strawberries. PIC will monitor all fruit for signs of adulteration.

Observed the cook on the food preparation line wearing jewelry (Bracelet). The bracelet was removed by the cook as a corrective action. PIC and cook advised that wearing jewelry while preparing food could lead to contamination by a physical hazard and jewelry is not allowed with the exception of a plain wedding ban. CA- PIC will monitor all team members for jewelry.

Observed in use utensils stored in stagnant water at a temperature less than 135 degrees F. Utensils stored at 82 degrees F. Scoops and tongs observed on the cook line being stored in stagnant water. Clean utensils must be stored in a dipper well with cold running water that is being simultaneously drained or hot water at a temperature of 135 degrees or higher. PIC corrected the action by re-washing, rinsing, and sanitizing the utensils in question prior to adding utensils to hot water. PIC also increased the pressure of the water observed in the dipper well where other in use utensils were being stored. (Repeat violation)

Observed the exterior (Top) of pizza oven and ice machine not clean. Old food debris and build up observed in both areas. Presence of old food debris could lead to potential cross contamination. In use utensils are being stored on top of the pizza oven and ice machine. PIC will clean both areas by 10/16/24

Observed quarry tile in bad repair in the dish machine area. The floor grout is diminishing causing stagnant water to settle in the grout. Stagnant water can lead to potential contamination and pest activity. CA- The person in charge will have the floor repaired and regrouted by 11/15/24.

Broken glass observed in the glass cooler (Bar area). Lip of glasses observed touching broken glass.

Observed food cooling wrapped in plastic in the walk in cooler. Fettuccini noodles observed at 48 degrees while cooling. PIC advised that the SOP requires noodles to reach 38 degrees prior to being wrapped and placed in the walk in cooler

Reach in coolers did not contain internal thermometers.

Observed servers preparing food in the kitchen without hair restraints.

Utensils stored in stagnant water was less than 135 degrees F. Utensils stored at 90 degrees F

Mold observed on vents in the linen storage room

Multiple products including lasagna and lasagna meat sauce not properly date marked. Multiple products in the walk in cooler contained use first dots but did not have a dating system that identified the actual preparation or discard date or time

15C- Water leaking from beneath the hand sink

Utensils stored in stagnant water was than 135 degrees F. Also observed utensils stored on top of the pizza oven

15C-Exterior (Top) of pizza oven not clean.

17C- Build up observed on the restroom vents (Ladies Restroom)

4-2A. Observed food products stored uncovered inside the walk in cooler. The manager corrected during the inspection by covering all products.