Olive Garden #1769

Observed the drawer reach in cooler that holds the pasta is holding the pasta at 46F-47F. Person in charge (PIC) states that the unit is in need of new gaskets and they have been ordered. The pasta has only been in there for about an hour so I recommended to add ice to the pasta or place bags of ice on top until the gaskets/seals can get replaced.

Observed an employee's opened beverage can in the dishwashing area of the establishment. 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. Corrected on Site (COS): PIC discarded the beverage.

Observed several sanitizer buckets stored on the floor in the kitchen areas. 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. Corrected on Site (COS): PIC stored the buckets on the shelf, off of the floor.

Observed the reach-in cooler's ambient air temperature at 50 F. The unit that stores cheesecake inside is usually turned off/unplugged at night to defrost but noticed the setting temperature on the unit is at 32 F. The setting temperature is too low for the unit which can cause the unit to freeze up and not able to function properly. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. The cheesecakes were moved to the walk-in cooler. Please call a reputable company to have the unit serviced/repaired.

Observed prepped salads (44°F) inside the reach in cooler above 41°F. Ambient air temperature of the unit initial was 45°F but decreased to 39°F due to the unit being overfilled with the salad containers. 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 or below. Employee relocated foods to walk in cooler to decrease the temperature.

Observed meat sauce (104°F), Marinara Sauce (111°F), and Meatballs (130°F) inside the steam table below 135°F. The temperature of the water inside the steam table was 122°F initially, increased to 179°F before leaving. 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 135°F or above. Employee removed the food items in order to be reheated. Person in charge adjusted the temperature on the unit.

Observed the side doors and the lids open on both of the outside dumpsters. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the lids and doors.