Olive Garden

• Observed several dishes with encrusted food debris in main kitchen in salad tong storage area, dish washing area on clean dish shelf, cheese grater container (salad tongs, cheese graters, metal pans, cold salad plates) Corrected on site: All dirty dishes/utensils were placed in dish washing area to be washed, rinsed, and sanitized. CA: Discussed different procedure for cleaning salad tongs and cheese graters to ensure they are properly cleaned to sigh and touch.

• Observed time/temperature control for safety food being cold held at temperature greater than 41 degrees F in the large ice bath in rolling cart in main kitchen and on ice bath on prep top cooler in grill prep area. COS: soup not held at 41F or below in ice bath was discarded and braised beef was placed in walk-in-freezer to cool to 41F since beef had not been out of temp longer than an hour. CA: Keep all items cooled in large ice bath in rolling cart below 41F and all food kept on ice bath in prep cooler must remain 41F at all times. Employee stated braised beef will be kept in cooler drawers moving forward. Once soups/sauces in ROP cools to proper temp, take out of ice bath and place in walk-in-cool or ensure ice bath keeps food 41F or below at all times.

Observed several dishes with encrusted food debris: Salad tongs, cheese graters, food containers, drink nozzles. CA: All food contact surfaces shall be cleaned to sight and touch. COS: All dishes placed in dish washing area to be rewashed. Management will address with dish washing staff.

Observed bags of cooled soup held in ice bath in main kitchen not held at 41F which is required by the HACCP plan (see temp log). COS: Soup was discarded by employee. CA: Once soup has cooled to 41F in ice bath, ensure soup is moved to walk-in-cooler to maintain 41F or that ice bath keeps soup at 41F at all times.

Observed several dishes with encrusted food debris: ladles, dicer, sealer, food containers and lids, cheese graters, shakers. CA: All food contact surfaces shall be clean to sight and touch. COS: All dishes placed in dish washing area to be rewashed. Management will address with dish washing staff.

Observed interior of microwaves soiled. CA: Microwaves shall be cleaned every 24 hours. COS: Microwaves cleaned by employees.

Observed person in charge could not demonstrate awareness of the six diseases that are transmissible from food employees. Observed person in charge could not demonstrate awareness of the five symptoms that relate to diseases that are transmissible through food. COS: Showed PIC Darden employee ill policy; instructed to become familiar with policy.

• Observed employee drinking from unapproved container (can) in cook area in kitchen.
• Observed employee stainless steel cup stored on top of dish washing machine in ware washing area in kitchen.
• COS, can was discarded and employee washed his hands. Stainless steel cup moved from on top of dish washer. Ensure employee drinks are in single service cup with a lid and a straw if it will be in the kitchen and stored away from food prep areas and away from dishes/single service items.

Observed hand wash sink on cook/grill line lacking proper hand drying provisions. COS: paper towels refilled at sink.

Observed cooling logs not completed for ROP food items. Observed fire chart not completed. CA: General manager stated he would follow-up with staff that did not complete required forms. Will report to State office. Email forms to Brooke.Pearson@dph.ga.gov for the next month.

Observed several wiping cloth quaternary ammonium compound sanitizing solution and sanitizer dispenser not at proper minimum strength. COS: Sanitizer solution changed out and added sanitizer to it. PIC is contacting company to adjust dispenser.

Observed no maximum registering thermometer for dishwasher. Thermometer shall be obtained.

Observed accumulations of food debris at sealer for HACCP soups and sauces, underneath kitchen equipment, underneath lid of salad prep top cooler, cooler gaskets, clean dish shelf and under cold hold drawers. CA: Ensure all non-food contact surfaces are wiped down daily to prevent accumulations from building.

Observed PIC not providing documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: Ensure all members of management have access to the employee reporting agreements if stored online or print hard copies.

Observed time/temperature control for safety food being cold held at temperature greater than 41 degrees F on the counter top in an ice bath and two reach-in coolers not maintaining proper temperature. CA: Dairy (milk products) were discarded. COS: Keep all TCS foods on a proper ice bath when prepping and ensure ice and water mixture is all the way up on outside of container to top of product. Ensure all coolers are checked they are maintaining proper temperature first thing in am prior to prepping.

Observed accumulations of food debris inside microwaves, in heat lamp area where plates are hot held, underneath lid of salad prep top cooler, under cold hold drawers, booth seats in dining area. CA: Ensure all non-food contact surfaces are wiped down daily to prevent accumulations from building.