OLIVE GARDEN ITALIAN RESTAURANT #1283

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. On 2-5-26 a two hour temp was not recorded for Alfredo base. Temp of package in and final six were satisfactory. Records for 2-9 and 2-10 were satisfactory, Digital logs for walk in cooler were satisfactory.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with food debris. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and light fixtures on cook line soiled with dust and debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on drying rack. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in cooler under grill, center top drawer has a torn gasket.

Basic - Food stored on floor. Cooking oil stored on floor in dry stores, operator placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas piping on cook line heavily soiled with grease build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry storage room soiled with mold like substance.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped of dirty to making a drink without hand washing.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David and Marisa require renewal of training.

Basic - Condensation dripping from condenser recommend placing sheet pans on top to prevent cross contamination to food. Door doesn't have a tight seal around frame which could cause the condensation.

Basic - Debris in the plate cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic bins

Basic - Silverware/utensils stored upright with the food-contact surface up. Manager took to dish Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Bar

Basic - Unclean building components, attachments or fixtures. Dust build up around monitors on cook line. Exterior of hood system soiled.

Basic - Current Hotel and Restaurant license not displayed.licensed displayed was for international drive location. License is current.

Basic - Single-service articles improperly stored. Catering pans not stored inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and breading on cook line not labeled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles east side Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Refrigerator in bar area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet in employees bathroom is loose and dripping. Manager called a plumber to fix it. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Standing water throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in cooler in waitstaff area is soiled on the bottom

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill bucket

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No secondary measuring device Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins

Basic - Light shield damaged/in disrepair. Light shield's showing pooling water over dish pit area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Trash can on top of cases of bread Soda Gunn nozzle Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling tile missing. Cookline Corrected On-Site

Basic - Equipment in poor repair. Gaskets small reach in cooler Door reach in freezer

Basic - Floor area(s) covered with standing water. By triple sink, ice machine and walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Mens bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Chicken walk in freezer Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket for silverware soak

Basic - Duct tape used to repair nonfood-contact surface. On kitchen vat door and glass cooler

Basic - Floor tiles missing and/or in disrepair. In kitchen by Cook line Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside refrigerator near sauce line

Basic - Water draining onto floor surface. Walk in cooler and bar area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce on line for hot hold at 125F, operator rapid reheated to 168F to hot hold Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No back flow on spigot with hose on back line

Intermediate - Handwash sink not accessible for employee use at all times. Boxes of paper towel holders blacking hand wash sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Using as dump sink left over debris in ring of sink

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water running to hand wash sink by bar operator turned water back on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice bucket not inverted or protected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline food debris

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking by salad station onto floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46-49°. Placed on ice. Rechecked 40°. Corrected on site. Chopped spinach 47-49° cooked pasta 41-45° gnocchi 53° kale 66° ineffective ice bath out only 30 minutes. Operator willing discarded.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rebecca expired 2020. Syltain expired May 2021.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans.

Basic - Floor area(s) covered with standing water. Prep area. Repeat Violation

Basic - Light not functioning. Over cookline, not affecting food safety.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. Corrected On-Site