THE OLIVE GARDEN 1027

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed on front kitchen line reaching cooler spinach and artichoke dip (48F - Cold Holding).Person in charge stated it had been on the top part of reach in cooler for approximately three hours. Person in charge placed ice underneath and on top of dip. Corrective Action Taken

Basic - Backflow device not located for convenient service or maintenance access.observed next to handwashing sink no back flow device on threaded faucet.

Basic - Buildup of food debris/soil residue on equipment door handles.observed on reach in coolers and microwave door handles soiled with dried food particles. Person in charge cleaned . Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. Person in charge mopped areas. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Corrected On-Site Repeat Violation

Basic - Grease receptacle lid open.Person in charge closed lid. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line reach in cooler and reach in freezer mold like substance on gaskets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area.Person in charge filled towels. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed in back kitchen area employee engaged in food preparation with wrist watch on wrist. Employee removed watch and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.observed in dishwasher area food containers wet nesting. Person in charge separated containers.

Basic - Floor area(s) covered with standing water. Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. Person in charge mopped areas. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in bar area Triple Sink (Quaternary over 500ppm); Person in charge diluted and Triple Sink (Quaternary recheck 300ppm) Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in the dishwashing area, employee went from soiled end of the dish machine to clean end of the dish machine and failed to remove gloves and wash hands .Person in charge had employee put dishes back on soiled side of dish room , remove gloves,wash hands and put on clean gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area on cooks line spinach dip (53F - Cold Holding) Person in charge stated that had been there for approximately two hours and placed the spinach dip into the walk-in cooler. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of lime scale and food debris on the inside of the dish machine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area and waitstaff area multiple employees with bracelets and watches on wrists while engaged in food preparation. person in charge had them remove and wash hands. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation

Basic - Ice buildup in reach-in freezer in back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Observed in main kitchen are 2 Employee with no hair restraint while engaging in food preparation.Person in charge had them put on beard guard and wash hands. Corrected On-Site

Basic - Accumulation of lime scale and food debris on the inside of the dishmachine.

Basic - Floor areas covered with standing water in back kitchen area by soup station and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Grease receptacle lid open on west side of building. Person in charge closed lid. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers and grill hood filters soiled with grease.

Basic - Single-service articles not stored inverted or protected from contamination on front cooks line. Person in charge inverted. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Reach in cooler on front cooks line Pasta Cooked (54F - Cooling) Person in charge stated it was placed in the Reach in cooler on 1/28/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded pasta.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on front cooks line Pasta Cooked (54F - Cooling) Person in charge stated it was placed in the Reach in cooler on 1/28/24. Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded pasta.

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

Basic - Floor area(s) covered with standing water. Observed standing water on floor in main kitchen area,dry storage,dishwasher area and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster on West side of building. Person in charge cleaned pad. Corrected On-Site

Basic - Observed very slow draining water in mop sink outside on West side of building.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed. employee in dish room area handling soiled dishes, removed soiled gloves, put on clean gloves and started unloading clean dishes and failed to wash hands before putting on clean gloves. Educated Person in charge on Handwashing and glove use and emailed Person in charge the handout on glove use and Handwashing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Employee removed soiled gloves, washed hands and put on clean gloves. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in back kitchen area soiled with mold like substance. Person in charge placed can opener in dishwasher area . Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches and jewelry preparing and serving food. Educated Person in charge on jewelry while preparing food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor in main kitchen area,dry storage,dishwasher area and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over fryers and grill hood filters soiled with grease.

Basic - Single-service articles not stored inverted or protected from contamination. Observed in wait staff are SS containers not inverted. Person in charge inverted all containers. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in dishwasher area went from soiled dishes ,changed gloves no Handwashing, put on clean gloves and went to put away clean dishes. Educated Person in charge on Handwashing and glove use Person in charge had employee removed soiled gloves, wash hands and put on clean gloves. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees preparing food with jewelry and watches. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area covered with standing water on cooks line and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line above Grill and fryers hood filters soiled with grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Spinach Dip (61F - Cold Holding); Cream sauce (54F - Cold Holding); Shredded cheese (52F - Cold Holding) Educated Person in charge on cold holding. Person in charge stated that the product was out for approximately 3 hours. Person in charge put all product in Reach in freezer. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches and jewelry preparing and serving food. Educated Person in charge on jewelry.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employee preparing food. Educated Person in charge on hair restraint. Person in charge had employee put on beard guard and wash hands. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor in main kitchen area,dry storage and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in dishwasher area put dirty dishes in dishwasher and moved to clean end and removed clean dishes. Stopped employee and explained proper protocol for dishwasher area Employee moved dishes back to soiled side, changed gloves,washed hands and put on clean gloves. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touched face mask and did not change gloves and wash hands. Stopped employee and explained proper protocol for Handwashing and glove use. Cook removed soiled gloves,washed hands and put on clean clean gloves. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed manager and cook no hair restraint working with food in main kitchen. Manager had all put on hair restraint and wash hands. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water in cooks area,dry storage and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout kitchen area. Observed soiled inside bar cooler across from espresso machine. Observed soiled inside Reach in freezer in food preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed beige cutting board with buildup of cut marks by rear preparation area.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of Walkin cooler as well as inside Walkin cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 118°F. Manager corrected by changing out the water at correct temperature . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover with dust in Walkin cooler and Walkin freezer. Observed grease buildup on hood. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation