THE OLIVE GARDEN

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar soap dispenser not working. Operator changed out bottle. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in water in bucket near rear door. Operator inverted mop to dry. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to fountain soda rack in dry storage. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on drink rack in dry storage. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.management chained during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelve with clean plates. Employee moved. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed cup on active prep table. Employee moved Corrected On-Site

Basic - ceiling vents throughout dust

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. During inspection observed dishwasher attendant load racks of dirty dishes then start to unload cleaned dishes without washing his hands. Educated

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella at cook line on in reach in cooler left side of cook line temp of 50 degrees Fahrenheit. Manager discarded Mozzarella at cook line on in reach in cooler front of cook line temp of 50 degrees Fahrenheit. Manager discarded Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. During inspection observed no paper towel at Hand washing sink closest to the dishwasher. Manager replaced. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Near expresso machines. Corner under table not being stepped in by employees. Manager cleaned and Sanitizer area.

Basic - Food stored on floor.

Basic - Interior of microwave at cook line has accumulation of black substance/grease/food debris.

Basic - Water leaking from pipe and/or faucet/handle. Front dump sink near front bar right side leaking water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella Cheese in ice at cook line at temp of 50F. Pasta 46F inside of pasta cold holding unit at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler for pasta soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above dish machine soiled.

Basic - Equipment in poor repair. Observed water shooting out behind the back of dishwasher.

Basic - Light not functioning. At cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind a server dump sink at front bar.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped hands in clothes then began to handle clean plates without washing hands Discussed proper hand washing procedures with operator during inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives holder at prep station has accumulation of food residue Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop seasoning at back prep area Operator moved portion cup during time of inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above dishwashing machine has accumulation of dust -vents in kitchen area have accumulation of dust

Basic - Current Hotel and Restaurant license not displayed. Operator displayed during time of inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee at cooks line is wearing watch while prepping food

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer rack next to fryers have accumulation of food residue -monitors above prep table at front counter have accumulation of dust Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers on shelf in back prep area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at cooks line in kitchen Operator move to sanitizer bucket during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -seasoning containers at back prep table Operator labeled during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce(50F - Cold Holding) Retemp at 40 degrees Fahrenheit during time of inspection. Discussed adding to Time as a public health control form during time of inspection. Item held out for less than 4 hours Operator began ice bathing lettuce during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop sugar above make table adjacent of fryers

Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda fountain syrup

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above mop sink

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -floor in bar area has standing water Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -commercial ovens at back prep area has accumulation of food residue

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -multiple reach in cooler at cooks line Operator placed thermometers in coolers during time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -at hand sink next to dish washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pipes above flat top grill has accumulation of grease -walk-in cooler gasket has accumulation of slime Repeat Violation

Basic - Old food stuck to clean dishware/utensils. -old labels stuck to containers at dish drying rack

Basic - Working containers of food removed from original container not identified by common name. -container with seasoning in back prep area

Basic - Floor area(s) covered with standing water. Through out the kitchen near ice machine, in dry storage and prep area.

Basic - Floor soiled/has accumulation of debris. Floor drains in Cook, prep and dish area, Floor soiled under and behind fixed equipment Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall at floor junction where a tile is missing.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins and ice bins.