THE OLIVE GARDEN ITALIAN RESTAURANT #4432

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under the stove at the sauté / grill station. Gaskets on the reach in cooler across from the fryers. Warning - From follow-up inspection 2025-12-11: Gaskets soiled. Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the ice machine.

Basic - Food stored on floor. A case of Genuine Idaho potatoes stored on the floor across from the walk in cooler. The manager on duty removed the potatoes from off the floor. A case of Taylor Farms Blend Garden Salad mix. Inside the walk in cooler. The salad mix was removed from off the floor. Corrected On-Site

Basic - Light not functioning. Hood system over the sauce station.

Basic - Single-service articles improperly stored. A case of 9x6 container -24oz microwaveable black base. Stored on the floor on the floor in the linen/ break room. The product was received on 10-28-2025. The product was removed from off the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle on the soda gun at the bar. The nozzle was removed to be washed, rinsed and sanitized. Corrected On-Site

Basic - Dishmachine has no data plate/operating specifications.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Black scoop inside the shredded mozzarella cheese in the top section of the flip top reach in cooler across from the oven. The scoop handle.was removed Corrected On-Site

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 on the cook line touched his clothes(pulled his pans up from the waist area) then touched cooked chicken to cut without changing his gloves. The manager had the employee to remove his gloves, wash his hands and put on a new pair of gloves. Corrective Action Taken

Basic - Dumpster rusted out on bottom.

Basic - Light not functioning. Under the hood system near the pasta cooker. Tile broken in front of the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the flat top reach in cooler is solid at the appetizer station. The manager assigned an employee to clean the door gaskets. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. The manager removed the pans to the dishwasher area to be removed. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched her hair. The manager had employees to wash their hands. Corrective Action Taken

Intermediate - Microwave missing fan guard cover/splatter shield. On shelf across from the cook line near the ice machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the ice machine. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled at the end of the prep table diagonally across from the ice machine. Removed to be washed rinsed and sanitized. Corrective Action Taken

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave on top shelf across from the ice machine.

Intermediate - No soap provided at handwash sink. Hand washing sink at the end of the expo l8ne acrofrom the ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless pans on the shelf acfrom the ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between table and reach in cooler across from the fryers. Knives was removed. Corrected On-Site

Basic - Light not functioning. Under hood system

Basic - Single-service articles improperly stored. Food containers stored on the floor in the dry storage area. Containers was removed off the floor. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager only had a regular digital thermometer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container of utensils with water temping at 125f. Manager replaced water and temped at 198f Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. At pasta station, observed water coming out of pipe and it was overshooting the floor drain. At dish machine water draining on floor as well.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cookline water 76F. Manager changed water. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS by walk-in cooler temp at 95F.

Basic - Broken drain plug at dumpster.

Basic - In-use knife/knives stored dirty in knife block. Manager Corrected employee and wash, rinsed and sanitized knife. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda machine bottom of soda head. Corrected On-Site

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Several cases of single service items stored in open air back area.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Manager moved salt the a dumb rack. Corrected On-Site

Basic - Ice buildup in walk-in freezer on condenser line

Basic - Water leaking from pipe under dish area

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested with min/max thermometer and surface temp hot 152.1f. Manager will set up manual sanitation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line and server station.

Intermediate - Soap dispenser at handwash sink not working properly at dis pit.