THE OLIVE GARDEN ITALIAN RESTAURANT #1702

Intermediate - Packaged food not labeled as specified by law. Garlic salt label Bowl. Operator labeled Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various sauces and cooked mushrooms in walk in cooler. All less than 7 days per operator

Basic - Bowl or other container with no handle used to dispense food. In Bowl in garlic salt. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for sauces in water of 99F on cook line. Operator removed water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Rolled silver next to hand sink at bar. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (50F - Cold Holding); shrimp (46F - Cold Holding) on lower shelves of reach in cooler at left end of cook line. Per operator, line check at 12:45 food at proper temperature. Product moved to different cooler. Corrective Action Taken

Basic - Equipment in poor repair. -gaskets not properly sealing on reach in cooler door. Per operator, work order for new hinges submitted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut spinach (48F - Cold Holding) less than 4 hours. Product on ice, ice only in contact with bottom of pan. More ice added. -pasta (50F - Cold Holding) in cook line drawer less than 1 hour. -chicken (49F - Cold Holding) in cook line drawer less than 1 hour. Products moved from walk in cooler on rack during large delivery. Operator will ice and monitor. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in bread crumbs. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water handle spinning freely, no hot water at hand wash sink by dish area.

Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. -reach-in/bench freezer at end of cook line has some rust on top shelf. -keg shelves in walk-in cooler have some areas of rust, mold-like substance build up.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drank from coffee cup at end of cook line then returned to food handling without washing hands. Advised, employee washed hands. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. -old labels on multiple metal pan lids in walk-in cooler.

Intermediate - No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. -sink in wait station not being used as a hand wash sink. Verified on plans. Operator placed supplies at sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on wheels of fryer. -build up of substance on beer lines in back of walk-in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -to go salads being prepared by employee with multiple bracelets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on backs of order screens on cook line. -shelf, wrapped beer lines at the back of walk-in cooler have white mold-like substance. -vent above single service items in storage room soiled. -dessert reach-in cooler interior soiled. -behind nozzles on soda dispenser have slight build up of soil.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50 ineffective ice bath, out 1.5 hours, placed in freezer for rapid chill. Corrective Action Taken Repeat Violation

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

Basic - Floor area(s) covered with standing water. Throughout back area and walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. 2 extinguishers by back door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato at salad station 52f less than 2 hours. Product double panned. Operator removed bottom pan. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit holding to go salads in wait station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up on wrapped ducts in walk-in cooler.