OLIVE GARDEN ITALIAN RESTAURANT #1136

Observed TCS food items in RIF store uncovered (mozzarella sticks, fries, pasta, ravioli, chicken strips). Observed TCS food items (broccoli) in prep bottom store uncovered. Observed food in cooler drawers both under stove top and grill stored uncovered (pastas, raw shrimp, raw chicken). Observed items held on TPHC salad line (romaine salad, tomatoes, olives) stored uncovered. TCS food items on ice in main kitchen counter top (shredded mozzarella, shredded parmesan) store un covered. Observed prep top shelf above stove top holding TCS food items/toppings (sauces, blue cheese, tomatoes) stored uncovered. C/A-Except when cooling, when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS- Items placed covered with lids or plastic wrap

Observed TCS foods on steam tables throughout facility stored uncovered. CA: Ensure that all food items are covered to prevent overhead contamination. COS: Food cover with lids or saran wrap.

Observed Quat sanitizer solution buckets and at bar 3 compartments sink measured at 0 ppm to 100 ppm. CA: Ensure Quat sanitizer solution is maintained at a range of 200 ppm to 400 ppm. COS: Quat Sanitizer Solution replenished to 200 ppm to 400 ppm.

Observed excessive accumulation of orange slime in soda gun nozzle at bar. CA: Ensure that all food contact surfaces are cleaned to sight and touch. COS: PIC cleaned and sanitized soda gun nozzle.