Olive Garden Italian Kitchen

2-2D: .07(3)(b)Observed that the hand sink in the front of the kitchen across from where the breadsticks are held did not have paper towels. Also observed the hand sink across from the salad prep bar in the front of the kitchen did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in Charge (PIC) placed paper towels at each hand sink.

6-1D: .04(6)(i)Observed that multiple items such as lettuces, peppers, and olives that were stated to be on time control that did not have a time on which time control began or when to discard. These items were all being stored on the salad prep table located at the front of the kitchen. Also observed that the peppers and the olives were not included on the facility's written procedures but were stated by the PIC to be on time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded the food items, updated the written procedures to include peppers and olives. PIC also labeled the start and end time for time control for lettuce, peppers, and olives.

10D: .04(7)(c)Observed multiple bottles of sauces and shakers that did not have label of identification on them. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: PIC labeled the items.

12C: .04(4)(m)Observed cloths being stored in buckets of sanitizer in the kitchen that did not have the appropriate level of concentration. The concentration level was below was is required. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC replaced the sanitizer buckets so that the sanitizer was the appropriate concentration level.

6-1A: .04(6)(f)Observed items several bags of lettuce and blocks of cheese being stored in the salad prep cooler located towards the front of the kitchen that was not holding a temperature of 41 degrees or below. Temperatures are recorded in the temperature chart below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The Person in Charge (PIC) discarded the items.

15A: .05(6)(a)Observed the salad prep cooler located towards the front of the kitchen was maintaining an ambient temperature of 54 degrees. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: PIC discard bags of lettuce and blocks of cheese that had been stored there overnight. The PIC removed all food items that had been placed in the prep cooler an hour before the inspection to cool back down. The PIC will only use this prep cooler if the food items are stored in ice within the cooler until the cooler has been repaired to maintain a temperature of 41 degrees or below.

2-2A: .03(2)(m)When asked for employee health agreement, the Person in Charge (PIC) could not provide EH with any signed policy forms for any employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: NCOS

8-2B: .07(6)(c)Observed multiple sanitizing buckets being stored in areas of possible contamination to food. Poisonous or toxic materials shall be applied so that: (i) A hazard to employees or other persons is not created, and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and for a restricted use pesticide, this is achieved by: (P) (I) Removing the items, (P) (II) Covering the items with impermeable covers, (P) or (III) Taking other appropriate preventive actions, (P) and (IV) Cleaning and sanitizing equipment and utensils after the application. (P) Corrective Actions: All sanitizing buckets that were stored near or above food items will be relocated.

12B: .03(5)(i)Observed several employees not wearing beard guards or hair restraints in the food prep areas. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC had employees put on the proper hair restraint.

12B: .03(5)(g)Observed several employees prepping food in the food prep area in the kitchen wearing watches, bracelets, and rings. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had employees remove all jewelry from hands and wrists.

14A: .04(4)(k)Observed multiple handles on utensils and scoops being used stored down in food items. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC removed the utensils from the food items and stored them handle up.

14B: .05(10)(a)Observed dishes being stacked wet immediately after being removed from the dishwasher. There were also glasses at the bar being store stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: EH educated PIC on the importance of ensuring dishes are properly dried before being stacked.

15B: .05(3)(h),(i)Observed that the facility does not have a temperature measuring device for the dishwasher to ensure that it is sanitizing properly. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; (Pf) and
2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. (Pf) Corrective Actions: NCOS