Olive Garden

Observed cooked pasta (Rigatoni) in cold hold drawers on near reheating bath on cook line with an internal temperature of 48-50*F. Salad mix on cold holding unit on service line with an internal temperature of 50*F. Person in charge voluntarily discarded. Spinach dip, pepperoni, lasagna fritta, mashed potatoes, sliced cherry tomatoes, crab cakes, etc in cold holding unit near fryers on cold line with an internal temperature ranging 44-50*F. Person in charge stated foods were prepared within 1 hour prior to inspection and placed on speed racks to cool in walk-in freezer. Foods reached a temperature of 43-37*F within 1 hour. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Cooked pasta (spaghetti, fettucine, angel hair, bucatini, rigatoni) on trays on speed racks tightly sealed with plastic wrap with an internal temperature of 47-50*F. Person in charge stated foods were prepared within 1 hour of inspection and placed racks in walk-in freezer for quick cooling. Internal temperature of all foods reached 43-40*F within 1 hour. Discussed proper cooling procedures for pasta. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

Cold holding unit on server line turned off. Switch exposed to servers on line. Person in charge turned on unit and to place a work order for protective plate to unit swtich. Cold holding drawers near reheating bath on cook line with an ambient temperature of 49*F. Cold holding unit near fryers with an ambient temperature of 50*F. Person in charge placed a work order, removed all temperature-controlled foods and placed in walk-in. No foods to be held in unit until a temperature of 41*F or below can be maintained. Foods to be held in walk-in refrigerator or neighboring units at 41*F or below. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained