Olive Garden

Inspector's notes

-- Observed cook touch their hat with gloves and continue working without washing their hand and changing their gloves between tasks. Observed dishwasher handle dirty dishes with gloves, rinse their hands with gloves on at hand sink for a few seconds, and start to put away cleaning dishes without removing soiled gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Requested employees properly wash their hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In reach-in drawer, observed cooked ravioli, ditalini and mozzarella with temperatures ranging from 47°F-57°F. All other TCS items were below 41°F. The person in charge unsure how long the items were in the drawer. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Container of marinara sauce in walk-in refrigerator with a label preparation date of 3/30. Reviewed date marking with the PIC: ready-to-eat (RTE) TCS foods must be served or discarded within 7 days (day 1 is the day the product is opened + 6 additional days). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes actively being cleaned in a high temperature mechanical dish washer with the surface temperature of the water at 146.1*F, measured using min/max thermometer. Informed PIC that the water temperature at the surface needs to be 160*F minimum for high temperature water sanitation. Instructed PIC to make a three-compartment sink and re-sanitize all the dishes washed in the three-compartment sink. PIC had employees make three-compartment sink and re-sanitize all the dishes improperly sanitized. Sink was made with quat and is at an acceptable sanitizer concentration level. All dishes improperly sanitized were properly sanitized at time inspection. PIC agreed to not use the mechanical dish washer until it is capable of sanitizing with a surface temperature of 160*F. PIC put in emergency help order to company at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC relocated all food-contact surfaces to ware washing area to be properly sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hand washing sink next to the ware washing area with no hot water available. The maximum water temperature available at the sink is 65*F. Informed PIC that all hand sinks need to be supplied with hot water of at least 100*F. PIC called plumbing company to schedule maintenance at time of inspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical ware washing units sanitizing with chemicals; and 140°F at mechanical ware washing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 12/23/2024.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -- Observed several hand sinks and pipes leaking throughout the establishment. Repair any leaks in the plumbing prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection