The Olive Garden 1816

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At wait station, employee dropped plastic lids on floor, picked up lids and discarded. Employee then handled togo food container form reach-in cooler without washing hands and changing gloves. Manager discussed with employee, she washed hands and changed gloves. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce walk-in cooler, cut lettuce (49-57F - Cold Holding). Operator stated lettuce was in reach-in cooler overnight with 48f ambient temperature this morning, cut lettuce moved to walk-in cooler at that time and service order placed. Operator discarded cut lettuce. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In produce walk-in cooler, cut lettuce (49-57F - Cold Holding). Operator stated lettuce was in reach-in cooler overnight with 48f ambient temperature this morning, cut lettuce moved to walk-in cooler at that time and service order placed. Operator discarded cut lettuce. **Corrective Action Taken**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep area, handwash sink by walk-in cooler at 79f after running for several minutes. Operator stated she already placed a service call this morning. **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, metal containers stacked before air drying. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line pass thru window area, build up of tape and residue on shelf ledge. At cook line, top bread warmer has build up of dust/residue. In prep area, lids of bulk containers soiled with food residue. Operator had lids cleaned. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. In women's restroom, multiple chemicals stored over paper towels and toilet tissue. Manager moved all chemicals to bottom shelf. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, interior of under counter hot holding unit soiled. Manager had employee clean. At pass thru window, bread chute has build up on interior. At bar, soda gun has build up at nozzle. Manager had employee lean. **Corrective Action Taken** **Repeat Violation**

Basic - Cardboard used to line nonfood-contact shelves. At bread station in server alley, cardboard used on back of shelf behind single service utensil packs. Manager removed cardboard. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, metal pans on clean dish shelves stacked before air drying. Operator moved pans to air dry. **Corrective Action Taken** **Repeat Violation**

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, employee touched face with bare hand, put on gloves and handled utensil. He also handled cell phone, changed gloves and touched pan handle. Manager spoke to employee, he washed hands and put on new gloves. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in reach-in cooler drawer by pass thru window, pasta (47, 49F - Cold Holding). Manager stated pasta in drawer 1 hour. Manager had employee put pasta on ice to cool. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In wait station and bar pass thru, gaskets on reach-in coolers have black stains. **Repeat Violation**

Basic - Building components, attachments or fixtures in poor repair. At walk-in cooler, door gasket torn.

Basic - Cardboard used to line food-contact shelves. In wait station, cardboard used to line bottom of reach-in cooler. Employee removed cardboard. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. At cook line, water on floor in walkway. Employee squeegeed water. **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At bar, open containers of milk dated for 8 days. Operator had employee put correct date on containers. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, blade at arm of spindle mixer has sticky debris. Operator had employee clean and sanitize. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At wait station pass thru window, scoop in grapes and tongs in parmesan cheese have handles touching product. Operator moved utensils. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of equipment soiled At wait station by bar, gasket on under counter reach-in cooler has black stains. At salad area in wait station, interior of bowl storage has build up of food debris. **Repeat Violation**

Basic - Old plastic wrap stuck to food containers after cleaning. On clean dish shelves at prep area, multiple clean pans have plastic wrap on outside of lasagna pans.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At wait station by bar, interior of under counter reach-in cooler soiled.

Basic - Single-service articles not stored inverted or protected from contamination. In prep area, Togo containers on top,shelf not inverted. At wait station, sleeve dispensers not covered. Operator had employee correct both items. **Corrected On-Site**