Food Inspections

THE OLIVE GARDEN ITALIAN RESTAURANT #1881

Inpection Notes

OBSERVATIONS AND CORRECTIVE ACTIONS 10D Violation of Code: [511-6-1.04(8)(b)] Milk was observed inside the walk in refrigeration unit with expiration sell by dates of 5/22/2022. (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P Note: Manager discarded the expired milk during the inspection. Corrected On-Site. New Violation. 12B Violation of Code: [511-6-1.03(5)(g)] Observed verious employees preparing food with a wrist bracelets on her wrists. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: employees removed wrist braclets during the inspection. Corrected On-Site. New Violation. 17B Violation of Code: [511-6-1.06(5)(f)] Observed outside Dumpster missing a lid. 1. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. New Violation. New Violation. 17C Violation of Code: [511-6-1.07(2)(a)] Accumulated debris were observed behind and under various kitchen equipment in the kitchen. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. New Violation. New Violation. Remarks Kitchen Hand sink hot water = 105 Degrees Fahrenheit. Kitchen Hand sink hot water temperature = 114 Degrees Fahrenheit. Facility uses Supersan EPA # 6836-305 as an antimicrobial agent against Norovirus. Manager was told to replace burnt out light bulg under the cookline ventilation exhaust hood. Dish Machine Readings: Wash cycle water temperature = 167 Degrees Fahrenheit. Final sanitize cyle water temperature = 191 Degrees Fahrenheit. Final sanitize water pressure = 20 psi. Note: All hand sinks were stocked with hand soap and paper towels Note: All refrigeration / freezer units were observed to be working properly maintaining correct ambient temperatures.

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