Olive Garden Italian Restaurant #1433

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.per operator high temp dishwasher machine no being use during slow times

Tested with heat strips , did not turn black

Operator ran multiple racks until dishwasher machine turned strip black Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees.at men's restroom

Operator provided Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed electrical taped hose above steam table with soups on expo line completely full of dust

I advised operator to clean it so dust can't fall in the soups.

Basic – Roach sticky tape hanging over flip top cooler on fry station next to hand washing sink

Operator removed Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed on Cooler#2, Alfredo sauce 56°F cold Holding over 4 hours., diced tomatoes 56°F cold Holding over 4 hours

Per operator products not prepared or portioned today

Per operator products stored for over 4 hours

Containers seating on ice and water, containers not completely surrounded by ice and stored near heat source

Operator discarded.see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed on Cooler#2, Alfredo sauce 56°F cold Holding over 4 hours., diced tomatoes 56°F cold Holding over 4 hours

Per operator products not prepared or portioned today

Per operator products stored for over 4 hours

Containers seating on ice and water, containers not completely surrounded by ice and stored near heat source

Operator discarded.see stop sale.