The Olive Garden 1027

Basic – Floor area(s) covered with standing water

Observed standing water on floor in main kitchen area,dry storage,dishwasher area and Walk in cooler

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation

Basic – Garbage on the ground and/or pad around dumpster on West side of building

Person in charge cleaned pad. Corrected On-Site

Basic – Observed very slow draining water in mop sink outside on West side of building.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed in Reach in cooler on front cooks line Pasta Cooked (54F – Cooling)nPerson in charge stated it was placed in the Reach in cooler on 1/28/24

Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Person in charge voluntarily discarded pasta.

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

Observed in Reach in cooler on front cooks line Pasta Cooked (54F – Cooling)nPerson in charge stated it was placed in the Reach in cooler on 1/28/24

Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Person in charge voluntarily discarded pasta.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.