THE OLIVE GARDEN ITALIAN RESTAURANT #1858

HACCP logs for today's cook chill were not completed. Per the PIC, the usual individual in charge of sauce (and filling out the HACCP logs) is out today due to a dislocated knee. [CA] The food facility shall follow the approved HACCP plan procedures.

Water measured at a maximum of 87F from the hand sink at the end of the middle cook-line area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

At the appetizer station, a bag of shredded cheese measured 53F while filled over the fill limit of the cold holding insert. At the toppings station, three containers of shredded cheese measured between 46F and 47F while maintained in a melted ice bath. At a prep table across from the pasta cooling station, milk measured 51F while maintained in an unopened carton on the counter. Per the PIC, all items had been removed from adequate refrigeration less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items were returned to adequate refrigeration.

Observed 10+ live flies in the kitchen area, concentrated near the back around the mop sink. Per the PIC, they are still attempting to combat ongoing issues with flies, and the flies have migrated from the front of the kitchen near the bar area to the back of the kitchen. Observed 10+ dead flies in light fixtures above the kitchen area. Reviewed pest control service report from Ecolab, which stated that traps were "50% full" during last month's service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Continue to work with pest control.

In the walk in cooler, observed the following: - one tray of noodles kept plastic wrapped; measured 55F and was labeled with "37F and 8/6" - three trays of noodles kept plastic wrapped; measured 60F, 50F, and 49F. Trays observed unlabeled - one tray of ziti kept plastic wrapped; measured between 44F and 45F. Tray observed unlabeled Per the PIC, pasta had all been cooked earlier today, less than 1 hour prior. PIC stated that they have a trainee at the pasta station and that a staff member is supervising her, but the supervising staff member had gone on break and left the trainee unattended, during which the trainee had not cooled the pastas to 41F in an ice bath following cooking, and had also forgotten to label the unlabeled trays of pasta. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC elected to voluntarily discard improperly cooled pasta maintained in the walk-in cooler.

At the grill station, buttermilk garlic and oil sauce subjected to time as a public health control lacked time labeling. Per the PIC, an employee had recently refilled the sauce bottle, but had forgotten to add the time label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC elected to discard sauce. *Note: Facility subjects sliced tomatoes at the salad station and buttermilk garlic and oil sauce to time as a public health control.

Observed 6+ pieces of raw salmon thawing in standing water in the preparation sink located outside the walk-in cooler. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

At the bar three compartment warewashing sink, quaternary ammonium sanitizer measured between 0 ppm and 100 ppm. Observed dishes maintained in soap and water solution in the first compartment; However, observed no active warewashing at the time of measurement. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure sanitizer is changed at a more frequent rate. [COS] Employee drained and refilled sink with quaternary ammonium. Sanitizer remeasured at 400ppm.

Soup vide cooked at the facility was being cooled at room temperature on the cooling equipment. [CA] All potentially hazardous food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The chef added ice on the cooling container (COS).

There was no approved high temperature measuring strip or thermometer to measure the maximum temperature on the mechanical dishwasher. [CA] Provide approved high temperature measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The quaternary ammonia sanitizer concentration on the sanitizer bucket was measured above 400 ppm. [CA] Maintain the quaternary ammonia sanitizer concentration between 150 ppm and 400 ppm and the chlorine concentration at 100 ppm, or as recommended by the manufacturer.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Couple of drain flies were observed by the bar area. [CA] Eliminate flies from the facility by a legal method.

Meat sauce and alfredo measured 44F/45F in the walk in fridge, cooked and cooled from the previous day per PIC and label. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Both products discarded voluntarily.

*REPEAT VIOLATION* HACCP records for soups and sauces were not completed for today. [CA] The food facility shall follow the approved HACCP plan procedures and complete logs for each product.

*REPEAT VIOLATION* Accumulation of water and debris on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean.

At the bar, no paper towels available in the dispenser at the handwash sink. Napkins available nearby. [CA] Handwash sinks shall be supplied with soap and paper towels at all times. [COS] Employee restocked paper towel dispenser during inspection.

Several employee food handler cards are expired. [CA] All food handlers shall maintain a valid food handler card during duration of employment.

Facility uses a cook-chill process for sauces. Observed HACCP logs with incomplete information (date, temperatures, etc.). [CA] Facility shall follow approved HACCP plan and complete logs for each product.

High temperature dishwasher machine leaks when in use. PIC stated that the machine will be serviced tomorrow. [CA] Repair dishwasher and maintain equipment in good repair.

Accumulation of water on the kitchen floors nearby food prep area. [CA] Floors in food preparation areas shall be kept clean.