THE OLIVE GARDEN ITALIAN RESTAURANT #4468

1. Live cockroaches observed in the following areas: -10 live cockroaches of various life stages observed underneath the prep table (attached to two 1-comp prep sinks) at cook line. -2 dead cockroaches on floor at cook line -1 dead cockroach on floor at ware-wash area Pest control reports from Ecolab provided to Specialist for services on 07/20/26 and 07/23/26. Pest control report from 07/20/26 noted cockroach activities at cook line area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, Cheryl, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

HACCP records for todays cook-chill were not completed. [CA] The food facility shall follow the approved HACCP plan procedures and record keeping.

Water at the left hand wash sink in the men's restroom measured at 65F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Hand wash sink at the ware wash area obstructed with plastic bags maintained inside the hand wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Manager removed plastic bags.

PHF items (macaroni and cheese, various types of cheeses) maintained in ice bath by the pasta cooker measured between 51F to 55F. Employee stated that the items have been here for approximately one hour to an hour and a half. The ice in the ice bin is usually changed every two hours and that the food items are discarded if its warm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to either continue serving PHF items for a cumulative of 4 hours, and or to change out ice bath to immediately cool. ** This Division recommends relocating the ice bin to an area away from the pasta cooker.

Observed one live cockroach on its back on the floor at the bar by the hand wash sink. One dead cockroach observed on counter under the espresso machine at the bar area. General manager stated that the facility is serviced once per month with the last service done on 7/8/2025. Pest control report was provided upon request and stated that no activity was observed. No other activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Live cockroach was abated by manager.

Numerous employees with expired food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Water at the left side hand wash sink in the men's restroom measured at 110F. Water temperature is not adjustable by user. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. *Note: additional hand sink available.