Olive Garden #1346

Year by year

Inspections

1. Oct 13, 2025 Routine · 2 priority, 1 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Meatballs in the cookline steamwell was hot held at 119°F. The meatballs were over stacked in the steamwell most likely leading to the low temperature.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Meatballs above 119°F were discarded during the inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY/REPEAT: Noodles were cold held on ice but the container was not submerged possibly leading to temperatures higher than 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - WRITTEN PROCEDURES AND PLANS

     Employees are not properly filling out cooling log for cook chilled soup. Several temperatures were missing at the 2 hour and 6 hour marks.

     Correction: The person in charge shall provide training to employees on filling out logs properly.

     Code 2-103.11 (P)

2. Nov 25, 2024 Routine · 3 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee using the dishwasher was observed doing a hand dip in the sanitizer bucket instead of washing their hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Retrain the employee on proper handwashing.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Pasta was stored on ice at 53°F. The ice bin was filled with more ice and water to increase the contact surface of the ice bath.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Milk in the north waitress cooler was stored at 50°F. The milk was moved to a different cooler. The warm temperature was caused due to excessive ice build up preventing the condenser fan from spinning.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - PROPERLY COOLED

     PRIORITY: Staff are not properly filling out the worksheets regarding cooling. There were several instances of a temperaure of >70°F being recorded for the 2 hour timeslot.

     Correction: Employees must ensure that the temperature is under 70°F at the 2 hour mark otherwise corrective action is required.

     Code 3-502.12 (D) (2) (e)

   • Not serious Priority Foundation

     PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - FINGERNAIL POLISH

     Employee noted wearing fingernail polish or artificial nails when working with food.

     Correction: Prohibit employees from wearing nail polish or artificial nails when working with food unless the employee is wearing single-use gloves.

     Code 2-302.11 (B)

   • Not serious Core Repeat Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     REPEAT: Sugar and Flour containers are missing common name labels.

     Correction: Label all foods that not easily identified (salt, sugar, flour, etc.) with their common name.

     Code 3-302.12

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Ice from the walk in freezer is dripping onto the boxes of food. The GM stated that they were waiting for a part to help with the ice build up but in the meantime a tray was put on top of the boxes to catch any water that may drip on the boxes of food.

     Correction: Repair the cooler to prevent ice build up and ensure that ice does not form on boxes of food.

     Code 3-303.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Facility is using to go scoops for their sugar.

     Correction: Obtain a scoop with a handle to ensure they sugar does not get contaminated.

     Code 3-304.12

3. Feb 15, 2024 Routine · 1 priority, 3 priority foundation, 2 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY/REPEAT: Creamy marsala was being cold held at 50° in the ice bath behind the cookline. After stirring the sauce it had a temperatuere of 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Ensure the the sauces are pushed down into the ice and that they are being stirred frequently.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     Facility was not able to access the HACCP plan during the inspection and the records are being filled out incorrectly.

     Correction: HACCP plan should be accessible at all times and training needs to be done with the staff to ensure they are recording all critical control points properly.

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - RECORDS MAINTAINED

     Facility is not properly filling our records for their HACCP plan. Facility recently implemented a new HACCP plan and is struggling with the new paperwork.

     Correction: Maintain records to confirm that cooling and cold holding time and temperatures are met as required in the HACCP PLAN and held for at least 6 months. Inspector has offered training regarding understanding the new plan and how to properly fill out the paperwork.

     Code 3-502.12 (D) (3)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - WRITTEN PROCEDURES AND TRAINING PROVIDED

     Facility recently implemented a new HACCP plan and the training was not adequate, since staff were unable to understand how to fill out the paperwork. Additionally, the training was not offered in spanish which is a barrier for the chef in charge of all the Cook-Chilling.

     Correction: Implement written operational procedures and a training program for cook chill and sous vide processes. Facility has showed interest in working with the inspector to ensure that all training is understood and the inspector will also bring a spanish translator for interpretation.

     Code 3-502.12 (D) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour and a couple other white powders were unlabled at the time of the inspection.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly for ice bath cooling.

     Correction: Discontinue using warewashing sink compartments for ice bath cooling.

     Code 4-501.16