Olive Garden

*10 Q.A. PPM - follow manufacturer's direction

Follow manufacturer's instructions>Quat levels to high>observed at or above 500 ppm

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with cardboard>must use non-absorbent materials that are easily washable & will retain its shape

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed bags of pasta on the floor of walk-in freezer

*39 Cutting surfaces.

Replace all worn cutting boards

*42 Dirty nonfood contact surfaces

Clean any food debris/grease on racks of walk-in cooler

*10 Clean Sight and Touch

Can opener blade dirty

*34 Remove dead/trapped pests

Remove trapped/dead pest

*20 Grease Trap Tickets

No current grease trap/liquid waste manifest

*21 Outfitter-Certified Food Manager

Register food manager certificates with City

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee eating & drinking behind bar

*42 Dirty nonfood contact surfaces

Clean shelves in walk-in cooler of any food debris/residue

*45 Lockers to be used to store personal items

Place employee food/personal items in distinguished area

*42 Dirty nonfood contact surfaces

Clean floor grates/drains

*47 RFSM Certificate - Not Display

Post RFSM in public view

*32 Equipment & Utensils resistant pit,chip, crazing

Replace torn gaskets of RIC units where needed on cook line

*41 Food Labeling - Bulk Food w/ Card or Sign

Label all food containers with common name when removed from original container/pkg> seasoning shakers

*42 Dirty nonfood contact surfaces

fan covers inside WIC observed with dust accumulation

*43 Light - 50 foot : Food and utensils area

Replace broken light under vent hood.

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment dirty with food debris and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

bar cooler units and satellite units dirty with soils and mold must be clean to avoid cross contamination

*35 Hair Restraints effective

employees with long hair not using hair nets must be have hair nets to avoid cross contamination by employees

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

PIC must be ensure employees check concentration of chemicals to verified proper elimination of bacteria and virus sanitizer buckets 200 -400 ppm Quat concentration

*45 Premises free of litter

trash bags full during operational hours must be empty to avoid contamination and pest harboring

*39 Equipment in good repair and proper adjustment.

cooler unit door broken salad bar must be repair to proper condition to maintain food temperature of 40 F or below plate warmer broken must be repair or replace to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils, food debris and litter must be clean to avoid cross contamination

*39 Soiled linens storage

soiled linen and clothing inside open bags must be keep in a closed container with lid to avoid unlawful smells and pest harboring

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with soils, food debris, spills and grease accumulations must be clean to avoid cross contamination

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers inside cooler units

*34 Devices to stun/electrocute flying insects

blue not working inside kitchen area must be replace or repair to proper condition to help eliminate pest

*47 RFSM Certificate - Not Display

missing RFSM on site must be have FSM registered with the city

*39 Equipment in good repair and proper adjustment.

gaskets broken on bar cooler units must be replace or repair to proper condition to maintain proper food temperatures

*42 Floors/walls/ceiling/nonfood dirty

floors inside kitchen and bar area dirty with food debris, spills and drippings also floors behind equipment with soils accumulations all floors must be clean to avoid contamination and pest harborin

*10 Equipment and Utensils Cleaning-contamination

cooler units at bar area dirty with drippings, sugary water and food debris must be clean to avoid cross contamination food surfaces must be clean when observed contamination during operational ho

*44 Waste Receptacles thoroughly cleaned

drain covers dirty with food debris and litter drainage receptacle covers must be clean to avoid contamination and pest harboring

*39 Equipment in good repair and proper adjustment.

cooler unit door with broken door and gasket must replace, repair and adjust to maintain proper food temperature use as public hazard control

*42 Floors/walls/ceiling/nonfood dirty

bar area behind equipment- floors dirty with spills and drippings - must be clean to avoid pest harboring and contamination

*10 Equipment and Utensils Cleaning-contamination

bar cooler units dirty with spills and juice drippings must be clean to avoid cross contamination cooler units at kitchen area with food debris, spills and drippings must be clean to avoid cross

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

dump sink with stagnant water must be replace or repair to proper condition to prevent cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

cover fans inside WI cooler unit dirty with soils and dust accumulations must be clean to avoid cross contamination

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

tomato 48'f

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

*35 Eating food, chewing gum, drinking beverages, or using tobacco

drinking open cup

*39 Keep utensils handles upright or protected

*10 Q.A. PPM - follow manufacturer's direction

maintain it at 200 ppm quat

*28 Date marking > 24 hrs,on site,temp 41F

onion, cheese