Olive Garden

*29 Food thermometers provided and accessible

THERMOMETERS IN RIC

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

PERSONAL ITEMS IN KITCHEN

*43 Light - 50 foot : Food and utensils area

LIGHT OUT IN HOOD

*47 Other Violations

HANDWASH SIGN WOMENS RESTROOM

*33 Mechanical warewashing, hot water sanitizing

HOT WATER RINSE PROBE NOT WORKING

*10 Clean Sight and Touch

SANITIZER NOT WORKING PROPERLY

*31 Handwashing lavatory - allow convenient

HANDSINK AT 95 F AFTER OVER 60 SECONDS - MUST BE 110F

*10 Clean Sight and Touch

clean microwaves

*34 Pest control-routine inspections for

fruit flies present in kitchen

*36 Cloths in-use for wiping between uses stored

wet wiping cloths on prep table

*42 Dirty nonfood contact surfaces

clean floors, fans in WIC

*14 When to wash hands before donning new gloves

Observed employees putting gloves on without washing their hands.

*34 Insect control:prevent dead insects from food

Observed dead insect in dry storage area

*42 Dirty nonfood contact surfaces

Observed dirty fan covers in walk in cooler, dirty door gaskets in reach cooler, caulk around 3 compartment sink and bar coolers in the inside.

*45 Floor& wall junctures- coved & sealed

Baseboards on walls throughout the kitchen needs to be repaired.

*46 Physical Facilities Premises

Observed toilets were uncleaned under the lids as well as in the toilet bowl.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Observed pasta overloaded in metal container.

*33 Rinsing procedures - 3 compartment sink

Use 3 compartment sink in the following way: Wash, Rinse, Sanitize, and Air Dry.

*32 Maintain in Good Repair

cooler 50 degrees f, cutting boards

*10 Clean Sight and Touch

clean ice machine

*36 Cloths in-use for wiping between uses stored

wet cloth need to be stored in sanitizer bucket

*42 Floors/walls/ceiling/nonfood dirty

clean floor under equipment, floor drain

*47 Other Violations

faucets, caulk, light shields

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water on hand sink

*45 Premises shall be maintained in good repair

repair wall in dish area, wall edge, caulk around sink, vents cover

*36 Cloths in-use for wiping between uses stored

keep wiping cloth in sanitizer bucket

*39 Equipment in good repair and proper adjustment.

walk in freezer frame

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean freezers, coolers inside, ice machine

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

personal drinks

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT SHIELDS

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

OBSERVED CUP

* 21 RFSM notify 10 days & replacement in 45 days

PROVIDE RFSM CERTIFICATE FROM CITY OF DALLAS

*47 RFSM Certificate - Not Display

CERTIFICATE

*31 Handwashing lavatory - used for other purpose

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

PERSONAL DRINK

*42 Dirty nonfood contact surfaces

CLEAN SHELVES, GASKETS, SODA MACHINE

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

STORE OFF FLOOR

*32 Maintain in Good Repair

REPLACE TORN GASKETS

*45 Carpet installed securely attached to the floor

*45Physical Facilities

replace broken floor tiles

*47 Other Violations

replace missing light covers