The Olive Garden Italian Restaurant No. 1674
FAILThursday, September 2, 2021 at 4:45 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced tomatoes 45F. Maintain at or below 41F Corrected by PIC. Chilled to 41F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Open mop sink near cook chill area possible source of contamination. Enclose or provide alternative sanitary disposal.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-203.13-C
Pressure Measuring Devices Mechanical Warewashing Equipment (C)
Pressure gauge not registering during the final rinse. PIC stated he is aware of a leak and a repair part on order.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
No thermometer in the salad unit. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Prep area-Third pans with exterior soils. Vacuum packing area with soils on exterior of the machine rack on base of bag holders and can opener bracket. Bulk bin exteriors soiled. Grill line -Debris caked up behind grill area equipment and walls. Sides of hood with soils. Clean all equipment to remove.Grease build up on top and on lock to grease trap. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Bar - Floor below store and pour station with debris. Clean under and around equipment. Walkin - Remove moisture from floor. Freezer. Clean floor of ice build up.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.