The Olive Garden Italian Restaurant No. 1674
PASSMonday, August 1, 2022 at 5:50 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handsinks were dry and obstructed at the salad station/ cookline no handwashing was performed in those areas and staff is working in the areas- Train staff to wash hands at appropriate handsinks and make it easily accessible to use.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-702.11-P
Before Use After Cleaning (P)
Knives was stored in prep sink after being sanitized along size thawing calamari.- Remove knives from sink and properly wash rinse and sanitize and air dry before storing - discontinu storing with food after being sanitized.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
At the bar area sanitizer solution was 500PPM- To prevent toxicity make sure you are filling sink and sanitizer for 200PPM. - PIC corrected onsite.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwash sink was obstucted with trash barrels at the bar area and at the salad station. - Handwash sinks should be easily accessible at all times- PIC corrected onsite.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Cleaned Sanitized knives inside prep sink along with thawing calamari- Discontinue storing cleaned and sanitized equipment with food to prevent cross contamination.
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.
590.003/3-501.13-C
Thawing (C)
Frozen Calamari was being thawed inside of bags under cool water- Remove calamari from bags and thaw under refrigeration of under cool water as long as water is drained and not emerged in the water. Will send the education material via email
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood stickers are all expired - June 2022 last inspected in March 2022- Obtain an updated hood cleaning inspection and cleaning by a licensed hood cleaning company
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.