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Business Info

Restaurant: OLIVE GARDEN #1575
Address: 1250 Polaris Pkwy, Columbus, OH 43240-2036
Total inspections: 12
Last inspection: Jul 26, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

No violations noted at the time of inspection.

Discussed VII. Cooking, Reheating, Cooling, hot and Cold Holding (+) Prep coolers should not be used for cooling. Avoid putting quantities of room temperatuer dressing in prep coolers. Tomatoes must be cooled to 41�°F within 4 hours of cutting.

PIC
Green sign updated
Kitchen very clean at time of inspection, keep up the good work!

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F, ice baths used for cooling
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from

Note: The refrigeration drawer may have been unplugged according to an employee. Please keep an eye on this cooler in case it needs to be repaired.
Updated green sign. Person in charge-Dave.

I. Employee Health (+) Has Policy
Discussed with manager when employees are restricted from working in the kitchen.
II. Personnel Cleanliness (+) Acceptable
Observed all employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Discussed with manager when employees should wash hands.
IV. Person in Charge/Demonstration of Knowledge (+)
Manager was able to answer food safety related questions correctly. Managers reacted quickly and demonstrated that they understand the risks between foodborne illness and improper temperatures.
V. Thawing (+)
All thawing is performed under refrigeration on racks and separated according to type of product.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures were in compliance
Observed soups chilling and HAACP cooling log. Food was being held above 41 F in refrigeration drawers in the kitchen.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Viewed advisory on menu.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
Observed chemicals stored away from food. Discussed with manager procedures for dealing with customer allergies.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off

Person in charge- Chris. Updated green sign.

I. Employee Health (+)
Note: Has policy and reviewed with person in charge. Observed facility keeps a log that records employees illnesses (including symptoms and when they can return to work). The manager was aware of the criteria for exclusion from working in the kitchen and aware of the time frame before an employee may be allowed back to work.
II. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately.
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Managers are all Serv Safe certified. Manager was able to accurately answer questions related to food safety.
V. Thawing (+)
Note: Most of the foods are thawed inside cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. Observed proper cold and hot holding temperatures. Observed chill tanks and proper cooling procedures. The facility maintains temperature logs in addition to cooling logs.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored. Facility is

PIC Chris. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands were not properly washed when required. Observed employee take a drink with gloves on and not change gloves or wash hands.
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Hot foods are being held at 135 F or above.
Observed drink mix and cheese holding above 41 F. Items moved to cooler at time of inspection.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.

Inspection prompted due to compliant of person becoming ill shortly after eating a stuffed chicken breast. At time of inspection entire process of the making of the stuffed chicken breast was walk through. Process was acceptable and all temperatures were acceptable. Complaintant stated that they were worried that facility did not discard food after power outage. Facility was never without power and all coolers were working fine. Facility was able to show all logs for 7.5.12 . All logs were filled out properly and no problems were documented. Facility did not have any ill employees at time of complaint. Complaint could not be confirmed or denied at time of inspection. See standard inspection report for other items found during inspection.

All previous violations corrected at time of inspection. All kitchen staff have beeen retrained on glove usage and handwashing. PIC Dave

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants