OLIVE GARDEN ITALIAN RESTAURANT #1843, 715 TUTTLE CREEK BLVD, MANHATTAN, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 3-302.11(A)(2) - --In the middle cooler drawers below the stove line, there was raw shrimp, scampi and clams being stored directly over raw chicken. COS-rearranged items.
- KDA_3_50116A2 - --In the bottom cooler drawer set #2, there was a metal food grade container of shell noodles at 44.5F. An employee said they had been sitting on a plastic tray on the counter for 10 min.s and then were placed in the drawer. COS-kept drawer closed and put the rest of the noodles back in the walk in cooler. The ambient air temperature of the unit was reading 37.6F. In the waitress table cooler there was salad at 48.9F. COS-the product was moving quickly due to lunch rush. The ambient air temperature of the unit was reading 40.6F.
- KDA_4_50111A - --In the Bar area, the handle is missing on the black reach in cooler. (Note: management is aware and is going to replace it).
- KDA_4_60111A - --On a rack above the food prep table there were 2 large round metal bowls with food debris on them and stored clean. COS-moved to the ware wash area. In the back dry food storage area in a plastic tote there were approximately 30 white round plastic food grade lids with stickers left on them and stored clean. COS-moved to the ware wash area.
- KDA_4_90311B - --On the rack above the prep table there were 10 metal round bowls stacked wet/clean and not able to properly air dry. COS-moved to the ware wash area.
- KDA_Defacto - --Cook Temperature chicken breast 166.9F --Cooler Drawer Set #1 top drawer-mushroom soup 41.3F middle drawer-spaghetti noodles 40.8F bottom drawer-stuffed ravioli 39.8F Ice Bath shredded cheese 41.8F diced tomatoes 38.9F Cooler Drawer Set #2 top drawer-linguini noodles 40.4F middle drawer-spaghetti noodles 38.7F Make Table (across from grill) shredded cheese 40.4F RIC (below MT) raw salmon filet 40.1F Grill Cooler Drawer top drawer-raw beef 41.9F bottom drawer-raw chicken 40.1F Make Table (above stove line) blue cheesse 40.6F diced tomatoes 37.4F Stove Line Cooler Right Drawers top drawer-spaghetti noodles 40.1F bottom drawer-spaghetti noodles 39.8F Stove Line Cooler Middles Drawers top drawer-raw shrimp 35.6F bottom drawer-raw chicken 35.4F Stove Line Cooler Left Drawers top drawer-linguini noodles 41.4F bottom drawer-spiral noodels 40.5F WIC raw chicken 32.1F heavy whipping cream 39.8F linguini noodles 40.1F WIC 2 pumpkin cheese cake 37.1F Waitress Area Table Cooler cheese block 42.2F Victory RIC 1 salad 40.2F Salad Make Table sliced tomatoes 41.6F RIC (below Salad MT) salad 43.1F Silver King RIC salad 42.9F Victory RIC 2 panna cotta dessert 39.8F Small RIC 1 butter 40.4F Waitress Station RIC butter 41.6F Bar Area RIC milk 43.3F --Have chlorine test strips. --ServSafe Certified Manager on staff. --Steam Well (across from the grill) lasagna 160.2F Steam Well marinara sauce 163.5F Steam Well (right of the grill) alfredo sauce 155.6F Steam Well (Waitress Area) fagioli soup 135.6F --The mechanical dish machine utilizes hot water for sanitization, was in use and measured at 172.0F. In the Bar area, the 3 compartment sink was set up, in use and utilizes chlorine for sanitization and measured at 50ppm. --The sanitizer bucket located in the ware wash area utilizes chlorine and measured at 50ppm.
|
08/18/2015 | 6 | Regular | In |
| Details not available. | 12/30/2014 | | | |
| Details not available. | 04/17/2013 | | | |
Violation descriptions:
- 3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
- KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
- KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
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