Olive Garden Italian Restaurant #1434, 3915 W War Memorial Dr, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: Olive Garden Italian Restaurant #1434
Address: 3915 W War Memorial Dr, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 691-5975
Total inspections: 10
Last inspection: 1/8/2016

Score
98

Restaurant representatives - add corrected or new information about Olive Garden Italian Restaurant #1434, 3915 W War Memorial Dr, Peoria, IL »

Inspection findings	Inspection date	Type	Score
HACCP: Discussed General cleaning of out of mind places, storing dented cans away from product and with signage. Note: Freezer seal on cook line has not been replace, Manager stated it was on order. Correct by next routine inspection on or after 04/08/2016. A complaint investigation was conducted during this routine inspection. Complainant stated she became ill after eating at this establishment. Manager stated they have had a few call offs due to illness, but have a strict policy of not coming to work when ill. Lasagna and other pasta are cooked in the morning and cooled before being reheated for service. Chicken parm is thawed under refrigeration, then placed in fryer to cook. Alfredo is made daily. Cheese Faundue is prepared and cooked to order, manager stated they received complaints about this appetizer due to the spices used in the dish. All items are held 41F or below, 165 or above. No violations were observed during inspection of temperature or product abuse during inspection. Food contact surfaces of equipment and utensils clean Underside of spice shelf above prep table in kitchen prep area was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.	1/8/2016	Routine	98
HACCP: Discussed proper staff eating locations, reviewed Cook/Chill ROP Process. Frozen foods frozen. Non-food contact surfaces designed, constructed, maintained, installed, located. Gasket on line freezer and Walk in freezer were found to be damaged. Repair. This is a repeat violation that was noted on last routine inspection on 3/12/15 and 8/24/2015. Walls, ceilings, and attached equipment, properly constructed, clean Left hand sink in prep area was found to be separated from the wall. Seal to ensure a smooth, durable, nonporous, easy to clean surface.	11/24/2015	Routine	98
HACCP: Discussed and provided information on Power Outage. Hot foods hot, cold foods cold, frozen foods frozen. Note: received Olive Garden guidelines for Cook-Chill practice along with a copy of the HACCP Cooling Log. Additional information may be required for any specialty process involving reduced oxygen packaging. Non-food contact surfaces designed, constructed, maintained, installed, located. Gasket on line freezer and Walk in freezer were found to be damaged. Repair. This is a repeat violation that was noted on last routine inspection on March 12th, 2015. Walls, ceilings, and attached equipment, properly constructed, clean Ceiling above cook line was found to be soiled. Clean on a routine basis, maintain clean.	8/24/2015	Routine	98
A complaint investigation was conducted in regards to RFS 15-0150 in regards to a potential food borne illness. The complainant stated that her daughter and two friends went to Olive Garden and all three had the same meal- Dumpling soup and their salad. After leaving the establishment, one girl felt sick and had to have the car pulled over. The other two girls also go sick shortly after. A site investigation was conducted, at that time, the Manager, Billy, and assistant kitchen manager was interviewed. Within the past week no cooks, servers and other staff have been ill. There have not been any employees with vomiting, diarrhea, nausea or other symptoms. There have not been any changes in regards to food preparation, food distributor, the temperatures have been monitored in the coolers and the temperatures, coolers have been at or below 41F. The soup, Chicken and Gnocchi is made up to 5 times a week, cooling logs last week show that proper cooling practices are observed. Soup was being made during investigation. Soup is heated to 185F chilled, then reheated to 165 degrees. Gnocchi is made to order. Product in salad prep cooler was 42 degrees or below. No violation noted during this evaluation.	4/29/2015	Complaint Investigation
HACCP: Discussed and provided information on Hand Washing. Hot foods hot, cold foods cold, frozen foods frozen. Buckets: Cl- 200ppm, Dish: 185F Section 750.570, addition of food handler training requirement under Subpart C: Personnel All staff has recieved food handler training within 30 days of hire. Non-food contact surfaces designed, constructed, maintained, installed, located. Gasket on line freezer and Walk in freezer were found to be damaged. Repair. Walls, ceilings, and attached equipment, properly constructed, clean Hand sinks in kitchen were found to be soiled. Clean and sanitize on a routine basis to ensure proper food protection.	3/12/2015	Routine	98
The final rinse temperature gauge for the dish machine in the kitchen has been replaced. It now reads 192 degrees F. Monitor the temperature gauges to make sure they are functioning properly and maintaining the correct temperatures. No violation noted during this evaluation.	11/25/2014	Recheck
Bleach sanitizer used in sani buckets at 100 ppm. Dish machine uses hot water sanitizer - currently gauge is broken and machine will not register temp over 160F. Manager supplied documentation from company ythat was here yesterday to state that machine is registering correct temperature of 185F and gauge only is broken. Will recheck on or after 11/7/2014 to ensure that gauge on dish machinre has been fixed. See attachment. Restaurant with HACCP plan they are following regarding cooling procedures for soups and sauces. Able to show temp logs. Using time as a control on salad prep station with signage stating times of use. Discussed food handler training. Olive Garden with internal training plan initially set in place at an employee meeting and that new employees attend. All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Questions? Call Elizabeth Imtairah at 309-679-6161. No violation noted during this evaluation.	10/31/2014	Routine	100
HACCP: Provided reheating temperatures. Sanitizer used: Chlorine for wiping cloth buckets. Dish machine uses High temp. All frozen food was frozen. Reviewed cooling logs. Non-food contact surfaces clean The following non-food contact surfaces were observed to be soiled: the plastic bins in the to-go area holding the white ladles. Also the bottom of the plate cooler in the Alley area. Clean and maintain clean all non-food contact surfaces. Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Floors properly constructed, clean, drained The following are areas where the floor was observed to be soiled: under the racks in the walk in (specifically long the base boards and around the wheels) and under the racks in the dry storage area in the corners and around the legs of the racks. Clean and maintain clean floors. Floors, floor coverings, mats, and duckboard shall be maintained clean.	7/21/2014	Routine	98
HACCP: Discussed dumpster area. Provided HACCP sheet for boil order. Sanitizer used: Dish machine uses High temp. 3-compartment sinks and wiping cloth buckets use chlorine. All frozen food was frozen. Reviewed cooling process and cooling temperature log. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue The hand sink in the bar did not have a supply of paper towels. Corrected by suppling some paper towels at the hand sink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.	3/12/2014	Routine	98
HACCP Discussed storage of employee beverages. Chlorine sanitizing bucket concentration: 200 ppm. Floors properly constructed, clean, drained Floor in walk in cooler is soiled with food debris. Clean and maintain freezer floor. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean	11/12/2013	Routine	99

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