- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.3-COMP SINK GOOD AT 100PPM CHLORINE.TEST STRIPS AVAILABLESANITIZER BUCKET GOOD.USE BY DATES CURRENT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS; THIS INCLUDES GARNISHS FOR DRINKS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS TONGS; TOOTHPICKS; GLOVES ETC.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS WHILE ON SITE. FACILITY HAS A GLOVE POLICY IN PLACE.ALL FOOD PROPERLY STORED AND DATED.GOOD COLD HOLDING TEMPS - 36F-40F.GOOD HOT HOLDING TEMPS 145F-158F.OBSERVED STAFF TAKING FINAL COOK TEMP OF CHICKEN BREAST AT 175.2F.OBSERVED STAFF TAKING TEMP OF PRODUCT DURING RE-HEATING. THEY GET PRODUCT TO 165F WITHIN 30 MINS.HIGH TEMP DISHWASHER GOOD AT 188F AT FINAL RINSE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY HAS A HACCP PLAN FOR ROP PROCESS. ELECTRONIC MONITORING IN PLACE AND AT 38.2F. NO CHANGES TO HACCP PLAN SINCE LAST ROUTINE INSPECTION.**IF ELECTRONIC MONITORING SYSTEM IS NOT WORKING FACILITY MAY NOT STORE PRODUCT IN SEALED BAGS IN WALK-IN UNIT. FACILITY WOULD NEED TO OPEN BAGS AFTER THE COOLING PROCESS AND STORE IN CONTAINERS UNTIL SYSTEM IS PROPERLY WORKING**DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NEW CERTIFIED FOOD PROTECTION MANAGER REQUIREMENTS AND LEFT INFORMATION ON HOW TO OBTAIN A CERTIFIED FOOD PROTECTION MANANGER.ADDITIONAL CERTIFIED FOOD PROTECTION MANAGERS ARE:REMY CHONEZ SERVSAFE #8178050 6/29/16HANNAH KUJUNDZIC SS #8943431 4/5/17LUKE PATRICK SERVSAFE #8120331 6/22/16MIKE JESPERSON SERVSAFE #7715349 4/16/16FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITIN THE LAST YEAR..
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11/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 10/27/14 ROUTINE INSPECTION.COLD DRAWERS NOW HOLDING PROPER TEMPERATURE.DRAWERS AT 36F; FOOD INSIDE FROM 38F-41F.
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10/28/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
COLD DRAWERS ON COOK LINE AT 55F. HOLDING FOOD AT 54F. FOOD JUST PLACED IN 45 MIN PRIOR TO INSPECTION. ALL FOOD WAS REMOVED AND PLACED BACK IN WALK-IN UNIT. MUST HAVE UNIT SERVICED SO THAT FOOD IS HELD AT 40F OR BELOW. SERVICE COMPANY CALLED WHILE ON SITE. RE-INSPECTION REQUIRED BY 10/29/14.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPERATURES - ALL WITHIN REGULATION EXCEPT NOTED ABOVE.HIGH TEMP DISHWASHER GOOD AT 187F AT MANIFOLD.FACILITY USING COOK CHILL HACCP PROCESS. TEMPERATURE MONITORED EVERY 2 HOURS AND RECORDS KEPT. COMPUTER SYSTEM WAS REPLACED 2 MONTHS AGO AND THEY ARE NOT ABLE TO DOWN LOAD THE ELECTRONIC MONITORING SYSTEM TO CHECK UNIT TEMPS. FACILITY MUST HAVE COMPUTER SYSTEM FIXED TO ALLOW MONITORING OF UNIT TEMPS AND TO BE IN COMPLIANCE WITH HACCP PLAN. CURRENTLY FACILITY IS CHECKING FOOD TEMPS EVERY 2 HOURS IN WALK-IN UNIT TO ENSURE UNIT IS WORKING PROPERLY. IF COMPUTER SYSTEM IS NOT ABLE TO BE CORRECTED FACILTY MUST DISCONTINUE THE COOK CHILL PROCESS UNTIL ABLE TO MONITOR WALK-IN TEMPS.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.3-COMP SINK AND SANITIZER BUCKETS GOOD AT 100PPM CHLORINE.DAIRY DATES CURRENT.
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10/27/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.USE BY DATES CURRENT.3-COMP SINK GOOD - MAKE SURE STAFF IS ONLY USING 1/2 PACKET OF SANITIZER IN SINK TO HAVE SANITIZER LEVEL NO HIGHER THAN 100PPM CHLORINE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.TEMPS TAKEN EVERY 2 HOURS AND LOGGED.ALL FOOD PROPERLY STORED; COVERED AND DATED.FACILITY IS DOING COOK/CHILL OF THERE SAUCES - FOLLOWING HACCP PLAN; HAVE IMPLEMENTED ELECTRONIC MONITORING OF WALK-IN COOLER - NO PROBLEMS NOTED WITH PROCESS.HIGH TEMP DISHWASHER GOOD AT 187F AT MANIFOLD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY HAS CUSTOM MADE DOOR GASKETS FOR COLD DRAWERS ON ORDER AND WILL BE INSTALLED AS SOON AS THEY GET THEM.
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11/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Sanitizer bucket at 100 ppm chlorine. Sanitizer in 3 comp sink at 100 ppm chlorineWalk-in cooler at 38 fReach in cooler at 40 f
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers stocked with thermometers and holding at 40 f or below-pasta - 34 -41 f-chicken 39 f-cheese 41 f-sauce 38 fHot holding temps good-pasta sauces 155 f- 170 f-soups 172 fHigh temp dishmachine good-Wash 165 f-Rinse 184 fSanitizer buckets at 100 ppm chlorineFacility logs final cook temps; holding temps; cooling temps - logs reviewed goodReviewed cook chill process for soups and sauces. No problems noted with process. GM will provide inspector with a copy of the HACCP plan for this process.Reviewed cooling procedures - good. Ensure staff makes sure product is at 40 f or below prior to batching together and that product is spaced out to provide adequate air flow.Observed good food storage. Facility clean and well keptFacility has routine PCOAs noted last year; facility installed handink near dish area to ensure easier access to handwashing between bussing and serving - looks good. Thank you.
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8/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations.Glasses washed in 3 compartment bsink at 100 ppm chlorine sanitizer.Hand sink stocked withb towels and soap.Ice scoop properly stored.Wiping rags kept in sanitizer bucket at 100 ppm. chlorine.
- General Comments that relate to this Inspection
No violations noted.-walk-in at 38 f and 10 f;; cooked chicken at 36 f; raw beef at 40 f -produce walk-in at 37 f; sliced tomatoes at 44 f (just prepared); apple crunch at 35 f-meat sauce; cheese sauce cooled in plastic bags in large bins with ice water (at 41 f) -Cook temps; cooling logs; and reheat temps are checked and written logs kept for every batch of product-hand sinks stocked with towels and soap-prep drawers on cook line: raw chicken at 40 f; raw shrimp nat 35 f-pizza prep table: sliced tomatoes at 44 f; raw calamari at 42 f-hot-holding: meat sauce at 176 f; lasagna at 147 f-dish machine: wash cycle at 150 f; rinse cycle at 185-190 f; dishes are washed multiple times-chlorine sanitizer in rag buckets at 100 ppm; buckets changed out every 2 hours-proper raw storage about ready-to-eat foods noted-noted staff wearing gloves for all food prep procedures; gloves are removed and hands washed between different operations-dairy coolers in service area at 38 f and 40 f-ice scoops properly stored with handles upNoted servers bussing dirty dishes and only using sanitizer wipes before setting new service. Discussed this practice with manager as it does not reduce micro-organism load adequately. Hands must be washed after removing dirty dishes to prevent potential cross-contamination of clean service items. Options discussed included separation of bussing and service operations and installation of an accessible hand sink near the drop-off for dish-washing. Management to discuss and find a solution to this problem.
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6/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Bar three-compartment sink procedures checked good; all chlorine packets are pre-measured to achieve 100ppm chlorine.Handsink stocked with sanitary towels and soap.Speed guns and cup holders checked clean.Reach-in system with dairy product checked below 40 degrees.Facility shall post (Health Warning) NRS 446; copy provided to operator.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reviewed HACCP procedures and critical control points and all procedures checked good.Rethermalization temperatures checked good; meat sauces checked between 182-189 degrees; lasagna final cook temperatures checked at 190+ degrees; cheese sauce at 162 degrees; cream sauce at 154 degrees; sausage at 178 degrees.Cold-holding checked good; dressing between 34-41 degrees.All refrigeration and freezer temperatures checked within acceptable ranges. Main walk-in refrigeration checked at approximately 37 degrees ambient temperature.Sanitizer buckets checked at 50-100ppm chlorine. Facility uses pre-measured chlorine packets with 13.8% available chlorine.Facility has mandatory glove use in all food preparation areas (no exceptions).. Handwashing procedures checked good.Dishwasher final rinse checked at 193 degrees on final rinse sanitization. Employee illness policies checked good; operator has good knowledge of symptoms to be aware of.
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4/1/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Three-compartment sanitization checked at 100ppm chlorine. All packets are pre-measured Kay Chemical.Sanitizer buckets checked at 100ppm chlorine (Kay Chemical)All speed guns and cup holders observed clean.Handsink properly stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Olive Garden is following approved Corporate HACCP plans.Reviewed temperature logs; refrigeration logs; and employee illness policies. All procedures checked good.Hot-holding and final cook temperatures checked good; lasagna observed cooking at 192 degrees; alfredo sauce at 154 degrees; marinara sauce checked at 155 degrees; five cheese marinara at 156 degrees.Cold-holding checked good; parmesan-peppercorn sauce at 37 degrees; chicken cold-holding drawer at 34 degrees.High temperature dishwasher checked at 182 degrees on final rinse sanitization rinse.Sanitizer buckets checked good at 100ppm chlorine. Kay chemical products chlorine have 13.8% available chlorine.All handsinks and restrooms properly stocked with sanitary towels and soap.All refrigeration units and freezer operating within acceptable ranges. Walk-in refrigeration checked at 34 degrees.Observed excellent handwashing and proper glove use.
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4/21/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Walk-In 39F.-Hand sink properly stocked.-Reach-In 36F.-Ice bin OK.-Ice scoop properly stored.-Speed guns clean.-All lights properly shielded.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Walk-In 34F.-Dish washer final rinse 188F.-All chemicals properly lableled and stored.-Wiping cloth buckets at 100 ppm chlorine.-Walk-In 36F.-Freezer 5F.-Walk-In 39F.-Ice machines clean.-Ice scoops properly stored.-All food items stored at least 6" off the ground.-Cold holding -Alfredo sauce 38F. -Chicken 39F.-Hot holding -Meat sauce 183F.-All lights properly shielded.-All bathroom properly stocked.
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5/27/2008 | Routine Inspection 1st | 100 |
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