Olive Garden Italian Restaurant #1262, 3548 Jefferson St S, Falls Church, VA 22041 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Olive Garden Italian Restaurant #1262
Address: 3548 Jefferson St S, Falls Church, VA 22041
Type: Full Service Restaurant
Phone: 703 671-7507
Total inspections: 9
Last inspection: 03/30/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection. Dishmachine activated thermolabel. Quaternary ammonium sanitizer in wiping cloth bucket: 300 ppm. Cook chill documentation was reviewed and found to be satisfactory. Temperature of foods in cook chill process were tested and also found to be in compliance with HACCP plan.
No violation noted during this evaluation.		03/30/2016Routine
The purpose of this visit was to conduct a risk factor assessment. Dishmachine activated the thermolabel. Chlorine concentration 3 vat sink/ wiping cloth bucket: 100/200 ppm. Observed cook/chill ROP in progress at time of inspection for minestrone soup, carbanara sauce, and marinara sauce at cooking, sealing, and cooling stages. Reviewed current and recent ROP documentation. ROP procedures and recording keeping were satisfactory.
No violation noted during this evaluation.		08/31/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Dishmachine activated thermolabel. Chlorine sanitizer 3 vat sink/ wiping cloth bucket #1/#2: 100/200/150 ppm. Observed Cook/Chill ROP, in progress at the time of the inspection, at several stages
No violation noted during this evaluation.		04/17/2015Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation.		11/26/2014Risk Factor
The purpose of today's visit is to conduct routine inspection.
  • Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
    Observation: Wet wiping cloth buckets improperly stored.
    Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of interior ice bins.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Refuse Container with Cover/ Women's & Unisex Toilet Room
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
07/08/2014Routine
The purpose of today's visit is to conduct a routine inspection.
EHS provided manager with consumer advisory sample sheet.
Note to manager please fax the updated lunch special table tent and menu with the correct consumer advisory in 30 days to the Fairfax County Health Department. Fax#703-385-9568
  • Critical: Consumer Advisory, Disclosure Provided
    Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ltaliano burger
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: new caulking needed at the 3-compartment sink and at the dish machine area
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • Cutting Boards / Resurface / Discard
    Observation: The cutting boards hanging at above the three compartment sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
01/09/2014Routine
The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on October 18, 2013. The complainant visited the above facility on the evening of October 17, 2013. The complainant ordered chicken scampi and when complainant looked at the last bite it allegedly looked mostly raw. Complainant was concerned about getting sick and spoke to the manager. During today's visit, EHS spoke to the manager on duty during the evening of October 17, 2013. The manager was aware of the complaint and had personally spoken to complainant. The complainant returned the last bite of chicken scampi to the manager. Manager shared that the chicken did not appear to the undercooked/raw. The facility has a procedure in place to check the cook temperature of every third order. Also facility has a minimum standard to check the cook temperature of every different type of meat at least every 30 minutes. EHS viewed the cooking temperature logs from the evening of October 17, 2013. Complaint cannot be confirmed.
No violation noted during this evaluation.		10/22/2013Complaint
The purpose of today’s visit was to conduct a risk factor assessment inspection in conjunction with the investigation of an alleged foodborne illness complaint received by the Health Department on March 11, 2013. Complaint cannot be confirmed. Observed facility clean and organized.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
03/13/2013Risk Factor
The purpose of today's visit was to conduct a standardization training exercise.
No violation noted during this evaluation.		01/23/2013Training

Questions about Olive Garden Italian Restaurant #1262:

In spite of reports by customers of roaches in or on their food and of the restaurant not being particularly clean (see Yelp), it appears the last inspection was in 2016. It’s now 2022. Can’t the health department do better than that, even with over two years of COVID?
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