Olive Garden Restaurant #1601, 12560 Jefferson Ave., Newport News, VA 23608 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Olive Garden Restaurant #1601
Address: 12560 Jefferson Ave., Newport News, VA 23608
Type: Full Service Restaurant
Phone: 757 833-7503
Total inspections: 8
Last inspection: 05/12/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.05/12/2015Routine
Observations were discussed with the person in charge. Employees were observed demonstrating appropriate food safety practices. Overall, the facility is well maintained and in compliance.
No violation noted during this evaluation.		12/23/2014Routine
Noted observations and corrective actions were discussed with the person in charge. Overall, the facility is well maintained and in compliance. Employees are reminded to focus on minimizing the amount of standing water on the floor.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the on the walk-in cooler is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor in the kitchen is noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
09/25/2014Routine
Overall, the facility is in compliance. Noted observations and corrective actions were discussed with the person in charge. A permit was issued.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
06/18/2014Routine
Employees were observed demonstrating appropriate food safety practices and were able to respond correctly to questions asked about food safety. Sanitizing chemicals and concentration levels were discussed with managers.
No violation noted during this evaluation.		03/19/2014Routine
The facility is well maintained. Employees were observed performing ROP practices appropriately. Operators/employees were able to demonstrate knowledge through correctly responding to questions regarding food safety.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The saute refrigeration unit was observed in a state of disrepair and damaged (leaking).
    Correction: Repair the saute refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the saute refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Food-contact surfaces of tableware items are not immersed in hot water at 171ºF or above for at least 30 seconds. Therefore surfaces are not effectively sanitized.
    Correction: Adjust thermostat on single-tank recirculating booster heater to provide hot water at 171ºF or convert to an approved chemical sanitization method.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor in the linen storage area is noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean and ensure that items do not accumulate on the floor. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
11/20/2013Routine
The facility is well maintained and clean. Employees were observed demonstrating appropriate food safety practices. As a reminder to all operators and managers, employees are required to obtain food handler cards within 90 days of this inspection.
No violation noted during this evaluation.		08/19/2013Routine
Overall, the facility is organized. Employees were observed demonstrating knowledge through many appropriate food operation practices, including proper record keeping, cooking, reheating, and hot and cold holding.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before donning gloves.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves for engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The three-compartment sink faucet and the wash gauge on the mechanical dishwasher were observed in a state of disrepair and/or damaged.
    Correction: Repair the faucet and gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
02/25/2013Routine

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