The Olive Garden Italian Restaurant, 2811 Plank Road, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: The Olive Garden Italian Restaurant
Address: 2811 Plank Road, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 757 220-3344
Total inspections: 5
Last inspection: 02/24/2016

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Inspection findings

Inspection date

Type

Discussed the following with the person in charge:
1) Good hand washing procedures observed during inspection
2) Cooling methods/procedures
3) HACCP logs observed during inspection
4) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.

  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: All of the handsinks in the kitchen were not sealed to the adjoining walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Physical Facilities in Good Repair
    Observation: The floor tile grouting near the warewashing area is not maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/24/2016Routine
Discussed the following with the person in charge:
1. Food supplier for produce
2. All vegetables are washed in plain water.
Complaint not founded.

No violation noted during this evaluation.
07/24/2015Complaint
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Equipment Description continued: Bar Cooler 38'F.
Food Temperatures continued: Chicken Cooking 187'F, CH Drawers Shrimp 30'F, Chicken 28'F, Salmon 39'F, HH Chicken 149'F, WIC-Chicken 36'F, Cooked Pasta 40'F, Salmon 41'F, bar cooler -milk 42'F,.
Chlorine sanitizer concentration level in the wet wiping cloth bucket in the prep area and the bar 3 compartment sink measured 100ppm. Received a copy of facility's ROP logs for February 23, 2014. Facility is clean and well maintained.

No violation noted during this evaluation.
02/24/2014Risk Factor
Abbreviations: PIC=Person In Charge
  • Thawing (corrected on site)
    Observation: Observed frozen bagged shrimp being thawed on the counter. PIC placed the bag of shrimp under running water to thaw.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed liquid yogurt in the reach in cooler at the bar cold holding at improper temperatures. Yogurt temperature was 50'F. PIC discarded.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Cutting Surfaces (corrected on site)
    Observation: Observed three cutting boards heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC voluntarily discarded the cutting boards.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Observed both metal and plastic food containers stacked while wet after cleaning and chemical sanitization. PIC removed the items and took them back to dishwashing to be washed, rinsed and sanitized and then air dried.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
05/06/2013Routine
Investigated complaint received on December 6, 2012.
No violation noted during this evaluation.
12/10/2012Complaint

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