Olive Garden Italian Restaurant #1297, 4117 Chesapeake Square . Blvd., Chesapeake, VA 23321 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Olive Garden Italian Restaurant #1297
Address: 4117 Chesapeake Square . Blvd., Chesapeake, VA 23321
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 10/21/2015
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Inspection findings

Inspection date

Type
Discussed the following with the GM: 1.) Clean the inside of the microwave
No violation noted during this evaluation.		10/21/2015Routine
Transfer ServeSafe certificate to Chesapeake. Post permit and CFM certificate in view of the public. REPEAT violation. HACCP records reviewed. ROP product used or discarded within 3 days according to company policy
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Fried garlic cold holding at improper temperatures. All cooked plant food must be maintained at 41 degrees or less or 135 degrees or above.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Reduced Oxygen Packaging - Criteria*
    Observation: Data logger must be in the warmest part of the WIR to accurately reflect temperature fluctuations.
    Correction: Move data logger to an area near the door of the WIR.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor of dry storage noted in need of cleaning. Ice buildup observed on floor of walk in freezer.
    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.
06/02/2014Routine
Transfer ServeSafe certificate to Chesapeake. Post permit and CFM certificate in view of the public. HACCP records reviewed. Pest control records reviewed. ROP product used or discarded within 3 days according to company policy. Permit issued.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cut tomatoes and cooked pasta cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and make sure water is added to ice for cold holding.
  • Critical: Reduced Oxygen Packaging - Criteria*
    Observation: Data logger observed inoperable.
    Correction: Provide an operable data logger in refridgerator.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hot warmer unit in back kitchen was observed in a state of disrepair and damaged.
    Correction: Repair equipment 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: behind equipment, inside hot warmer in back kitchen, interior of bread warmer on service line, bottom of refridgerator in bar.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Mold was observed on the chute and walls of the ice machines.
    Correction: Clean and sanitize the ice machines frequently to avoid mold growth.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the back kitchen is being used to clean equipment and utensils.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities in Good Repair
    Observation: Broken tiles observed in dish machine area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/14/2013Routine

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