Olive Garden

1. The sanitizer concentration for quat was below 200ppm in the sanitizing bucket for Kitchen and front serving area. The bucket was refilled and retested to appropriate concentration of 200ppm. Please ensure that all sanitizer concentrations are maintained at 200 ppm QUAT., , 2. Cleaning clothes were kept out of sanitizing buckets for cleaning or preventing food stains on counters. The cleaning cloths were placed in the sanitizer buckets afterwards. Ensure all cleaning clothes are submerged in sanitizing buckets when not in use or use a single use clothes or paper towel for preventing stains.

Cheese was kept at room temperature on the counter in the prep kitchen., , -Ensure high risk foods like cheese are kept at temperature at or below 4 degrees Celsius.

The scoops in dry storage were kept in the dry storage containers. , , -Ensure scoops are kept clean and out of food containers.

The back surfaces of the kitchen cooking equipment were dirty, dusty, and greasy. The inspector informed the manager to ensure that all kitchen surfaces, including the back of kitchen equipment, are maintained in a clean and sanitary condition. Ensure proper cleaning is done for the back of the vent and equipment, and to include back surfaces of kitchen equipment in a cleaning schedule.