Olive Garden
Permit ID: FD-00674
Permit Type: E & D
4868 E Cactus Rd Scottsdale 85254
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Employee at cook line area was handling a personal phone, then went to put on gloves and handled food and in use equipment without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and/or when changing tasks.
Corrected At Time Of Inspection
27
Compliance with variance, specialized process, & HACCP plan
PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances.-----Two bag chill items (lasagna meat sauce) in the walk in cooler at 46-58F. The PIC stated that the sauce had been made within the last few hours, but was unsure exactly what time the items were made or placed into the cooler. PIC discarded both bags of sauce-see embargo form. Ensure that all bag chill items are properly cooled and placed into the walk in cooler at 40F or below according to the variance.
HACCP log for 7-2-21 was not accurately completed. Cooling time and temperatures for minestrone and marsala were not recorded. The final recorded temperature for marinara was 43F. PIC stated that cooling logs will be accurately completed in the future. Establishment was approved for reduced oxygen packaging variance and is required to keep accurate logs.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. PIC ( Carlos M. ) verbally acknowledged the inspection rights. Reviewed HACCP logs from 7-2-21, 8-28-21, and 9-27-21. Emailed the inspection report. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
