Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed prep employee take off gloves and take a drink from personal water bottle with no straw. Employee proceeded on putting on new gloves without handwashing. With contaminated gloved hands employee proceeded in touching spice shaker and other equipment in the prep kitchen. Notified Person In Charge (PIC). PIC directed employee to take off gloves and wash hands appropriately. Also observed various servers touching dirty dishes directly with hands and not hand washing. Employees proceeded to server line to prepare open food orders. Notified PIC, PIC directed servers to hand wash after handling dirty dishes. ==== Employee not washing hands after using the toilet room; caring for or handling service animals or aquatic animals; coughing, sneezing, using a handkerchief or disposable tissue; using tobacco, eating, or drinking; handling soiled equipment or utensils. 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.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===Observed on clean rack to left of dish machine with several medium size stainless steel pans used for tcs cooked lasagna with visible food debris and plastic film on insides of various clean containers. Notified Person In Charge (PIC). PIC had employees rewash all clean medium size containers. ===Clean to sight and touch. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. =====Observed inside three door reach in unit on far left of cook line with ambient temperature of 50*F with establishment and inspector min/max thermometer. Inside the unit was large trays of cooked long noodles at 47*F. Notified Person In Charge (PIC). PIC confirmed temperatures and voluntarily discarded improperly cold holding cooked pasta noodles.=========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # [20 ], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Calibrated thermometers. Reviewed HACCP logs: 10/13; 11/21; 12/4/23. Recommend: adding 4 separate ASSE 1022 or 1024 to all coffee machines and tea machine and espresso machine water lines. Recommend: maintenance/replace reach in unit to left of main cook line. Reminder: employees with painted nails are required to wear gloves during open food preparation. Emailed inspection report to the establishment. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: ??Contact your inspector using the phone number or email on your last inspection report to review, or ??Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181


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.
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