Olive Garden
Permit ID: FD-08101
Permit Type: E & D
13379 W Grand Ave Surprise 85374
*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
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.--------------------------------------- Observed employee handling dirty dishes that where then pushed through the facility's high temperature sanitizing dish washer, then go and handle clean dish and start putting them away without washing hands. Notified employee and dishes that were handled were put back on the dirty side to be run through the dish washer again before being put away, and employee's hands were properly washed before handling clean dishes. Discussed with PIC the importance of employees being properly trained on when hands are to be properly washed to prevent contamination of 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. 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.--------------------------------------------- Observed at approximately 12:30 the cooked raviolis with and internal temperature of 58-65*F and cooked noodles with an internal temperature range of 55-64*F being stored in the middle refrigerated drawer unit on the cookline. PIC stated that all products were brought from the walk-in refrigerator and placed in the unit at approximate 11:00am, so all products were placed in the walk-in refrigerator to properly cool to 41*F or below. Discussed with PIC the importance of properly cold holding TCS food items at 41*F or below.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.------------------------------- Observed the middle refrigerated drawer on the cook line to have an internal ambient temperature range of 60-65*F at the time of the inspection. Notified PIC and all TCS food items were removed and PIC placed a work order in for the unit at the time of the inspection. Discussed with PIC the importance of cold holding units to maintain an internal ambient temperature of 41*F or below to ensure proper cold holding of TCS food items. A re-inspection was scheduled with PIC for no later than 2/28/2020 to ensure the correction of the violation.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. A re-inspection was scheduled with PIC for no later than 2/28/2020 to ensure the correction of violation 31, 4-301.11. The inspection report was printed and left at the establishment at the time of the 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.
