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
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 containers of cooked mushrooms, alfredo base, carbonara base in ice bath on main cook line measuring 47 - 58 degrees F. Line cook stated the food items had been placed on the line and in the ice bath within the past hour. Advised person in charge (PIC) that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. PIC had employee divide the food items into smaller portion pans and added more ice to the ice bath. Temperature of food items checked later in the inspection measured 43 degrees F; food items cooling rapidly.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Kitchen uses time as control for cut lettuce and sliced tomatoes on salad line. However the cut lettuce and sliced tomatoes did not have a time label indicating when the food items were left at room temperature. Person in charge (PIC) stated the food items had been placed on the salad line within the last hour. Advised PIC that time/temperature control for safety (TCS) foods placed under time as control must be labeled with the time when left at room temperature to ensure food items do not held longer than four hours. PIC placed time labels on the cut lettuce and sliced tomatoes.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed individual packages of raw salmon filets in reduced oxygen packaging (ROP), thawing in colander in prep sink in back kitchen. ROP was not pierced or open, and the sink water was running over only part of the salmon filets. Advised person in charge (PIC) that time/temperature control for safety (TCS) foods can only be safely thawed under refrigeration, raw fish in ROP must pierced or removed from packaging, in a container submerged under running cold water, thawing as part of the cooking process, or thawed in the microwave then immediately cooked. Employee moved the raw salmon filets to the refrigerator to safely finish thawing.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. Inspection rights verbally reviewed with person in charge, Russell W. Discussed ensuring HAACP logs for reduced oxygen packaged soups and sauces are organized and readily accessible. Verified HAACP logs for 2 Feb 2021, 1 Mar 2021, and 12 Apr 2021. No County legal action will result from this inspection. Emailed inspection report.
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.
