Inspection Report

Business Name
Olive Garden
Business Address
2501 W HAPPY VALLEY RD PHOENIX AZ 85085
Permit Number
FD-11516
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
12/13/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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.

Addl Notes: Observed dishes actively being cleaned in a high temperature mechanical dish washer with the surface temperature of the water at 146.1*F, measured using min/max thermometer. Informed PIC that the water temperature at the surface needs to be 160*F minimum for high temperature water sanitation. Instructed PIC to make a three-compartment sink and re-sanitize all the dishes washed in the three-compartment sink. PIC had employees make three-compartment sink and re-sanitize all the dishes improperly sanitized. Sink was made with quat and is at an acceptable sanitizer concentration level. All dishes improperly sanitized were properly sanitized at time inspection. PIC agreed to not use the mechanical dish washer until it is capable of sanitizing with a surface temperature of 160*F. PIC put in emergency help order to company at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC relocated all food-contact surfaces to ware washing area to be properly sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed the hand washing sink next to the ware washing area with no hot water available. The maximum water temperature available at the sink is 65*F. Informed PIC that all hand sinks need to be supplied with hot water of at least 100*F. PIC called plumbing company to schedule maintenance at time of inspection.   Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical ware washing units sanitizing with chemicals; and 140°F at mechanical ware washing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 12/23/2024.

Comments/Details


No County legal action will result from this inspection.
HACCP Cooling Logs reviewed were: 12/3/24, 12/6/24, and 12/9/24.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.