Inspection Report
Olive Garden
1617 W BETHANY HOME RD PHOENIX AZ 85015
FD-65990
Food Establishment - Eating & Drinking
Food Routine Inspection
5/17/2024
Not Participating
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
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 ungloved employee handle personal items, stored on dish rack where clean glasses for customers are served, drink from open personal drink, then proceed to handle lemons used for garnishes without washing hands. A gloved employees cooking and prepping, touching garments, and contacting other employees with their hands without changing gloves before restarting tasks. Upon contamination, gloves must be changed and hands washed before handling foods. Person in charge had employees wash hands and change gloves.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
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.
Spinach, marinara sauce, raw chicken, pasta noodles, raw shrimp, creamy mushroom sauce and marsala sauce on cold line (behind grill and in drawers) at 47-64'F . Line check logs were verified to ensure that the products were in temperature at the start of the shift. Products were removed, portioned into smaller containers, put on an ice bath, and were cooled down to 38'F within 15 minutes. Ensure that food items are held at 41'F or below at all times. SECOND CONSECUTIVE VIOLATION
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Comments/Details
Failure to correct repeat violations may result in legal action.
Audit of food handlers conducted and 4 of 42 employee certification were available. Manager to reach out and provide by next routine inspection.
No county legal action will result from this inspection.
This establishment is not participating in the award program at this time and had 2 Priority and 0 Priority Foundation violations on this inspection.
Reviewed the HACCP logs for 5/14-16/2024.
Discussed establishment procedures regarding: date marking, storage of personal items, HACCP logs, defrost cycle on cold holding unit at grill
No County legal action will result from this inspection.
Inspection report emailed.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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
Award: Not Participating,Signer: Robert Cramer
"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.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.