Premises Information


	Return to Inspections

Name

OLIVE GARDEN #1682

Address

8225 NORTHLAKE COMMONS BV

City/State/ZIP

CHARLOTTE

28216

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/8/2021

Final Score @ Grade

95.50

General Comments

Through discussion salmon was being cooked to below 145F from grill to be placed in expo line with carry over temp to be 145-155F. EHS observed a sample meal go through process and not meet final cook temp of fish. Salmon temp was 138-143F. Sample meal not severed. Sample meal was a smaller portion of fish. True for profit meals were temped to be 138F from grill with carry over temp to be 150-155F in expo window. NOTE: final cook temp of seafood is 145F or a consumer advisory would be needed on menu. Facility PIC stated all salmon should be fully cooked for consumer.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed bar hand sink with solid rags, green scrubs, and straws inside. CDI- EHS moved items out of sink and informed PIC of violation.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce stored above RTE foods and washed produce. CDI- PIC re located unwashed produce to be with other unwashed produce and correct storage order.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed RTE chicken slicer with food debris left on it from last night and said to be clean by PIC, pasta chill basket with food residue left on it from last night and stored clean according to PIC, several metal pans stacked together with food debris and sticker residue left on it. PIC moved all items and had an employee properly wash items before next use. A VR will occur no later than 10 days to ensure the violation is corrected and all food contact surfaces are clean to sight and touch. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed high temp dish machine only functioning at the highest temp of 158F. EHS high temp disk was reading at 118F. EHS stated the three comp sink will be used until maintenance arrived later in the day. A VR will occur no later than 10 days to ensure high temp dish machine is functioning properly. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine near 3-comp inside walls with some dark build up. Observed soda nozzles at the bar with dark build on the inside of soda nozzle as well. Clean as often as needed to prevent and reduce build up.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small fruit flies throughout the bar area.
42	0	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. - Observed asparagus washed per employee with tag and rubber bands still left on them. CDI- PIC had employee re wash items correctly before use.
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - In dry storage EHS observed scoop inside product with no handles.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of metal pans and bowls with wet residue left on them.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair.- REPEAT- Observed dish machine parts in poor repair. Observed some parts being held together with a rubber glove. Observed several cold holding units malfunction with damage to drawers. Observed some damage to soda nozzles at bar area.
48	0	Warewashing facilities: installed, maintained & used; test strips	Yes	No	No	4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no high temp dish machine measure in device available during the inspection. PIC stated one is on order. CDI- PIC educated on obtaining before next inspection. NOTE: per state no point deduction however point deduction will occur if violation is repeated.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed computers on cook line, cooking equipment, cold holding equipment on cook line and racks in wic with food debris or grease residue build up respectfully in need of cleaning. Clean items as often as needed to prevent and reduce the build up.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls near cookline in need of cleaning due to grease residue build up. Observed vent/ceiling above ice machine near three comp sink dripping dark residue and with dirt build up. Clean areas as often as needed to prevent and reduce build up.