The Olive Garden #1051, 12870 Cleveland Ave, Fort Myers, FL - Restaurant inspection findings and violations



Business Info

Name: THE OLIVE GARDEN #1051
Type: Permanent Food Service
Address: 12870 Cleveland Ave, Fort Myers, FL 33907
License #: 4602825
Total inspections: 16
Last inspection: 09/25/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Ceiling tile missing above ice machine near office.
  • Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
  • Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
09/25/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
6/5/2014Routine - FoodInspection Completed - No Further Action
  • Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee moving trash container with gloves and then work with food and not change gloves.
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar.
  • Intermediate - No soap provided at handwash sink. Handwash sink at bar.
2/10/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature gauge is not stating the proper temperature.
  • Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
8/8/2013Complaint FullInspection Completed - No Further Action
  • No Violations Were Observed
1/31/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0 ppm chlorine concentration and dishmachine does not reach 160 degrees F.
9/17/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Oserved metal scoop with handle in flour container, handle in contact with flour. Corrected On Site.
  • Observed utensils stored in crevices between equipment. Corrected On Site. Observed spatula stored between cutting board and prep table at cookline; observed knife stored between prep table and wall back food prep area.
5/7/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - coke can on prep. table, should be dispensed on cup with lid and straw to prevent cross contamination. Corrected On Site.
  • Critical - Observed food with mold-like growth - lime in lime box in walk-in cooler.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw poultry, raw beef, raw seafood, pre-cooked pasta, escargot, calamari found all found at around 51 F. Corrected On Site. Employee disgarded all food - reach-in cooler vent blocked by pasta bags, ambient temp checked at 39 F, before leaving establishment.
  • Observed reach-in cooler gasket torn/in disrepair on left hand side door next to filter not shutting all the way.
10/3/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed build up of mold like substance in ice machine.
  • Critical - Observed day dot in chilli (meat sauce) in cookline -COS.
  • Critical - Observed employee handling raw seafood to put on grill then go on to touch ready-to-eat and clean equipment -COS.
  • Observed employee not changing single service item (gloves) after contaminating it with raw seafood as necessary - COS.
  • Observed missing filters, goes on cookline R.
  • Critical - Observed no "employees must wash hands" sign in employee restroom.
  • Critical - Observed no chemical test kit provided for sanitizing buckets on cookline.
  • Critical - Observed raw poultry stored above cheese and lemons in walk in cooler - COS.
  • Observed restroom vent in disrepair in employee restroom.
  • Onserved wet wipe cloth stored on cookline counter.
7/1/2011Routine - FoodInspection Completed - No Further Action
  • Exhaust fan inoperable in bathroom - employee.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only - cookline.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee with cloth glove under glove changing gloves without washing hands. Corrected On Site.
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - dishwasher must wash hands after handling dirty equipment and before touching clean establishment. Corrected On Site.
  • Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
  • Critical - Observed employees using same utensil (tong) to handle raw poultry and raw beef on grill.
  • Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food - raw muscles syored over mozzarella sticks in reach-in cooler.
  • Observed soda gun holster with accumulated slime/debris - bar.
  • Critical - Observed toxic item stored by single svs. items.
3/16/2011Complaint FullInspection Completed - No Further Action
  • Critical. Observed food stored on floor - vegetable box in walk-in cooler floor. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed server bring dirty dishes back to dishmachine area then wipe hands with two 'Instant Hand Sanitizing Wipes' in place of properly handwashing. Corrected On Site. Repeat Violation.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only - on cookline above stove tops.
  • Wet wiping cloth not stored in sanitizing solution between uses - on cookline. Repeat Violation.
  • Critical. No handwashing sign provided at a handsink used by food employees unisex restrooin back kitchen. Repeat Violation.
8/9/2010Routine - FoodInspection Completed - No Further Action
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container - spatula in lasagna on cookline. Corrected On Site.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee handled soiled utensils then handle a clean glass to pur beer. Corrected On Site. Repeat Violation.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - 50-100ppm. sanitizing bucket on cookline found at 0ppm. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses - on counter on cookline. Corrected On Site.
  • Critical. Covered waste receptacle not provided in women's bathroom - unisex employee restroom.
  • Critical. No handwashing sign provided at a handsink used by food employees - front men and women restroom are available to employees according to management. Corrected On Site.
4/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - Marinated tomatoes [Oil, basil]made from day before found at 50 F in produce walk-in cooler. Corrected On Site.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - Marinated tomatoes made from day before not cooled to 41 F within 6 hours. Corrected On Site. Product was discarded.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - bar tenders must wash hands after handling dirty dishes and moving to preping customer drink, handle clean cups and single service items at bar.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - must wash hands before putting on gloves, specially after cleaning floors. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - cookline employee switching gloves multiple times without washing han first.
  • Critical. Handwash sink not accessible for employee use at all times - at bar. Corrected On Site.
  • Critical. Covered waste receptacle not provided in women's bathroom - employee restroom.
  • Critical. No handwashing sign provided at a handsink used by food employees - at Bar
1/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. OBSERVED ICE CREAM UNCOVERED WAIT STATION FREEZER
  • Critical. OBSERVED GROUND SIRLOIN STORED OVER SOUPS UPRIGHT FREEZER PREP AREA
  • Critical. OBSERVED LINE COOKS TAKE OFF GLOVES HAD CLOTH CLOVES UNDER DID NOT TAKE OFF TO WASH HANDS TO PUT NEW PAIR ON
  • OBSERVED EXHAUST FILTERS MISSING ON COOKS LINE
  • OBSERVED WET NESTING STACKING INSERTS BEFORE AIR DRIED
  • Critical. OBSERVED SANITIZER READING ABOVE 100 PPM SANITIZER BUCKET WAIT STATION
8/25/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/10/2008Routine - FoodInspection Completed - No Further Action

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