Olive Garden Italian Restaurant #1230, 7113 West Broad Street, Richmond, VA 23294 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Olive Garden Italian Restaurant #1230
Address: 7113 West Broad Street, Richmond, VA 23294
Type: Full Service Restaurant
Phone: 804 672-6220
Total inspections: 10
Last inspection: 03/02/2016

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Inspection findings

Inspection date

Type

Permit Issued. Data logger is reviewed every two weeks use the alarm feature so that you know from day to day if the temperature has risen to harmful levels.
  • Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
    Observation: Observed the final temperatures missing on cooling items that were not completed by the end of the first shift.
    Correction: Cooling logs must be complete. Manager will make sure the 2nd shift finishes the logs.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed food and grease on the computer stands on the cook line.
    Correction: Clean.
03/02/2016Routine
Note: Good glove changing observed by line and dishwasher staff. Handwashing observed by all staff. Good records kept of sauce/soup cooling logs. Data logger is downloaded every other week. Don't forget to mark discard time on tomato bruschetta at cook line. Salad prep unit is holding at elevated temperature (only TCS food stored - sliced tomatoes- are on time control).l
  • Critical: Cooling* (corrected on site)
    Observation: Observed a deep plastic container of seasoned tomatoes still at 49F in the produce walk in cooler.
    Correction: Watch cooling of TCS foods in deep containers - recommend using ice bath, pre-chilling ingredients before mixing or other means to rapidly cool food.
08/06/2015Risk Factor
Reviewed HACCP logs for cook-chill ROP procedures of soups/sauces. Good record keeping found. Data logger for walk in cooler is being run monthly - recommend running the logger at least every 2 weeks. Manager confirmed that a visual check of the temperature is made twice daily.
Facility is very well maintained and clean. Good glove use observed.
Ok for permit.

  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Observed tomato bruschetta at cook line for which time is used as a control without a time mark, product was at 48F.
    Correction: Discarded and replaced. Time marked. Ensure all items for which time is used as a control are marked with discard time.
  • Temperature Measuring Devices
    Observation: Thermometer in bar cooler is non-functioning.
    Correction: Replace thermometer. Place thermometers visible in all refrigerators.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Some speed rack rails in need of cleaning.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Toilet Room Receptacle Covered (repeated violation)
    Observation: No covered waste container in employee restroom.
    Correction: Provide a covered waste container.
  • Physical Facilities in Good Repair
    Observation: Observed in disrepair: hole in lower wall in chemical room.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/12/2015Routine
Good handwashing by wait staff. Cooling log checked today - ok. Good facility organization and sanitation.
No violation noted during this evaluation.
10/30/2014Risk Factor
HACCP cooling log was missing final cooling temperatures and times for several products. Management to review with staff the importance of follow through. Don't forget to surround container of herb butter with ice and not just on the bottom. Clean mildew from outside of ice machine.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed waitress place soiled dishes on dishtable and proceed to prepare bread basket for another guest without washing hands.
    Correction: PIC instructed worker to wash her hands which she then did.
  • Critical: Cooling* (corrected on site)
    Observation: Cheese stuffing found in a deep plastic bin at 51 F.
    Correction: PIC divided into two bags and placed into ice bath.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: Tomato slicer found soiled.
    Correction: Clean and sanitize this equipment.
06/25/2014Risk Factor
Observed good handwashing by waitstaff. Digital data log tag is in walk in. It is visually monitored twice daily and tracked on cooling log for the day. Two previous dates were checked and this had been done. Good procedures followed. Permit issued.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container in the employee restroom
    Correction: Install a covered refuse container.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor by CO2 tank and interior of keg cooler found dirty.
    Correction: Clean.
03/06/2014Routine
Standardization training inspection.
No violation noted during this evaluation.
11/21/2013Training
162 F wash/190 F rinse, 200 ppm Cl @ bar 3-c, 100 ppm wiping cloth Repair leak from hose in dish area. Rust on Walk in freezer floor. PIC knew symptoms associated with foodborne illness and the Big 5 enteric diseases. Good handwashing observed by staff. Good food temperatures. Good cooling practices..
No violation noted during this evaluation.
10/03/2013Risk Factor
Note: Meat sauce made today found at 42.3 degrees in walk-in. HACCP plan requires 38 degrees. Also store at 38 degrees. Manager to discuss with prep workers.100 ppm @ bar 3 compartment. 173 degrees wash/190 degrees rinse.
  • Critical: Cooling* (corrected on site)
    Observation: A deep container of toscana blend found at 55 degrees.
    Correction: PIC placed in bag/sealed/placed in ice bath chiller.
06/05/2013Risk Factor
Note: manager to find out whether open containers of ice cream bar mix and yogurt based bar mix need to be kept at 41 degrees or below. Until that time, keep refrigerated. Ok for permit. 167 degrees wash/190 degrees rinse.
  • Critical: Hands - When to Wash*
    Observation: Observed 2 workers after bussing tables/returning dirty dishes to dish area not wash hands prior to beginning another task.
    Correction: Management to continue to emphasize importance of this step.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled dry goods.
    Correction: Corrected.
  • Food - Washing Fruits and Vegetables
    Observation: Tomatoes were being cored prior to washing.
    Correction: Wash vegetables before compromising surface.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Half & Half in drink station reach-in at 47 degrees.
    Correction: Half & Half and butter were removed. Unit was turned to a colder setting.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Meat skewers found soiled. Knives in rack found soiled.
    Correction: Clean and sanitize.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Interior of keg cooler and dessert freezer found soiled.
    Correction: Clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in dairy walk-in (corner) has debris. Fan grill and ceiling and vent cover inside walk-in found dirty.
    Correction: Sweep. Clean.
02/21/2013Routine

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