GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE OLIVE GARDEN ITALIAN RESTAURANT #1594
Address:   3011 TURNER HILL ROAD
City:  LITHONIA Time In:  12 :  10 PM Time Out:  03 :  30 PM
Inspection Date:    03/14/2018   CFSM:  Bobby Miller
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  449369
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

97
Grade

A
Date

08/22/17
Prior Score

72
Grade

C
Date

07/25/17
CURRENT SCORE CURRENT GRADE
 
66
 
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Anna Badji Date:   03/14/2018
Inspector (Signature)   Kortnee Griffin
Follow-up: YES circle   NO circle
Follow-up Date: 03/28/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
THE OLIVE GARDEN ITALIAN RESTAURANT #1594
Permit #
449369
Date
03/14/2018
Address
3011 TURNER HILL ROAD
City/State
LITHONIA GA
Zipcode
30038
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
cut leafy greens cut leafy greens / Main Kitchen, spinach 40.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, raw shrimp 37.0 ° F Chicken Chicken / Main Kitchen, raw chicken 33.0 ° F
Beef Beef / Main Kitchen, braised beef 40.0 ° F Tomatoes Tomatoes / Main Kitchen, sauce 41.0 ° F Chicken Chicken / Main Kitchen, grilled chicken j/cooked 170.0 ° F
sausage sausage / Main Kitchen, italian sausage 201.0 ° F Beef Beef / Main Kitchen, meatballs 174.0 ° F Tomatoes Tomatoes / Main Kitchen, sundried tomatoes 40.0 ° F
Dairy Dairy / Main Kitchen, scampi sauce 40.0 ° F Tomatoes Tomatoes / Main Kitchen, *seasoned cut tomatoes 48.0 ° F Beef Beef / Main Kitchen, *beef, tomatoes, pork 44-52 52.0 ° F
Pasta Pasta / Main Kitchen, 39.0 ° F Pasta Pasta / Main Kitchen, 39.0 ° F Pasta Pasta / Main Kitchen, pasta 37-43 43.0 ° F
Cheese Cheese / Main Kitchen, *cheese blend 49.0 ° F Vegetables Vegetables / Main Kitchen, roasted garlic 38.0 ° F Cheese Cheese / Main Kitchen, cheese blend 40.0 ° F
Pasta Pasta / Main Kitchen, steak alfredo 138.0 ° F Pasta Pasta / Main Kitchen, beef and pork lasagna 177.0 ° F Cheese Cheese / Main Kitchen, alfredo cheese 177.0 ° F
Cheese Cheese / Main Kitchen, five cheese marinara sauce 171.0 ° F Dairy Dairy / Main Kitchen, creamy marsala 157.0 ° F Vegetables Vegetables / Main Kitchen, mashed potatoes 145.0 ° F
Pasta Pasta / Main Kitchen, 39.0 ° F Pasta Pasta / Main Kitchen, cheese ravioli 41.0 ° F Pasta Pasta / Main Kitchen, 41.0 ° F
Cheese Cheese / Main Kitchen, cheese stuffing 38.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, raw salmon 41.0 ° F Beef Beef / Main Kitchen, raw beef 39.0 ° F
Chicken Chicken / Main Kitchen, raw chicken 35.0 ° F Tomatoes Tomatoes / Main Kitchen, tomato sauce 145.0 ° F Beef Beef / Main Kitchen, beef and pork marinara sauce 190.0 ° F
Chicken Chicken / Main Kitchen, grilled chicken 154.0 ° F Pasta Pasta / Main Kitchen, lasagna 150.0 ° F Dairy Dairy / Main Kitchen, *garlic butter mix 90.0 ° F
Ambient Ambient / Main Kitchen, 36.0 ° F Cheese Cheese / Main Kitchen, ricotta 32.0 ° F Pasta Pasta / Main Kitchen, lasagna fritters 34.0 ° F
Chicken Chicken / Main Kitchen, raw chicken 38.0 ° F Cheese Cheese / Main Kitchen, stuffed mushrooms w/ cheese 34.0 ° F Ambient Ambient / Main Kitchen, 16.0 ° F
Ambient Ambient / Main Kitchen, 38.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, raw calamari 36.0 ° F Pasta Pasta / Main Kitchen, mac n cheese 36.0 ° F
Cheese Cheese / Main Kitchen, *cheddar cheese 55.0 ° F toppings toppings / Main Kitchen, *pepperoni 44.0 ° F Vegetables Vegetables / Main Kitchen, spinach dip 43.0 ° F
Chicken Chicken / Main Kitchen, *chicken 49.0 ° F Vegetables Vegetables / Main Kitchen, steamed broccoli 164.0 ° F Ambient Ambient / Main Kitchen, 38.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Tilapia 29.0 ° F Beef Beef / Main Kitchen, Burger 39.0 ° F Sausage Sausage / Main Kitchen, 40.0 ° F
Chicken Chicken / Main Kitchen, Chicken (raw) 39.0 ° F Ambient Ambient / Main Kitchen, 15.3 ° F Tomatoes Tomatoes / Salad Prep, 39.0 ° F
Ambient Ambient / Wait Station, 37.9 ° F Dairy Dairy / Wait Station, Milke 43.0 ° F    
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Upon arrival, observed employee place food item in mouth and begin chewing in food prep area. COS-employee discarded food item.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Upon arrival, observed stack of containers used to store silverware blocking the hand sink. COS-stack of containers was removed.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed food employee clean dish at hand sink after noticing it was dirty. Advised PIC to remind employees that the handsink shall only be used for the washing of hands.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Observed in freezer open pan of uncooked chicken stored on shelf above open pan of fries and open pan of uncooked chicken stored on the shelf next to open pan of ravioli. COS-uncooked chicken was relocated to bottom shelf.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed interior of ice bin with pink and black substance and container used to store ice scoop with debris. Advised to clean  Repeat Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed 6 equipment (2 plastic containers, 4 small metal containers) stored as "clean" but still dirty. COS: PIC placed items by dish machine to be rewashed.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 03/14/2018
Inspector (Signature) Kortnee Griffin Date: 03/14/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
THE OLIVE GARDEN ITALIAN RESTAURANT #1594
Permit #
449369
Date
03/14/2018
Address
3011 TURNER HILL ROAD
City/State
LITHONIA GA
Zipcode
30038
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(8)(a)] Observed food employee temp food with thermometer without properly sanitizing before or after. Advised food employee to make sure to sanitize thermometer before and after use.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several Time/Temperature Control for Safety Foods on the cook line held at greater than 41 degrees Fahrenheit. COS-employee added ice to some items and discarded other items.  Corrected On-Site.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed Time/Temperature Control for Safety Food (garlic butter at 89F-90F) not held at 135 degrees Fahrenheit or above. Observed butter packaging that states contains milk. COS-garlic butter was discarded.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Observed half filled water bottle with top stored in the walk in cooler on top of strawberry containers. Advised PIC to remind employees to store personal items in the designated area. COS: PIC voluntarily discarded bottle.  New Violation.
14B Violation of Code: [511-6-1.05(10)(a)] Observed several dishes stacked wet. Advised to air dry before stacking.  New Violation.
Remarks Accompanied by Peter Mgbemena
Employee health policy was observed
GT: APEX 1/25/18 1500 gallons x3
Sanitizer bucket for wiping cloths 200ppm/200ppm/200ppm/200ppm of Quat
Dish machine max temp. 175
Advised to increase cleaning frequency for dish machine.
Follow up inspection by March 28, 2018
511-6-1-.10 Compliance Procedures: (p) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (p) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Person in Charge (Signature)    Date: 03/14/2018
Inspector (Signature) Kortnee Griffin Date: 03/14/2018

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