THE OLIVE GARDEN ITALIAN RESTAURANT #1526

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Garbage overflowing or uncovered, or the premises not maintained.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Water not safe, or hot (100°F) and cold water not available under pressure.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

The establishment's license expired, not obtained, or not properly displayed.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Clean equipment and utensils stored improperly or not air-dried.

Restrooms not clean, stocked, or maintained as required.

Garbage overflowing or uncovered, or the premises not maintained.

Emergency exits blocked or locked during operation (referred to the fire authority).

Other conditions related to sanitary and safe operation.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Clean equipment and utensils stored improperly or not air-dried.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Other conditions related to sanitary and safe operation.