The Olive Garden Italian Restaurant No. 1674

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Chopped salad 46.7F stored in produce unit. Unit temperature 50F. Do not store cold TCS foods in unit unless at or below 41F. Stored one hour prior. Removed to chill to 41F.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Mechanical dishmachine -Final rinse registers 140F on the thermometer but 159F on the irreversible thermometer not 160F minimum. Manual sanitizing step- Staff observed putting equipment away without sanitizing at the 3 compartment sink.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
• ✓(A)-(P) Person-In-Charge-Duties (Pf)
  Inspector note: Person in charge must monitor employee practices for holding temperatures and sanitizing of equipment. In addition correct violations cited.
  code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
• ✓Good Repair and Proper Adjustment-Equipment (C)
  Inspector note: Produce refrigerator registers 50F. Cut lettuce tomatoes and other produce already cut / shredded must maintain in the unit at 41F or below. Produce was moved to 1st walkin. Repair unit.
  code 590.004/4-501.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 18, 2024: 11 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.