Carrabba's Italian Grill #6026

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken at grill station at 161F, person in charge added back to grill and retemped at 168F. **Corrected On-Site**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on salad line touch hat with gloved hands, then handle salad items with gloved hands without hand wash. Person in charge spoke to employee. **Corrective Action Taken**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle ready to eat bread loaves with bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in bar reach in cooler at 46F. Ambient temperature of unit at 46F during inspection. Person in charge unsure how long unit has been out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line across from far cookline tomatoes, lasagna, cheese at 47-61F. Person in charge moved to reach in freezer, retemped at 35-41F. At bar cooler milk at 46F. Person in charge discarded. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on far cookline blocked by cart. Person in charge moved. **Corrected On-Site** **Repeat Violation**

Intermediate - Manager or person in charge lacking proof of food manager certification. One manger on duty working approximately just under 1 year with no proof of CFM.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items on line held on time not indicated on time paperwork.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is operating on withdrawn Carrabbas HACCP plan. Cook-chilling multiple soups, sauces and holding longer than 48 hours. No cooling logs or continuous monitoring system on site during inspection. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on far protein cookline with debris buildup. Far cookline with debris buildup under grill. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several pans in clean dish area wet nesting. **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in bar area. Operator killed and discarded. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaning area with gloves on, touched trash can to move it out of way, then continued to touch clean pan without washing hands and changing gloves. Discussed with operator. Operator discussed with employee. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at prep table soiled. Portable Cutting boards on cook line and in prep area soiled/ stained. Also, underside of mixer across from walk-in-cooler soiled. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end of kitchen next to kitchen entry door blocked with cart and misc pans. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. **Repeat Violation**

Basic - Ceiling tile missing. Ceiling tile in warewashing area missing.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged reduced oxygen fish with a label stating to remove before thawing still in sealed packaging. Discussed with operator.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed dirty plates and glasses from table and placed in warewashing area and then grabbed a clean towel and rolled silverware without washing hands. Discussed with operator. Operator discussed hand washing with server. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding) in bar area. Employee recently used milk and put in different cooler. Operator removed milk and placed in nearby cooler to chill. Also, cooked meatballs (45F - Cold Holding); Alfredo sauce 45F - Cold Holding); in walk-in-cooler. Door of walk-in-cooler was not fully closed. Operator stated he is having someone Re-service gasket since it was recently installed. Retemped at end of inspection and TCS foods in walk-in-cooler are below 43F. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. house made marinara (125F-126F - Hot Holding) in food warmer across from salad making station. Operator had,employee reheat marinara to more than 165F and place back in food warmer **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable Cutting boards on cook line and in prep area soiled/ stained. Also, ice chute in large ice machine near triple sink soiled **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end of cook line near stove blocked by large stainless covers and cart. Operator removed items to clear path to hand wash sink. Also, rolling cart blocking sink in warewashing area. Operator removed rolling cart to clear path to hand wash sink **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in bar area.operator labeled spray bottle of window cleaner **Corrected On-Site** **Repeat Violation**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature of walk-in-cooler 46-47F. Observed that walk-in-cooler door not fully closed. Operator opened inner freezer door in walk-in to chill cooler. Retemped at end of inspection and cooler at 39F **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under prep sink on cooks line. Operator stated the plumber has been called to service the leak **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler on cook line soiled/stained. Also, portable cutting board at salad making station soiled/ stained. **Repeat Violation**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink next to triple sink. Operator checked water heater, knobs and ran water for awhile and got hot water. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at front host stand. Operator labeled sanitizer. Also, unlabeled spray bottle with toxic substance on shelf across from walk-in-cooler. Operator labeled degreaser **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belonging stored at silverware rolling counter. Operator removed employees backpack **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled. Also, microwave across from salad making station soiled.

Basic - Single-service articles improperly stored. Box with wrapped single use plasticware stored on floor at counter below food pick up window. Operator removed both boxes to properly store. **Corrected On-Site**