Carrabba's Italian Grill

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, mushroom sauces (107, 109F - Hot Holding); Marsala sauce without mushrooms (120F - Hot Holding). Employee stated items in steam table 1 hour, added water. At prep area hot holding unit, lasagna (130F - Hot Holding). Operator stated item in unit 1 hour, placed in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station, in left side flip top reach-in cooler, cooked chicken (46F - Cold Holding); shrimp (46F - Cold Holding); cut tomato (51F - Cold Holding); raw chicken (56F - Cold Holding). Operator stated all items in temp this morning, lid open during lunch, unit under conveyor oven. In walk-in cooler, lobster cream sauce (47F - Cold Holding); campagnolo sauce (46F - Cold Holding) Operator stated hot soup placed in front of sauces could have caused temperature to rise. Operator placed sauces on ice to rapidly cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 156f), ran multiple times with heat strip and thermometer. Operator has triple sink set up to sanitize until machine is serviced.**Warning** **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink across from grill blocked by bags of pasta. Employee moved pasta. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. At grill, tongs hanging on front of grill. Employee moved tongs. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dessert station on cook line, edge of reach-in freezer has build up. **Repeat Violation**

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, soups in sealed bags do not have date and time bags were sealed. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. At prep area storage shelves, bulk flour/sugar/panko containers not labeled. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. At prep area, employee eating chicken wing in prep area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line at fry station missing beard guard.

Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fry station has grease build up. In prep area, wall behind utensil rack has build up. Exterior of walk-in cooler door soiled. **Repeat Violation**

Basic - Food stored on floor. At prep area, open container of oil stored on floor. Operator moved to shelf. **Corrected On-Site**

Employee Health Policies Present

Certified Food Manager Identification

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Certified Food Manager Identification

Food Received at Proper Temperature

Employee Health Policies Present

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

Toilet Rooms Maintained

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee eating in a food preparation or other restricted area. Observed cook on cook line eating soup. Discussed with employee and they removed food off cook line. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef steak stored over ready to eat container of cheese and prosciutto. Items moved and stored correctly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked canned mushrooms with garlic 47F. Employee states product was out on cook line for a short time. Mushrooms now cooling in walk in cooler. In reach in cooler in appetizer area of cook line, stuffed mushrooms 51F. Employee states mushrooms were pulled out of cooler for about 15 minutes. Mushrooms now cooling in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing pink chemical cleaner stored next to clean pots in triple sink area. Bottle moved and stored correctly. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No plan available. Inspector emailed plan. **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at end of cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored in unisex employee restroom. Spray bottle containing pink chemical cleaner stored by clean pans in triple sink area. **Repeat Violation**

Basic - Open dumpster lid. Dumpster outside of establishment. Employee closed lid. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beige utility carts in prep area. Tray holding area under pass through window. Blue floor fan by bar area. Shelves below grills in kitchen. Exterior of wood oven on cook line. **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of walk in cooler is rusted.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in container of water on grill 122F. Container moved to higher heat. **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Pans removed to washed again. **Corrected On-Site**

Basic - Food stored on floor. In walk in freezer, case of calamari on floor. In bar area, case of juice on floor.

Basic - Covered waste receptacle not provided in women's bathroom. In middle stall in women's restroom, lid missing for small waste container.

Basic - Ceiling tile missing. By ice machine near office.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under ice machine in kitchen. Floor under equipment in server area. Floor under bar equipment in bar area. Walls behind equipment in server area. **Repeat Violation**

Basic - Single-service articles improperly stored. Cases of to go items on floor near pass through window.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Red sanitizer bucket on shelf in dry storage with food. Bucket moved. Red sanitizer bucket on floor on cook line. **Corrective Action Taken**

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting romaine lettuce in prep area before rinsing. Manager coached employee on proper procedures. **Corrective Action Taken** **Repeat Violation**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bar area, fresh cream stored overnight 47F. Cream discarded. - From follow-up inspection 2022-08-17: On main cook line, five pans of pasta 53F, blanched broccoli 51F, branched asparagus 50F, cooked mushrooms 50F, and goat cheese 50F stored overnight. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On main cook line, marinara sauce 47F, meatballs 51F. Items placed into service from walk in cooler approximately 1.5 hours prior. Items moved back into cooler to cool. In bar area, fresh cream stored overnight 47F. Cream discarded. See stop sale. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2022-08-17: On main cook line, five pans of pasta 53F, blanched broccoli 51F, branched asparagus 50F, cooked mushrooms 50F, and goat cheese 50F stored overnight. See stop sale. **Admin Complaint**