CARRABBA'S ITALIAN GRILL

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind fan u it in walk in freezer Warning - From follow-up inspection 2026-02-18: Observed same Time Extended

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler under unit at 1:00pm raw chicken 53F ambient cooling for 1 hour to 53F at 1:30pm. At this rate proper cooling to 41F in four hours will not occur. Operator placed food in freezer to quick chill Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at Cookline contains deep cut marks

Basic - Equipment in poor repair. Gaskets at hot box torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline soiled with grease

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at cook line with no beard gaurd

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Slight ice build up at walk in refrigerator door

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cookline contains food debris. Operator began cleaning Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease

High Priority - Time/temperature control for safety food cold held at greater than 41 On cook line, wings (45F - Cold Holding) crushed tomatoes (45F - Cold Holding). Operator stated held in cooler less than two hours. Operator moved to cooler to quick chill Corrective Action Taken

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. Emailed to operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone stored on cook line. Operator removed cell phone Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen cold rail lobster cream (41-50F - Cold Holding). Observed container overfilled. Operator placed over filled item in walk in freezer to quick chill. Items not prepared or portioned today

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cut tomatoes and chicken base at Cookline not time marked. Per operator items at Cookline places less than four hours ago. Operator time marked Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 1:50pm cut tomatoes 53F ambient cooling for 10 minutes to 53F at 2:45pm. At this rate proper cooling to 41F in four hours will not occur. Observed items being cooled in warm ambient environment. Operator moved item to walk in freezer to quick chill Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop at Cookline four drawer cooler. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease

Basic - Open dumpster lid. Operator closed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. echo lab sink and surface (0ppm). Operator remade solution echo lab tested 700ppm Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of ice machine. Employee removed purse. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on walk-in cooler. Operator killed and sanitizer areas.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Observed no hot water at handwash sink in dishwashing area.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects on garbage container in dishwashing area.

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw chicken stored over unwashed green beans in walk-in freezer. Operator removed and stored properly. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed exposed insulation on walk-in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed black mold like substance buildup underneath dishwashing machine.

Basic - Working containers of food removed from original container not identified by common name. -Observed bread crumbs removed from the original container not identified by common name. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer at 3 compartment sink less than 150 ppm. Operator correct solution to 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed meat sauce cold held at 45 degrees Fahrenheit. Per operator, sauce were place in unit 30 minutes prior to the inspection. Operator transfer item to ice bath for quick chill. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed walk in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed mold like substance buildup on wall at prep sink.

Basic - Stored food not covered. -Observed container with bread stored in walk in cooler not covered Corrected On-Site