CARRABBA'S ITALIAN GRILL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lamb and salmon stored over cheese ravioli in walk in freezer. Employee moved salmon and lamb to bottom shelf. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In low drawers, on cook line , Cooked Mushrooms (46F - Heated Cooling) at 12:38 pm, since 11 am, to 48 F at 1:27 pm. At this rate, proper cooling will not occur. Advised chef to move mushrooms to walk in cooler to quick chill. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Disposable plates stored upright on rack in dry storage room. Manager inverted utensils. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Zicam medication stored over food items on prep table in kitchen. Manager removed medicine. Corrected On-Site

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. Employee picked up bread to slice with bare hands. Educated employee on wearing gloves with ready to eat food. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit at salad bar, cut lettuce (53F - Cold Holding), per operator, food not prepped or portioned today, food held in unit overnight. Manager discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit at salad bar, cut lettuce (53F - Cold Holding), per operator, food not prepped or portioned today, food held in unit overnight. Manager discarded. See Stop Sale.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door and shelves.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on cook line. Employee removed wiping cloth. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in low drawers cold unit on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line by desert station, cheesecake 50°F. Operator stated held less than 1 hour. Moved to different cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting boards soiled and deep cut marks.

Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with cutting board and knife. Operator removed items 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. Emailed to operator . Operator printed and posted Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above cook line soiled with dust

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Operator printed and posted Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls above cook station soiled with food debris

High Priority - Dented/rusted cans present. See stop sale. In dry storage, Dented can pumpkin purée.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator - employee washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dinning room bar area- observed one small flying insects at bar in dinning room area- landing on counter by fruit tray- operator killed, removed and. Sanitized area. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- pork chop 45-46F- cold holding- operator states food not prepared or portioned today- food out of r epratue for 1 hour- operator placed in reach in freezer to quick chill. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area by ice well- observed approximately 4 small flying insects - flies not landing on any surface or equipment at bar- operator cleaned and sanitized area- operator killed and removed 4 small flying insects from bar area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near hot box at cookline-Ricardo sauce 55F- cold holding, operator states food not prepared or portioned today- left out for 30 minutes- operator placed in reach in freezer- Ricardo sauce 43F. Corrected On-Site

Intermediate - No soap provided at handwash sink. At handwash station by brick oven- operator provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prep table- by back prep cookline- operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour at prep area - not labeled - operator labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line seafood cold holding drawer, raw chicken stored behind raw scallops. Operator moved chicken in front of scallops. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added no additional vacuum breaker. At prep area hand wash sink next to fire extinguisher, threaded faucet with hose attached no vacuum breaker.

High Priority - Raw animal food stored over or with washed produce. Cut and clean bag of potatoes in container with raw chicken. Moved to properly store. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris or mold-like substance. Cutting boards.

Basic - Floor area(s) covered with standing water. Standing water observed on floor in bar, dish area and kitchen.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At fryer prep station. Knife removed and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Clothes placed in sanitizer. Corrected On-Site