CARRABBA'S ITALIAN GRILL

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at the back kitchen prep line, discussed with manager the importance of smooth cleanable surfaces.

Basic - Food stored on floor. 1 case of apple juice stored on the floor in storage room close to dishwasher, manager had employee move the item to appropriate location. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of kidney beans. 1 dented can of artichoke quarters. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Cutting boards on front line cook soiled. Inside of soda gun nozzles soiled at bar area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Small sauce dish stored inside Employee handwash sink in dish room. Manager relocated dish during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle located at front line cook.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black-mold like substance on lid of ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple Cutting boards on front line cook with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on kitchen prep table adjacent to ovens. Manager relocated drink to an approved location during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf adjacent to table top mixer.

Basic - Food storage container/container lid cracked or broken. Lid for meatballs in Walk in cooler cracked. Repeat Violation

Basic - Food stored on floor. Box of fries and risotto on floor in Walk in freezer. Manager relocated all items to an approved location during time of inspection. Corrected On-Site

Basic - Interior of ice machine/bin with rust or calcium that has pitted the surface. Calcium built-up inside ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on bar area Reach in coolers soiled with dirt. Water and carbonated water dispenser soiled on soda fountain, adjacent to dish room.

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of artichokes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside ovens are soiled in back kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Container inside Employee handwash sink on front line. Spoons inside Employee handwash sink at dish pit. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Located at dry storage shelf next to kitchen prep sink. Operator began separating equipment to air dry during time of inspection. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Cracked lid located at bar area. Operator disposed of lid during time of inspection. Corrected On-Site Repeat Violation

High Priority - Roach excrement and/or droppings present. Located beneath front service line with aluminum trays.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. To-go salads on front service line at 73F. Operator moved to Reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink in dish pit. Employee removed metal rod, green scrub in sink. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach on floor beneath cook line grill. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front cook line. Bar area. Employee removed drinks during time of inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On front cook line between Reach in cooler Employee removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Located at bar area. Observed employee place in sanitizer bucket Corrected On-Site

Basic - Missing drain plug at dumpster. Missing in recycling dumpster

Basic - No Heimlich maneuver/choking sign posted. Educational packet with choking poster emailed to operator

Basic - No handwashing sign provided at a hand sink used by food employees. At front cook line.

Basic - Old labels stuck to food containers after cleaning. Old label on container in front Reach in cooler of front line cook area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Located at front cook line adjacent to former pizza oven.

Basic - Water draining onto floor surface. At Employee handwash sink on front service line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Oil spray bottle on front cook line by grill Employee labeled Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 by carbon dioxide tank 1 in dish area Warning - From follow-up inspection 2024-06-13: No flies at time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects or other pests. Spider in dry storage room Warning - From follow-up inspection 2024-06-13: Observed no spiders at time of inspection Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 on bar top 1 by soda gun in bar 1 in beer cooler in bar 8 along cords in bar 6 on wall behind prep sink 3 on wall behind prep table 4 in dry storage Warning - From follow-up inspection 2024-06-13: No live roaches at time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Wall in bar, on clean equipment shelving rack Warning - From follow-up inspection 2024-06-13: Observed long wall in bar area 6 egg casings under fryer on cookline Observed operator discard, clean, and sanitized area under fryer Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on cord in bar Warning - From follow-up inspection 2024-06-13: 1 dead roach along wall in bar area adjacent to hand sink 3 dead roaches under fryers on cookline 2 dead roaches on wall adjacent to dish machine 3 dead roaches on floor under storage shelf in back kitchen adjacent to door to front cookline 1 dead roach along floor next to fryer 1 dead roach on floor under server expo station Observed operator discard, clean, and sanitize all areas Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board with cut marks server station Warning - From follow-up inspection 2024-06-13: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dish area Warning - From follow-up inspection 2024-06-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In bar and under cook line equipment Warning - From follow-up inspection 2024-06-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cook line Warning - From follow-up inspection 2024-06-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving soiled - From follow-up inspection 2024-06-13: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink slow draining in dish area Warning - From follow-up inspection 2024-06-13: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Liquid dripping onto ground below reach in cooler on cook line cold side Warning - From follow-up inspection 2024-06-13: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler across from stove cooks line Cold holding: cook broccoli 52 f cook noodles 52 f raw shrimp 52 raw fish 54 f operator placed in freezer 2nd temp Reach in cooler across from fryer Cold holding: shrimp 45 f cream cheese sliders 46 f Corrected On-Site

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. Cut tomatoes not time marked employee determined time at 10 am Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. DDBSSA was too strong operator remade to 274 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand washing sink back by office operator restocked. Corrected On-Site

Basic - Floor area(s) covered with standing water. Cooks line. Repeat Violation

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. Cooked noodles not time marked operator placed time mark. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by tea machines.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Tested at 130 f discussed with operator to use three compartment sink to wash rinse and sanitize.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish metal pan on dry shelf Repeat Violation

Basic - Floor area(s) covered with standing water. On cooks line

Basic - Food stored on floor. Tomato sauces in boxes stored on floor. I'm back kitchen. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms not washed over ready to eat sauce and soup walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink built in prep table by hot warmer

Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line. Operator removed from floor. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 144 f tested 2 times discussed with operator to set up three compartment sink with sanitizer to final wash dishes.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink in bar area lattice acid 170. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Raw shrimp 47 f operator placed in reach in freezer 2nd temp could not find food item. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish shelf

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cooks line operator removed.

High Priority - Dented cans present. See stop sale. 1 can of kidney beans 1 can of white kidney beans 1 can of chick peas. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves moved to different task and did not wash hands. Observed employee wash hands and add gloves.

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. Observed employee go from clean to dirty no hand wash or change of gloves. Observed employee wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: mushrooms 47 °F, inspector advised operator to place in reach in freezer.2nd temp at . 1:55 pm at 39 °F, Observed cold holding butter 46 °F, 2nd temp at 39 °F, Observed cold holding: Romano cheeses at 47 °F, 2nd temp 43 °F. Corrected On-Site Repeat Violation

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. Observed employee mark butter on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: minestrone soup 102 °F, minestrone 105 °F, sausage lentils 120 °F 2nd temp Inspector advised operator to reheat to 165 °F. All soups temped at 165 °F during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at 90 °F, ran for over 2 mins. Observed at bar area at 90 °F, ran over 2 minutes.

Basic - Cutting board has cut marks and is no longer cleanable. Observed employee discard cutting boards and replaced with new ones. Corrected On-Site Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at 80 degrees observed employee remove during time of inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dish machine Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 272 ppm DDBSA. Observed at bar area 0 ppm DDBSA retested to 272 ppm DDBSA. Corrected On-Site Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed in dish area floor.

High Priority - Dented/rusted cans present. See stop sale. Santa Lucia chick peas 1 can.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: reach in cooler on cooks line close to bar area cut leafy lettuce 53 °F, see stop sale held over 24 hours in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler on cooks line close to bar area cut leafy lettuce 53 °F, see stop sale Cold holding garlic butter 48 °F crumble sausage 48°F, 1st temp at 12:22pm inspector advised employee to move all potentially hazardous foods to walk in freezer to rapid cool.2nd temp garlic butter at 39 °F, at 12:46 pm cooked sausage38 °F at 12:46pm. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mash potatoes at 76 °F, Inspector advised operator to place mash potatoes in oven to re heat to 165 °F. Observed cooked mash potatoes re heated to 175 °F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink by office room. Observed operator restock paper towels. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Santa Lucia chick peas 1 can.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink in reach in freezer on cooks line. Observed employee remove drink. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish dry storage shelf.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dish machines dump sink.

High Priority - Employee washed hands with cold water. Observed employee washed hand with cold water in handwash sink by the office. Discussed with operator about proper hand washing procedures, employee washed hands again with hot water. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies on clean dishes and 1 live fly on dish rack at dish washing area. Operator placed all the clean dishes at the dish washing in dish machine to cleaned and sanitized. Employee eliminated flies, cleaned and sanitized the contacted surfaces at the dish washing area. Next unannounced routine inspection per supervisor Jessica M. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored over soda box on the storage shelf by the big ice machine. Operator moved purse to bottom shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At the dish washing area and the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 92 °F at the cook line. Operator moved utensils to griddle top. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the cook line.