CARRABBA'S ITALIAN GRILL

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw chicken stored behind spinach balls. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Calamari 49f. Less than 4 hours, manager discarded. Corrective Action Taken Warning

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. See stop sale. -Butter at wait station. -Salad on cook line. Corrected On-Site Repeat Violation Warning

Basic - Ceiling tile missing. -Dish area. Warning

Basic - Equipment in poor repair. -Mixer head flaking paint off. Warning

Basic - Floor area(s) covered with standing water. -Cook line. Warning

Basic - Floor soiled/has accumulation of debris. -In kitchen. -Walk in freezer. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Top oven. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -Left hand sink on cook line. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under hand sink on cook line. -Under grill. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -2 bags Grill baste prepped 05/01, still in bag. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Under 6 burner. Warning - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer on line. Warning - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives and spatulas in 104f. Warning - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -Left side of cook line. Warning - From follow-up inspection 2025-11-17: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade. -White cutting board in rear prep.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on soda syrup box. Corrected On-Site

Basic - Floor area(s) covered with standing water. -Rear prep line.

Basic - Floor tiles missing and/or in disrepair. -On cookline.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Rear oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Some hoods.

Basic - Plumbing system in disrepair. -Cold water handle stripped on handsink in warewash.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Small reach in freezer on cookline.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 at front line. 1 in rear kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 47f, 53f. Less than 4 hours. Advised to rapid chill. Manager added ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. Manager discarded. Corrected On-Site

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

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

Basic - Food stored on floor. -Case of buns walk in freezer. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of breading container Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on top of dessert cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in rear prep.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In warewash. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Floor area(s) covered with standing water. In prep area.

Basic - Floor soiled/has accumulation of debris.

Basic - In-use ice scoop stored on soiled surface between uses. -Stored on ice machine.

Basic - Light shield damaged/in disrepair. -In warewash. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. -At wait station.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Corrected On-Site

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

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

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

Basic - Food stored on floor. -Cooking oil. Corrected On-Site

Basic - Light shield damaged/in disrepair. -In warewash.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on dessert cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over cooked mussels in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat sauce 49f, Less than 4 hours. Manager placed lid to rapid chill on freezer top. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 117f. Less than 2 hours. Advised to reheat.

High Priority - Toxic substance/chemical improperly stored. Spray paint by clean pans. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -At front hostess stand. Corrected On-Site

Basic - Dead roaches on premises. In oven.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on top of prep cooler.

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. Calamari. Manager determined correct time. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cookline.

Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in handsink on cookline.

Intermediate - Spray bottle containing toxic substance not labeled. -Windex. 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 jacket stored in plastic container. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. On shelf by ovens. Corrected On-Site

Basic - Stored food not covered. -Ice Cream in walk in freezer. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49f. Less than 4 hours. Manager added ice bag to product. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head in rear prep area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Whisk stored in wait station handsink.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn on cookline.

Basic - Floor tiles missing and/or in disrepair. On cookline.

Basic - Food stored on floor. Case of broccoli in walk in freezer. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven in rear prep area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on rear prep table.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cookline Manager talked to employee Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - plastic pan remained dirty after washing.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - Cookline cook touch food tickets no hand wash. Manager talked to employee Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomatoes sauce (48°F - Cold Holding); meat sauce (46°F - Cold Holding) operator Place sauces in cookline at 10:00am, asked operator to place ice under sauces. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun in bar - mixer head - white stained cutting boards in use Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled in front of warewashing area

Basic - Cutting board has cut marks and is no longer cleanable. - grooved cutting boards in use prep area Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. - dry storage room floor Corrected On-Site

Basic - Food stored on floor. - water softener salt Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - prep area oven

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - grout missing in cookline

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed stored above ready to eat vegetables Corrected On-Site