CARRABBA'S ITALIAN GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on cooks line cheese sticks (49F - Cold Holding); marinara (48F - Cold Holding).Person in charge stated that both products had been in the reach in cooler for approximately 1 hour.Person in charge placed ice bags on product. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed: Accumulation of lime scale on the inside.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed: Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area food containers wet nest on rack. Person in charge separated to air dry. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge separated. Corrective Action Taken

Basic - Floor area in walk-in cooler and in front of walk-in cooler door .covered with standing water.Person in charge mopped.

Basic - Garbage on the ground and/or pad around dumpster. Garbage on pad around dumpster on north end of building.Person in charge cleaned up pad.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.Person in charge cleaned area. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hoods soiled with grease.

Basic - Standing water in floor drain/floor drain draining very slowly. c 29-19-4 Observed: Standing water in floor drain/floor drain draining very slowly. Observed in front kitchen area under handwashing sink slow drain.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. cumulation of lime scale on the inside of the dishmachine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area food containers wet nest on rack. Person in charge separated to air dry. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. ter. Garbage on pad around dumpster on north end of building.Person in charge cleaned up pad.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.Person in charge cleaned area. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed in front kitchen area under handwashing sink slow drain.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in front kitchen area employee put on beard guard,put on clean gloves and failed to wash hands before putting on clean cloves. Employee started to portion cooked pasta. Person in charge stopped employee and had employee discard pasta,remove soiled gloves,wash hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in front kitchen area employee put on beard guard,put on clean gloves and failed to wash hands before putting on clean cloves. Employee started to portion cooked pasta. Person in charge stopped employee and had employee discard pasta,remove soiled gloves,wash hands and put on clean gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area food slicer soiled with dried food particles. Person in charge cleaned slicer. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Backflow device not located for convenient service or maintenance access on mop sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line employee engaging in food preparation with multiple non smooth rings.

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

Basic - Garbage on the ground and/or pad around dumpster. Garbage on pad around dumpster on north end of building.Person in charge cleaned up pad.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed: Standing water in floor drain/floor drain draining very slowly. Observed in front kitchen area under handwashing sink slow drain.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in front kitchen are employee cutting unwashed cherrie tomatoes. Person in charge had him discarded cut tomatoes and washed the uncut tomatoes.

Basic - Garbage on pad around dumpster on north end of building. Person in charge cleaned area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed in front kitchen are employee cutting unwashed cherrie tomatoes. Person in charge had him discarded cut tomatoes and washed the uncut tomatoes. Corrective Action Taken

Basic - Standing water in floor drain/floor drain draining very slowly. Observed in front kitchen area under handwashing sink slow drain.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Seafood over cooked Vegetables and cheese. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Seafood. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area in dishwasher area food containers wet nesting. Person in charge separated to air dry. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over grill hood filters soiled with grease.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered. Observed in waitstaff area cut limes not covered. Person in charge covered limes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line in front kitchen Ravioli Pasta (78F - Cold Holding). Person in charge stated it had been out for approximately 1 hour . Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Told Person in charge he had 3 hours to get past to 41°F. The Person in charge voluntarily discarded and stated it was a quality issue. Corrective Action Taken

Basic - Garbage on the pad around dumpster. Person in charge had employee clean around dumpster. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area over grill hood filters soiled with grease.

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in floor drain/floor drain draining very slowly under Handwashing sink in front kitchen area across from salad make station. Person in charge called for repair. Person in charge cleaned up water on floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Observed in dry storage area flour and ground Pepper not covered. Person in charge cover both items. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed in back kitchen area ,employee returned from restroom ,put on clean gloves, grabbed a clean plate touching food contact and failed to wash hands after returning from restroom . Educated Person in charge on Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee placed soiled plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves. Corrective Action Taken

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Cook-chill or sous vide reduced oxygen packaged food date marked with a 5 day shelf life. Person in charge stated the corporate plan is to cold hold in Reduced Oxygen Packages for 48 and if longer than 48 hours will remove from ROP. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cook-chill or sous vide reduced oxygen packaged food date marked with a 5 day shelf life. Person in charge stated the corporate plan is to cold hold in Reduced Oxygen Packages for 48 and if longer than 48 hours will remove from ROP. Observed in main kitchen area Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents in the main kitchen area with dust buildup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food on multiple employees engaged in food preparation in main kitchen area.

Basic - Standing water in floor drain/floor drain draining very slowly under Handwashing sink in front kitchen area across from salad make station. Person in charge called for repair. Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents in the kitchen with dust build up. Warning - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. Warning - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the front line kitchen hood filters. Warning - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black build up on the walls of the warewashing area. Warning - From follow-up inspection 2023-12-28: Time Extended

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed a copy to Person in charge.

Basic - Floor area(s) covered with standing water. Observed in main kitchen area and dish room area floor has standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in front kitchen area over fryers and grill soiled with grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef Steak (48F - Cold Holding); Cheese (52F - Cold Holding) Person in charge stated that the steak and cheese was put in cooler approximately 1 hour ago. Educated Person in charge the fill line in the food container. Person in charge removed the steak and cheese and placed in Walk in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle on cooks line no label. Person in charge labeled chemical bottle. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water in dishwasher area and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in main kitchen in food preparation area cut marks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water in dishwasher area and food preparation area by tilt skillet.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on sauté line change gloves and did not wash hands. Operator explained proper protocol for glove usage and Handwashing . Cook removed gloves,washed hands and put on clean gloves. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on main line. Manager discarded cutting board. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on multiple coolers on cooks line and Walk in cooler in main kitchen.