CARRABBA'S ITALIAN GRILL

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. Missing time stamp for grill base (butter blend) and cooked ginger honey glaze. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at dish rack.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Pan lids stored on wall that has food splatter in back prep area.

Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificates do not include date of birth.

Basic - Bowl with no handle used to dispense ketchup on cook line. Cook removed. Corrected On-Site

Basic - Employee eating in a food preparation area next to ice machine. Employee stopped eating. 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 packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 9 bags of lentil soup, 2 bags of marinara sauce, bagged 3 days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta 49F-50F, chicken 50F, in left cold holding unit at cook line over night, not prepped or cooked today. Unit was unplugged for unknown amount time. See stop sale

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area and on cook line. Repeat Violation Admin Complaint

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. 9 bags of lentil soup, 2 bags of marinara sauce, bagged 3 days ago. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Meat sauce packaged 3 days ago . Label reads Friday 9.13.24 12:00pm . Not removed from package within 48 hours.

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance in dish area .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 104F on cook line. Cook turned heat up. Corrective Action Taken

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Label on reduced oxygen packaged soups and sauces states production time and date, but also states a use by date, that exceeds the 48 hour time limit in which the food has to be removed from the packaging. Operator replaced "use by date" with the date and time foods have to be removed from packaging, 48hours. Corrected On-Site

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. Meat sauce packaged 3 days ago . Label reads Friday 9.13.24 12:pm . Not removed from package within 48 hours. See stop sale.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe open bottle of water in freezer. Operator discarded. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observe no light in walk-in refrigerator

Intermediate - Handwash sink not accessible for employee use at all times. Observed blender top in hand washing sink at the bar. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour located in storage area. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed Spray bottle containing oil on cook line. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed mushrooms 48°F, for less than one hour, next to hot pasta cooling. Operator brought pasta into walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat balls (68°F - Reheating) since one hour in steam table at cook line. Water in steam table 154°F. At this pace and at this water temperature meat balls will not reach 165°F within 2 hours. Cook placed meat balls on stave and reheated to 174°F, for hot holding. Corrected On-Site

Basic - Employee beverage container on a food preparation table. Employee removed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the end of cook line. Operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marsala (52°F - Cold Holding); marianara (54°F - Cold Holding); Alfredo (46°F) cook stated for less than two hours across the grill. Unit was frozen up. Operator removed and placed foods in the in the freezer to rapidly chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times at cook-line. Operator removed spices containers blocking the sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or disrepair at triple sink area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, at reach in refrigerator at cook line. Operator removed Corrected On-Site