CARRABBA'S ITALIAN GRILL

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. At walk in cooler, Cream sauce 49F Chicken meatballs 49F Alfredo sauce 47F Tomato sauce 46F Chicken soup 47F Sausage stuffed mushrooms 46F Lasagna 47F Cooked pasta 47F Roasted garlic 46F Raw Salmon 45F Raw shrimp 45F, not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line flip top cooler, cheesecake (54F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator moved items to reach in to quick chill. At walk in cooler, Cream sauce 49F Chicken meatballs 49F Alfredo sauce 47F Tomato sauce 46F Chicken soup 47F Sausage stuffed mushrooms 46F Lasagna 47F Cooked pasta 47F Roasted garlic 46F Raw Salmon 45F Raw shrimp 45F, not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam well, Marsala sauce (133F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto stove to reheat. Corrective Action Taken Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At designated hand sink at prep area, unable to dispense paper towels. Operator fixed. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Asked operator to provide continuous electronic monitoring system- operator could not provide. Warning - From follow-up inspection 2023-09-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Asked operator to provide a measuring device for dishmachine - operator could not provide. Warning - From follow-up inspection 2023-09-28: Time Extended

High Priority - Container of medicine improperly stored. At front counter cough medicine stored over straws- operator removed. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-minestrone soup bags 45-46F- ( cooling overnight) ,chicken soup bags 45-46F ( cooling overnight) marinara sauce bags 45-46F ( cooling overnight) - food over stacked- food did not reach 41F within 6 hours- see stop sale,. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area - employee touched soiled cloth then proceeded too handle clean plate- educated operator employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bread station- approximately 3 small flying insects landing on single serve boxes above cutting boards. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.At walk in cooler raw scallops stored over cooked mussels- operator moved mussels to top shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler-minestrone soup bags 45-46F- ( cooling overnight) ,chicken soup bags 45-46F ( cooling overnight) marinara sauce bags 45-46F ( cooling overnight) - food over stacked- food did not reach 41F within 6 hours- see stop sale,. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe marinara sauce 128F- hot holding inside hot box on cook line Per operator product stored for approximately 1 hour. Operator reheated to 197°F Corrected On-Site Warning

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Asked operator to provide continuous electronic monitoring system- operator could not provide. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Asked operator to provide a measuring device for dishmachine - operator could not provide. Warning

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. During time of inspection asked operator to provid cooling log for soups and sauce cooling in cook/chill bags- operator unable to provide for today. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed egg plant stored over cooked pasta and chopped lettuce- operator moved. Corrected On-Site Warning

High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. salmon (123F - Cooking); operator moved back to grill - at recheck salmon (163F - Cooking). Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flying insects - 2 in dry storage room and 1 on sneeze guard on hot line - operator removed and cleaned and sanitized areas. Operator contacted technician. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station - Alfredo 47-50F, Pesto Alfredo 47-50F (cold holding) not portioned or prepared today - operator states held under 4 hours in double pans - operator moved to walk in cooler. Fryer cooler fresh mozzarella (50F - Cold Holding) not portioned or prepared today operator states held under 4 hours - moved to walk in cooler. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. At wait station - operator provided. Corrected On-Site Warning

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Cambo lid with debris with clean lids - operator dirty to be cleaned. Corrective Action Taken Warning

Basic - Standing water in floor drain/floor drain draining very slowly. At hot line hand sink. Warning

Basic - Stored food not covered. Walk in cooler open butter block - operator covered. Corrected On-Site Warning