CARRABBA'S ITALIAN GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line, Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and a wrist watch. Operator had employee remove watch. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container lids cracked in ware washing areas. Operator disposed of lids Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds.

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. Employee went from bathroom to cook line without washing hands, was gloves before told by operator to wash hands.

High Priority - Stop Sale issued due to adulteration of food product. 2.5 lbs of moldy strawberries in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Butane store on top of ready to eat food in dry storage. Operator moved chemical to proper location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cook line.

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

Basic - Damaged/spoiled/recalled food not properly segregated. 2lbs of soiled strawberries stored with unspoiled product in walk in cooler. See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored in dry storage room. Operator moved employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from items to be served to the public. Employee food stored above to go boxes and cups in dry storage. Operator moved employee food. 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 AirPods stored in box containing cans. Operator removed AirPods.

Basic - Food stored on floor. Boxes of soda stored on floor. Operator moved soda boxes to proper location. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs store on handle of stove. Operator moved tongs to proper area. Corrected On-Site

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

Basic - Single-service articles improperly stored. Single service items in dry storage stored on floor. Operator moved to proper area.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of soybean oil unlabeled on cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mezze Tubetti held on time as a public health control exceeded then hour time mark. Operator discarded.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Mezzi Tubetti time stamped for discard at 2:50pm. Operator discarded.

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

Basic - Cutting board has cut marks and is no longer cleanable. Operator replaced grooved cutting boards during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching calamari.Operator moved handle. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 157F cook temp and held in pan on cook line until it is reheated to a minimum of 165F for service. Will provide forms for non continuous cooking form HR 5022-101 and

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Butter sauce was thawing in sink until it reached a temperature between 69F to 71F. Operator placed chicken in ice bin for quick chill. I was unable to obtain a second temperature.

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided handout pertaining to vomit and diarrheal Warning - From follow-up inspection 2023-03-31: Time Extended

Intermediate - - From initial inspection : 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. Discussed and provided employee agreement Warning - From follow-up inspection 2023-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-03-31: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Prep area Warning - From follow-up inspection 2023-03-31: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Behind the bar the drain line for ice drains onto the floor toward a drain. Warning - From follow-up inspection 2023-03-31: Time Extended

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

Basic - Floor area(s) covered with standing water. Back prep area, bar area, front line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go cups at front line not inverted Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh mozzarella (45 corrected to 42F- Cold Holding); dressing (45F corrected to 40F- Cold Holding); pasta (145-corrected to 175F - Cold Holding) Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored clean not protected. Food debris observed

Basic - Cutting board has cut marks and is no longer cleanable. Operator disposed of cutting boards Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt hanging next to bread on front line, Jacket next to onions. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 46° in cold holding drawers at front line - ice bags added and placed in walk in freezer for quick chill down recheck 41° Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Strainer stored inside hand wash sink , wiping bucket stored in front of hand wash sink at cook line- items relocated by manager- discussed accessibility at Al, times with manager Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back kitchen area

Basic - In-use tongs stored on equipment door handle between uses at cook line - manager properly relocated tongs Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at beverage on station - manager placed sign at hand wash sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. sides of fryers has grease build up

Basic - Stored food ( container of French fries ) not covered in walk in freezer - manager covered fries Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables ( eggplant) stored with ready-to-eat food.( sautéed mushroom ) - manager properly rearranged foods Corrected On-Site