CARRABBA'S ITALIAN GRILL

Basic - Bowl or other container with no handle used to dispense food. Observed a cup without a handle used for scooping flour in dry storage. Operator removed cup. Corrected On-Site

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. Observed all bags of reduced oxygen packing cook and chill marinara sauce, soups in walk-in cooler with computer printed label cards that were illegible. Operator labeled and dated all. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whipped butter cups at wait station held at 67F. Observed fresh chopped garlic and basil in oil at cooks line held at 77F. Operator voluntarily disposed of all above items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter cups at wait station held at 67F. Observed fresh chopped garlic and basil in oil at cooks line held at 77F. Operator voluntarily disposed of all above items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed whipped butter 2 quarts of marinara sauce, at cold side cooks line temperature 108°. Operator stated establishment had a brief power flux approximately two hours before and the hot holding unit had turned off. Operator voluntarily disposed of all above items. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 16 portions of reduced oxygen packing fish fully thawed still in packing. Operator voluntarily disposed of all above items. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee tossing bin of pasta with oil by counter next to dishwasher area without hair restraints.

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. Observed 4 bags of reduced oxygen packing cook and chill marinara sauce in walk-in cooler with computer printed label cards that were illegible.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at rack at dishwasher area.

Basic - Floor area(s) covered with standing water throughout prep area and dishwasher area and wait staff area by kitchen entrance.

Basic - Floor soiled/has accumulation of debris under equipment in kitchen areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease and dirt on sides of equipment at cooks line and prep kitchen area.

Basic - Old labels stuck to food containers after cleaning at clean pan rack at dishwasher area.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 5-28-24

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen in disrepair.

Basic - Observed some ceiling tile missing in kitchen.

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. Observed pasta at soup station was not time marked correctly. Employee printed new time label. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open at prep table soiled. Operator removed and washed can opener. Corrected On-Site

Intermediate - Handwash sink at wait station by kitchen entrance not accessible for employee use at all times. Observed floor fan in front of hand wash sink. Op removed floor fan. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Operator printed copy of license Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar with mold-like substance.

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

Intermediate - No soap provided at handwash sink in mens room.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pasta a wait station is time marked but establishment does not have a complete written plan for Time as a Control sheet. Email operater Time as a Control sheet form HR5022-090 61C-4.101 FAC Repeat 9-18-23 Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and hood at cooks line with buildup of grease.

Basic - Floor area covered with standing water at cooks line by door to prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelfs and tray storage area at wait stations with build of food debris.

Basic - Opened employee beverage container in Walk-in cooler with food to be served to customers. Observed operator move beverage. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-11-21: Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pasta at wait staff side of cooks line that is time marked but operator could not provide Time as a Control sheet. Warning - From follow-up inspection 2023-11-21: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pasta at wait staff side of cooks line that is time marked but operator could not provide Time as a Control sheet. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Observed no records are being maintained for HACCP plan Warning - From follow-up inspection 2023-11-21: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Observed no records are being maintained for HACCP plan Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board through kitchen soiled.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash by dishwasher area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting boards throughout kitchen have cut marks and are no longer cleanable.

Basic - Open dumpster lid. Repeat 1-10-23 Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter next to food at cooks line.

Basic - Single-service articles improperly stored. Observed cases of single service items stored on floor in outside storage shed and on floor at wait staff front line. Repeat 1-10-23 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed package cups of cheese and herbs on shelf next to raw chicken and under raw beef. Observed operator move package cups away from raw food. Corrected On-Site

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. Observed no time mark on pasta held at wait staff side of cooks line. Operator stated pasta was put out 1 hour prior and then correctly time marked pasta. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles on shelf above open bottles alcohol at bar. Observed employee move chemical spray bottles to lower shelf. Repeat 8-17-22 and 4-22-22 Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area and bar area. Observed operator replace paper towels. Repeat 8-17-22 Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on fans in Walk-in cooler.Repeat 4-22-22 Repeat Violation

Basic - Open dumpster lid. Observed operator close lid. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service containers in outside storage area stored on floor.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle of at grill area.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter next to liquid bottles and paper containers. Observed operator remove chemical spray bottles. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at wait staff station block with tray and case of creamers. Observed operator remove items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at dishwasher area and cooks line. Observed employee replace towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle paper bowl as scoop in spice bin at dry storage area. Observed operator remove bowl. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at rack by dishwasher area. Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed water at dipper-well on cooks line was shut off. Observed employee turn water back on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster drain at bar area with mold-like substance.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on top of slide down for reach-in cooler beer cooler at bar. Observed employee remove bottle and place on bottle shelf next to sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance on and behind nozzles at soda machine at wait station next to kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fans in Walk-in cooler with heavy buildup of dust.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at back prep table worn and grooved.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at shelves by 3 compartment sink.

Basic - Old food stuck to clean pans on shelves at 3 compartment sin. Observed employee move pans to dishwasher to be cleaned. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on pans on shelves at 3 compartment sink. Observed employee remove labels and place in dishwasher to be cleaned. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed small forks on front wait staff line stored upright with the food-contact surface up. Observed employee wash hand and put on gloves and property store silver with handles facing up. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook grab lid that fell on the floor and place on line. Cook did not change gloves while handling soup. Operator had cook to stop work and wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 49°F(Cold Holding), cooked sausage 48°F(Cold Holding) at the reach in cooler. Operator placed on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance on the slicer at the bar. Operator removed the slicer. Corrected On-Site

Intermediate - No soap provided at handwash sink on make line near the salad station.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils across from the ice machine. Operator voluntarily discarded the employee drink. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up on shelf.