CARRABBA'S ITALIAN GRILL

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -strip not turning black, digital display states final rinse 87°. Operator reset booster. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles, grid, vent above sauté end of cook line.

Basic - Equipment in poor repair. -countertop Hobart mixer rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove has build up of food debris. -grease, food debris on sides of cooking equipment, under equipment.

Basic - Wall, floor soiled with accumulated grease, food debris, and/or dust. -wall soiled at drop off end of dish machine. -floor under hand wash sink at hot side.

Basic - Water leaking from pipe and/or faucet/handle. -faucet at 3 compartment sink. -faucet at hand wash sink at bar end of cooking line.

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. -facility conducting cook-chill for Alfredo sauce base with no approved HACCP plan. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom. Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles missing grid broken, tiles and wall dirty at left end of cook line. Warning

Basic - Drain cover(s) missing. -prep room, behind bar. Warning

Basic - Floor soiled/has accumulation of debris. -under cook line equipment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink at left end of cook line soiled. -mold-like build up on soda gun system behind bar. Soda gun drain hose clogged. -some hood filters have grease build up. Warning

Basic - Plumbing system in disrepair. -cold water faucet not working at hand wash sink by dish room. Warning

Basic - Wall, floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -tile missing from wall at left end of cook line. -floor tiles missing in dish room causing standing water. Warning

Basic - Water leaking from pipe and/or faucet/handle. -pipe under hand wash sink by dish room dripping. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lentil soup 44, meat sauce 44-45 in walk in cooler. Operator placed product in ice bath for temperature recovery. Recheck 41°. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing between red hose and splitter at mop sink. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in bar reach in cooler. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -cleaning brush in bar hand wash sink. Corrected On-Site Warning

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. -missing for new host and busser. Corrected On-Site Warning

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. -per HACCP Plan and Process Waivers Report, Carrabbas has withdrawn their application for conducting cook-chill. Facility conducting cook chill process for soups, sauces. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom closer broken, door does not close. Warning

Basic - Floors not maintained smooth and durable. -broken or missing tiles in cook line. Floor soiled/has accumulation of debris. -under cook line equipment. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in small black refrigerator in bread area. Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee placed raw beef on grill, removed gloves, touched face and started to put on new gloves without washing hands. Advised. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches on wall at back of booths between dining room and expo line. Manager removed. -1 live roach between wall and trim at end of front line nearest bar. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato (47F - Cold Holding); stuffed mushrooms (46F - Cold Holding); wings (46F - Cold Holding) in pizza cooler less than 4 hours. meatballs (60F - Cold Holding) less than 4 hours. Product stacked above load line. Operator removed some product. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -both hand wash sinks at cookline filled with utensils or covered with equipment. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. -extreme build up of debris inside dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board across from charbroiler.

Basic - Dead roaches on premises. -2 dead on floor by expo shelves. -1 dead on cove molding outside electrical room door. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt and bag hanging on shelf with single service items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floors soiled under majority of equipment on cook line, dish machine, wait station. Repeat Violation

Basic - Floors not maintained smooth and durable. -missing grout causing standing water and food debris in multiple areas of kitchen. -missing tiles creating standing water under cooking equipment. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of salt scoop in product. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -both microwaves on cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -appetizer/pizza cooler.

Basic - Water softener salt (food) stored in a location that is not clean and dry. -on floor near dishroom. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -roasted tomatoes date marked 8-1. Product discarded.

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on rinse gauge of dish machine. Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. -dead roach in bottom of container of ice cream in cook line reach-in freezer. Operator discarded product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 47, raw calamari 45 less than 4 hours in cook line reach-in cooler drawers. Operator placed product on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -pasta cooker.

Basic - Covered waste receptacle not provided in women's bathroom. -in employee restroom.

Basic - Dead roaches on premises. -1 dead roach in bottom of carton of ice cream in reach-in freezer on cook line. -3 dead roaches on shelves under expo station near single service items. Admin Complaint

Basic - Floor soiled/has accumulation of debris -floors soiled under dish machine and equipment throughout facility.

Basic - Floors not maintained smooth and durable. a¿¿missing grout, loose cove molding holding standing water and food debris in multiple areas of kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -behind faucet of soiled prep sink.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink on left end of cook line soiled. -oven door handle, exterior of burner stove.

Basic - Objectionable odors in bathroom or other areas of the establishment. -odor near floor drain at south end of cook line.

Basic - Self-closing device on bathroom door disconnected/broken. -employee restroom.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -cambro of unwashed potatoes above washed cut lettuce in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese sticks 56, fresh burratta 52, meatballs 56 less than 4 hours. Unit not turned on. Product moved to freezer for temp recovery Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -operator unable to locate certificates or proof of training. Warning

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. -observed blank printed copy in notebook with most recent inspection. Provided email copy in English and Spanish for operator. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above wait/dish soiled. Warning

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

Basic - Dead roaches on premises. -1 dead roach on floor at end of bar by door to hallway. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap under exit door at far end of dining room. Warning

Basic - Floor area(s) covered with standing water. -multiple areas of standing water on floor; under bar equipment, kitchen equipment, dish and ice machine. Warning

Basic - Floor soiled/has accumulation of debris. -build up of grease and food debris under cook line equipment. Warning

Basic - Food storage container/container lid cracked or broken. -multiple plastic cambros throughout cracked, missing edges. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, interior of cold chicken drawers soiled. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. -odor near floor drain at left end of cook line. Warning

Basic - Water draining onto floor surface. -hand wash sink at left end of cook line draining onto floor under equipment. Warning