CARRABBAS ITALIAN GRILL

Inspector observed potentially hazardous - hot held products (in steam well at cook line) below 135 degrees F. COS PIC reheated products to 165+ degrees F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Inspector observed cook hand washing at dump sink (location adjacent to hand sink). COS PIC retrained employee where to wash. CA: Hand washing signage needs to be posted at all handwashing sinks. . Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Inspector observed hand both hand sinks at appetizer / cook line blocked with meatballs, herbs, & knife. COS PIC relocated items. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Inspector observed food residue and labels on utensils stored clean in the prep area. (3 separate labels on a single utensil pan stored clean) COS PIC pulled for wash, rinse, and sanitize. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector observed live roach at expo line with clean utensils. COS PIC pulled utensils to be washed, rinsed, and sanitized. Pest Control Company coming for site visit to evaluate on Mon. 3.23.26. PIC to provide reports for approximately the next 2 months.

Inspector observed light showing around seams of the exterior doors. CA: 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Inspector observed spatula stored between handle and drawer (behind cook line). Inspector observed knife stored between cutting board and prep top (at salad station). Inspector observed utensils stored in water less than 135 degrees F (Stored in steamwell at salad prep station) COS PIC pulled utensils for wash, rinse, and sanitize. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Inspector observed utensils stacked wet in the dish pit area and prep area. COS unstacked wet utensils. CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying

Inspector observed employee bag and drink stored in wall cubby touching single service items (location: hallway from back kitchen to expo line). Inspector observed employee water bottle on prep table where brownie was actively being prepped. Inspector observed red bull on cart touching single service items (aluminum utensil lids). CA: 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Inspector observed grill line cook switch tasks without doffing gloves, washing hands, nor donning new gloves (Cook, with gloved hands, slicing tomatoes then pick up dirty cup and returned to slice tomatoes) (Cook, with gloved hands, exit & enter rear exterior door but only changed gloves before returning to prep/cook). COS PIC had employee doff gloves, wash hands, and don new gloves. CA: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Inspector observed cold held TCS foods greater than 41 degrees F. COS PIC discarded food product not in the proper temp range. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Inspector observed chicken hot held on grill below 135 degrees F. COS PIC reheated chicken to 165+ degrees F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Inspector observed food residue and labels on numerous utensils stored clean in the dish pit. COS PIC pulled for wash, rinse, and sanitize. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector observed utensils not inverted at grill line, salad/appetizer station, & server station. Inspector observed utensils stacked wet in the dish pit area. COS unstacked wet utensils. CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Inspector observed numerous chipped and stained utensils (spatulas, knives). CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Inspector observed ceiling vents above prep line with copious amounts of dust. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS foods not held below 41 degrees. COS PIC discarded. Advised PIC to hold items below 41 degrees, and check temperatures or use a log to make sure TCS food are completely cooled to 41 degrees prior to placing stacked pans of sauces in the walk-in cooler.