CARRABBA'S ITALIAN GRILL

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine only reaches 164. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood in drawers. Per person in charge coolers were worked on this am and repair person put into drawer wrong. Person in charge put chicken on bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. End of cookline; mushrooms 45F, meat sauce 52F, Alfredo 50F, marinara 52F, goat cheese 55F, tomatoes 67F; ( - Cold Holding). Items placed in cooler at 11am. Placed on time control until cooler can be repaired. Corrective Action Taken Warning

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. Missing on lemon butter. Person in charge time stamped. Corrected On-Site

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. Heavy cream not dated. Opened yesterday. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On cookline; cup used to scoop salt. Also in flour. Person in charge removed both. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed serve set full ice bucket on floor. He placed bucket in dish. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from equipment. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dessert drawers have black/mold like substance on them. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Chemical tubing has black/mold like substance in all tubes.

Basic - Stored food not covered. Ice cream not covered in reach in freezer. Flour not covered. Person in charge covered both. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled both. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking back door. Person in charge moved boxes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In station 1 cooler; Goat cheese 50F, meatballs 52F, Alfredo, marinara, meat sauce 52F; ( - Cold Holding) In walk in cooler; Steak, chicken, butter, pork, scallops, fish 44F,; ( - Cold Holding). Items in cooler 2 hours. Person in charge called company who's on their way. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara 108F, chicken soup 120F both reheated to 165F; ( - Reheating) Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles. Person in charge had labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in breader. Person in charge moved cup and discarded. Corrected On-Site

Basic - Dead roaches on premises. One dead roach behind soda boxes. Person in charge disposed of. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on front prep table. Personal food in walk in cooler. Person in charge moved all. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cookline is soiled.

Basic - Ice bucket/shovel stored on floor between uses. 2 ice buckets on floor at front of kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives in between front cooler and wall. Person in charge removed all. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pairs of tongs hanging from front of cookline. Person in charge removed all. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing to left of cookline.

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Door blocked by empty boxes. Person in charge moved boxes. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on cookline change tasks and put gloves on without washing his hands first. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 on far left; cheese sticks 51F, mozzarella 54F, stuffed mushrooms 54F, cheese 47F; ( - Cold Holding) Fryer; chicken 46F; ( - Cold Holding) Drawers; scallops 47F, shrimp 52F, scallops 52F; ( - Cold Holding) in bottom; top; goat cheese 50F, marinara 50F; ( - Cold Holding) Time could not be determined. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 on far left; cheese sticks 51F, mozzarella 54F, stuffed mushrooms 54F, cheese 47F; ( - Cold Holding) Fryer; chicken 46F; ( - Cold Holding) Drawers; scallops 47F, shrimp 52F, scallops 52F; ( - Cold Holding) in bottom; top; goat cheese 50F, marinara 50F; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer; mashed potatoes 127F, marinara 88F; ( - Hot Holding).

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. Heavy cream in walk in cooler not dated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris. Repeat Violation Warning

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. Establishment is missing training for some people.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen are soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on clean prep table on far left end of cookline. Addressed immediately and person discarded drink and washed hands. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee with personal food on working prep table during inspection. Addressed immediately and person discarded food and washed his hands. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Several broken/missing floor tiles in front of steamer.

Basic - Stored food not covered. Ice cream on front line not covered.

Basic - Working containers of food removed from original container not identified by common name. In dr storage; sugar not labeled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed person cutting ham without gloves on.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over ready to eat bread. Person in charge had shrimp and bread separated. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oil with garlic 80F and 85F;

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers on left side; Chicken 46F; ( - Cold Holding) Oil with garlic 80F and 85F; ( - Cold Holding) Shrimp, scallops 51F, broccoli 48F, pasta 53F, butter, mushrooms, salmon, steak, fish, pork chops 50F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Prep; veggies 54F, meat sauce 51F, sauce 56F; ( - Cold Holding)person began to cook immediately. Meatballs 55F cold holding. Meatballs were above fill line. Pic placed meatballs inside cooler. Drawers on left side; Chicken 46F; ( - Cold Holding) broccoli 48F, pasta 53F, butter, mushrooms, salmon, steak, fish, pork chops 50F; ( - Cold Holding) shrimp, scallops 51F ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Oil with garlic 80F and 85F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, can opener have food debris on them. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand washing sink.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 2 dead roaches in glue trap by back door. Person in charge disposed of glue traps. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed person phone and iPad on slicer. Speakers on/above prep table. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cambros wet nesting on clean dish rack. Repeat Violation

Basic - Food stored on floor. In walk in freezer; calimari on floor. Person in charge had calimari moved.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife laying in between 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. Flour scoop laying in flour. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front hand washing sink.

Basic - Stored food not covered. Butter in reach in freezer not covered. Person in charge covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. With food debris. Where clean utensils hang.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All in coolers overnight; #1: filet, sirloin, salmon, mahi, scallops 45-47F; ( - Cold Holding) #2: chicken 55F, pork chops, steak 45F; ( - Cold Holding). Cheese sauce 55F, Parmesan, peas, spicy butter, meatballs, marinara, meat sauce, Alfredo sauce 52F; ( - Cold Holding) #3: pasta, mushrooms, cheese, blue cheese, roasted red peppers 55F; ( - Cold Holding); meatballs, buratta, cheese (55 - Cold Holding); lemon butter (50 - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All in coolers overnight; #1: filet, sirloin, salmon, mahi, scallops 45-47F; ( - Cold Holding) #2: chicken 55F, pork chops, steak 45F; ( - Cold Holding). Cheese sauce 55F, Parmesan, peas, spicy butter, meatballs, marinara, meat sauce, Alfredo sauce 52F; ( - Cold Holding) #3: pasta, mushrooms, cheese, blue cheese, roasted red peppers 55F; ( - Cold Holding); meatballs, buratta, cheese (55 - Cold Holding); lemon butter (50 - Cold Holding) Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, slicer both have food debris. Mold in ice.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile have black substance in the front area.

Basic - Drain cover(s) missing. Under prep sink in back kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on clean dish rack are wet nesting.

Basic - Floor area(s) covered with standing water. In walk in cooler and on front cook line.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler; chicken on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between sink and top. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from cook top. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water on bottom of cooler of make #3. Repeat Violation

High Priority - Food with mold-like growth. See stop sale. In walk in cooler 2 peppers and 3 lemons with mold like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers at cookline Pasta, pasta, chicken, fish, salmon, chicken, cheese (45-49F - Cold Holding). Person in charge states were brought from walk in cooler appropriately two hours ago, moved some items to walk in freezer and iced items down, retemped items in freezer 38-41F. Items on line iced down some retemped 43°F or below. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit In hot holding unit marinara 107-110°F, person in charge reheated to 168°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb outback by dumpster, no backflow preventer.

Intermediate - Handwash sink not accessible for employee use at all times. At the time of inspection hand sink on cookline blocked by containers. Person in charge removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area, at hand wash sink on cookline in corner. Person in charge provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink in corner of cookline. Person in charge provided. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cookline with buildup for food debris.

Basic - Single-service articles improperly stored. Cases of single service items stored on floor of storage shed.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink at bar area, person in charge removed pipe and fixed during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. At bar area, extinguisher in red.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline drink from covered cup, then return to cookline to cook without hand wash. Person in charge asked employee to wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tabletop reach in coolers on cookline, and cooler drawers Chicken, Cheese, Cabbage, Cut tomatoes, Meatballs, Chicken, Pasta, Pasta, Cheese (44-53°F - Cold Holding). All items in units for 2-3 hours per person in charge. Person in charge moved items to walk in cooler, and iced down items on the line. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon butter sauce 125°F hot holding, person in charge began reheating sauce. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on the far left of the cookline has buildup of mold like substance/slime.

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at bar area, glasses stored in sink. Person in charge began removing glasses. Corrective Action Taken

Basic - Door in poor repair. Door has come off of outside storage shed. Is not totally enclosed. Single service items being stored in shed.

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish area, items wet nesting, not fully air dried.

Basic - Ice scoop handle in contact with ice. At the bar area. Person in charge moved to appropriate location. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. One employee beverage stored in reach in on plates. Person in charge moved to appropriate location. Corrected On-Site

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). At time of inspection, unboxed single service items stored in shed with no functioning door. Open to outside. Warning

Basic - Uncovered food stored near sink exposed to splash. Seasoning mix stored uncovered under soap dispenser at hand wash sink by back line. Person in charge over to appropriate location. Corrected On-Site

Basic - Water draining onto floor surface. Under the ice machine in the back room by the office.