CARRABBA'S ITALIAN GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Stuffed Mushrooms (49F - Cold Holding); Raviolis (50F - Cold Holding); Crab Cakes (49F - Cold Holding) in salad reach-in cooler across from turbo chef. Operator removed product for rapid cooling. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sink and surface sanitizer in wiping cloth buckets on cook line at a concentration of 848 ppm DDBSA and 2258 lactic acid. Operator diluted solution. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked with a bag of towels stored in the handwash sink. Operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mortadella (51F - Cold Holding); cooked shrimp (50F - Cold Holding); garlic butter (51F - Cold Holding); bulk garlic butter (48F - Cold Holding) in reach in cooler at the end of the cook by the ice cream freezer. Operator moved to reach in freezer to rapidly chill. Items were placed in reach in cooler at 10:30am. Employee took temperatures at 10:30am and stated all items were below 41F. Operator has invoice for scheduled repair of cooler from 10/18/24 Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area blade guard soiled

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits. Clean pan melted on the bottom on dry dish rack. Operator discard pan. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (56F - Cold Holding); shrimp (54F - Cold Holding); scallops (56F - Cold Holding); salmon (57F - Cold Holding); mahi (56F - Cold Holding); steak (56F - Cold Holding) in drawer reach in cooler in front of grill on cook line. No temperatures documented. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (56F - Cold Holding); shrimp (54F - Cold Holding); scallops (56F - Cold Holding); salmon (57F - Cold Holding); mahi (56F - Cold Holding); steak (56F - Cold Holding) in drawer reach in cooler in front of grill on cook line. No temperatures documented. See stop sale. Operator put in work order for cooler during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

Basic - Equipment in poor repair. Drawer reach in cooler in front of grill in cook line area with ambient temperature of 59F

High Priority - Food ( ice) in soiled container/equipment ( interior of ice machine )- manager melting the ice at end of inspection and to clean the interior of ice machine

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manager set up triple sink and scheduled service

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - water dripping from soiled interior onto ice - manager melting ice by end of inspection and to clean interior Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes hot holding in Alto-Sham 128 F for 20 minutes - manager placed the mashed potatoes to cook line - recheck 165 F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - container in hand wash sink in curb side area- container removed - reviewed with manager that hand wash sinks must be accessible at all times Corrective Action Taken

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. Website has changed and the manager is unable to access required training information

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in restrooms - water run for 2 minutes at 83 F - 90 F

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

Basic - Clean utensils or equipment ( hot holding boxes for catering and steam well ) stored in employee bathroom- manager relocated equipment Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.- plastic pans stacked on shelf in food prep and dishwashing areas

Basic - Floor tiles missing and/or in disrepair in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses at cook line

Basic - No copy of latest inspection report available.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in the bar area

Basic - Single-service articles stored in mechanical room near back door area - manager discarded single service items Corrected On-Site

Basic - Stored ( breaded eggplant ) food not covered in walk in freezer Corrected On-Site

Basic - Uncovered food ( bottles of syrup ) stored near sink exposed to splash- under paper towel dispenser at beverage station - manager relocated bottles of syrup Corrected On-Site

Basic - Unwashed fruits/vegetables ( whole lemons ) stored with ready-to-eat food ( buttered bread slices ) in walk in cooler . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in dish washing area - manager discarded solution Corrective Action Taken

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. Employee touched bread with bare hands while slicing. Discussed with manager. Employee used wax paper to handle bread. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right side cooler near end of cook line Cut Tomatoes (52F - Cold Holding); Noodles (53F - Cold Holding); Garlic Aioli (54F - Cold Holding); Alfredo (44F - Cold Holding). Employee put items on ice to chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by dishes in sink. Manager removed dishes. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for Lactic Acid/DDBSA sanitizer. Warning

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Box of paper towels and glass ware in employee bathroom. Manager removed. Corrected On-Site Repeat Violation Warning