CARRABBA'S ITALIAN GRILL

Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers were found wet nesting on the shelves near the dishwasher area.

Basic - Ice buildup in the walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. The operator posted the poster they had. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler -anchovies (50F - Cold Holding) burrata cheese (48F - Cold Holding) put in cooler 30 minutes prior, moved back to walk in cooler, Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. On cook line - stack of plates blocking hand wash sink , in kitchen- scrubby in sink. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table in prep area, moved to bottom shelf Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw chicken with gloves on, picked up lid for breading pan, took gloves off and put new gloves on, no hand wash. Discussed proper hand wash with operator. Cook washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on front line -); sausage sauce (45F - Cold Holding), operator discarded. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Carton of lemonade thawing in hand wash sink on prep line. Operator removed Corrected On-Site

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook hand breaded chicken, put into fryer, did not change gloves or wash before touching cheese to put into fryer. Discussed proper hand wash with manager on duty. Manager had cook remove gloves and wash hands. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Tray over hand wash sink on cook line has sheet tray over it, manager removed, water is draining onto floor. Operator put drain for sink back in place Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep line, operator moved to office Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler next to fryer - milk for breading (45F - Cold Holding); garlic aioli (50F - Cold Holding), was removed from walk in cooler, operator discarded Corrective Action Taken

Basic - Water leaking from pipe. - On front cook line, water runs out of hand wash sink to floor to drain 8 ft away, cooks will use hand wash sink on other end of cook line till repaired.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Lactic acid not at proper minimum strength, on cook line, wait station, operator will call tech for repair. Lactic acid dispenser in bar is accurate, operator will use bar dispenser.

Basic - Wiping cloth sanitizing solution stored on the floor. On front cook line, moved to shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish wash area had a hose connected to faucet. Manager removed hose to make accessible. Corrected On-Site

Intermediate - No soap provided at handwash sink on cook line. Manager replaced soap. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar hand sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler. Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with mold-like substance .cutting board

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cooks line. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. X2 employees in the rear of the kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers stacked before they were completely dry. Discussed the importance of air drying before stacking food containers

Basic - Floor area(s) covered with standing water. Through out front cooking line,prep areas, walk in cooler and storage areas

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Through out prep and serving areas

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 in sugar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris and dirt. Cart used to hold containers of food heavily soiled

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