CARRABBA'S ITALIAN GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken soup 1gallons made on Saturday 4/27/2024 Pomodoro 5 gallons made on Sunday 4/28/2024 Marinara 2 gallons made on Sunday 4/28/2024 Minestrone 3 gallons made on Monday 4/29/2024 Lobster cream 1 gallon made on Monday 4/29/2024 All items discarded. In ROP bags greater than 48 hours.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All labels missing date and time product was made. Machine malfunctioning. Repair called.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Chicken soup 1gallons made on Saturday 4/27/2024 Pomodoro 5 gallons made on Sunday 4/28/2024 Marinara 2 gallons made on Sunday 4/28/2024 Minestrone 3 gallons made on Monday 4/29/2024 Lobster cream 1 gallon made on Monday 4/29/2024 All items discarded. In ROP bags greater than 48 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 48f, Ricardo sauce 45f, raw chicken parm 44f walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken holding 125f, cooked chicken holding 110f, items put on grill for reheat.

Intermediate - No soap provided at handwash sink. Prep hand sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 lbs pasta 47F cold hold, tomato cream sauce 1/2 gal 57F cold hold , marinara 57F cold home 2 gal, lemon sauce 55F 1qt, cheese sauce 1/2 gal 55F cold hold, cream sauce 1 gal 55F cold hold, 1/2 gal meat sauce 48F cold hold , ricotta 48F cold hold 3 lbs, cut veggies 1/2 gal 48F cold hold, moz 5 sl 55F, sausage meat sauce 1/2 gal 60F cold hold,Alfredo 52F cold hold 1/2 gal, tomato sauce1 qt 44,F cold hold, sausage sauce 1 gal 51F cold hold, stuffed sausage mushroom 87F cold hold, bread pudding 51F cold hold 11 pieces. Admin Complaint

Basic - Floor area(s) covered with standing water. -Standing water has loosened the tiles near the ice machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of sugar and flour buckets soiled. Discussed with operator. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ricotta salata 47F in cooler over night - manager discarded Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed mushrooms 45F recheck 35 F , meatballs 49F recheck 35F in cooler at front line opposite alto sham - food moved walk in freezer , meat balls 52F/42° partially iced - manager placed ice on top of meatballs recheck 35 F ; cooked pasta 45-47F in cooler opposite alto sham at front line - pasta portioned and placed in walk in cooler ; ricotta salata 47F recheck 41F, burrata 51F recheck 40F , gorganzola 45F recheck 41F at salad station Repeat Violation Admin Complaint

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at front line area

Basic - In-use knife/knives stored in cracks between pieces of equipment. At front line opposite grill

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavily soiled gaskets in cooler below register in bar area

Basic - Single-service articles improperly stored. Boxes of plastic ware and to go lids stored on floor in expo area Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta at 48F to 52F in reach in cooler drawer opposite stove overnight and no temperatures taken this day- manager discarded Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48F /52F in reach in cooler drawer opposite stove overnight no temperatures taken this day - see stop sale - manager discarded pasted , pomadora sauce 48° , cut tomatoes 48° recheck 41F , mozzerella cheese 60° recheck 49F , cooked mushroom 59° , on top cold holding unit opposite stove - placed in cooling unit previous hour from walk in cooler that has an ambient temperature reading of 36F - foods moved to freezer for quick chill down; 52° meatballs , 49° cut cabbage in salad station area - prepped previous day moved to freezer for quick chill down Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink at bar -reviewed proper use of hand wash sink for washing hands only with manager

Basic - Raw fruits/vegetables (potatoes) not washed prior to preparation.employee chopping potatoes without washing the potatoes first in back food prep area - discussed with manager and employee- employee then washed potatoes prior to chopping Corrective Action Taken Repeat Violation

Basic - Single-service articles ( plastic ware) improperly stored on floor under table in expo area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flies in dry food storage room. Approximately 10 live flies around and in back of onions in dry food storage room. 2 live flies next to ice machine. Bag of onions was taken outside. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 10 live flies around and in bag of onions in dry food storage room. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler across stove tops: Homemade tomato sauce 54°F, meat sauce 52°F, Alfredo sauce 49°F, sliced mozzarella 52°F, tomato base sauce 52°F. Operator placed foods on ice. Sliding drawer reach-in cooler across grill: cooked noodles 47°F. Operator placed ice bags in cooler Corrective Action Taken Repeat Violation Admin Complaint

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 can be determined. Butter on cook line being held on time with no time mark. Operator added time mark. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Approximately 10 live flies around and in back of onions in dry food storage room. Operator discarded onions outside. Corrective Action Taken Warning

Basic - Food stored on floor. Container of raw potatoes on floor of dry food storage room. Operator elevated Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Raw scallions being cut without being washed. Warning