CARRABBA'S ITALIAN GRILL

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.

Intermediate - Handwash sink used for purposes other than handwashing in wait station. Observed brown liquid in bottom of sink .

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour in cold hold drawers on cook line. Manager removed bowl from flour. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Case of white shrimp stored on floor in walk in freezer. Manager placed shrimp on shelf. Corrected On-Site

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager stated cutting boards are in process of getting re surfaced. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink next to slicer machine was blocked by a food cart. Employee removed cart from sink. Corrected On-Site Repeat Violation

Basic - Faucet/handle missing at middle hand wash sink on cook line. Manager has ordered a replacement faucet. Corrective Action Taken

Basic - Floor area(s) covered with standing water in cook line and in walk in cooler near walk in freezer door. Manager placed a fan on floor to dry up water. Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed cloth from under cutting board. Corrective Action Taken

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager threw out 1 cutting board and is in process of ordering new ones. Corrective Action Taken Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on floors on cook line. Manager is in process of replacing floors thru company that installed floors. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute inside ice machine soiled. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager sloped dishes on shelf to drain. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Establishment has a bill of sale where they have ordered new doors and frames.. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Manager sent dishes back to warehouse washing area. Corrected On-Site

Basic - Soiled dry wiping cloth in use on cutting board at make table. Employee placed cloth in sanitizer solution. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Manager has put a work order into install back flow preventer at mop sink. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with dish cart. Manager removed cart from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Manager asked employee to stock paper towels. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink on cook line. Manager asked employee to stock soap. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles/ vents rusted. Establishment is in process of removing rust/ replacing tiles. Corrective Action Taken

Basic - Floor area(s) covered with standing water in walk in cooler. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small hole on interior door of walk-in cooler exposing insulation. Manager stated he is in process of making repairs. Corrective Action Taken Repeat Violation

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager discarded some of the cutting boards at time of inspection. Manager is in process of resurfacing / replacing all cutting boards. Corrective Action Taken Repeat Violation

Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Meat sauce 37 cold held in walk in cooler. Warning - From follow-up inspection 2023-10-24: Will address on original 60 day callback. Time Extended - From follow-up inspection 2023-12-27: Observed Electronic monitoring system not in place. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan for meat sauce 37F. Warning - From follow-up inspection 2023-10-24: Will address on original 60 day call back. Time Extended - From follow-up inspection 2023-12-27: Observed ROP HACCP Cooling/ Tempurature log not maintained consistently, missing days. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 131F (11:00-1:00). Manager stored potatoes, rechecked- 139F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Addressed on previous call back ( AC Request). Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple heavily soiled cutting boards on cook line and prep kitchen not in use.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Log not maintained properly, missing days. Addressed on previous callback (AC Request ). Repeat Violation

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

Basic - Drain cover(s) missing under 3 compartment sink.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole wall near door on interior walk in cooler exposing insulation.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing under running water- salmon 52F ( 12:30-1:20 ).Manager removed salmon and placed in walk-in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on both sides.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station. Manager replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense calamari flour. Manage discarded bowl. Corrected On-Site

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

Basic - Equipment in poor repair. Door rotted at bottom. Manager has ordered repair. Corrective Action Taken Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water in wait station, prep walk way, walk in cooler and back door area. Repeat Violation

Basic - Open dumpster side door.

Basic - Soiled dry wiping cloth in use at make bars on cook line and prep tables in prep kitchen.

Basic - Stored food not covered. Ice cream stored in walk in freezer un covered. Manager placed lid on ice cream. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- marinara 52F, Alfredo 55F, pasta 52F ( 2 hours ). Manager placed items on ice with lids. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Clean linens in a bag stored in sink on cook line.

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Door and frame to entry of chemical closet rotted/ rusted.

Basic - Employee Bathroom facility in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf next to clean silverware at front counter.

Basic - Equipment in poor repair. Lids broken off of make bar.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping on floor at entry to cook line.

Basic - Floor area(s) covered with standing water at bar, at entry to kitchen, in front of ice machine and in walk in cooler. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Bread debris on floor in wait station near toaster.

Basic - Floor tiles missing and/or in disrepair. Floor in disrepair on main cook line.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing - raw chicken 63F ( 2.5 hours ). Thawing at room temperature. Manager placed on ice in walk in cooler. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. 4 knives stored in crack between wall and mirror in employee bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover over scales.

Basic - Working containers of flour removed from original container not identified by common name.

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 employee chopping peppers for Italian dressing, no gloves. Employee obtained gloves to continue chopping peppers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over bread crumbs in walk-in. Manager moved eggs to bottom. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non-chemical side of splitter.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar three compartment sink Ecolab sink and surface sanitizer tested at 1130ppm DDBSA, 3010ppm Lactic Acid. Solution dumped and remade, corrected to 700ppm DDBSA, 1875ppm lactic acid Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area near dish pit. Manager replaced towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara sauce 48° and ricotta 49° both held in last reach in cooler over night. Operator discarded. SEE STOP SALE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed mushrooms 47° meatballs 47° held in last reach in cooler less than 30 minutes - operator placed in walk in freezer for rapid chill. 2nd temperature stuffed mushrooms - 43°, 41°, 40°, meatballs 36° - CORRECTED Marinara sauce 48° and ricotta 49° both held in last reach in cooler over night. Operator discarded. SEE STOP SALE Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board on line stained and heavily grooved. Operator discarded during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In public restroom that is sometimes used by wait staff. Inspector provided signage. Operator hung signage during inspection. Corrected On-Site

Basic - Wall tiles missing and/or in disrepair and/or in disrepair. On wall to left of handwash sink at beginning of the line.

Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 0ppm operator changed out solution 2nd reading 700 ppm Corrected On-Site