Carrabba's Italian Grill

Year by year

Inspections

1. May 1, 2025 Routine · 3 priority, 4 priority foundation, 2 core, 2 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Lasagna in the Alto hot holding unit is hot held at 117°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     The following foods are in the temperature danger zone: - 2 drawers cooler: raw chicken 47F, raw squid 49F - 4 drawers prep cooler: upper unit: sliced tomatoes 65F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED

     The following foods are unsafe due to the storage-for-usage past the expiration date: - Roasted Jumbo Wings - Meatballs Prep - Roasted Garlic Aioli - Honey Mustard

     Correction: Discard food that can not be safely reconditioned or is adulterated.

     Code 3-701.11 (A)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Raw salmons is being improperly thawed by leaving the fish in the cooler without removing its ROP packaging.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     WAREWASHING MACHINE - HIGH TEMPERATURE - WASH SOLUTION TEMPERATURE

     The temperature of the wash solution of the high temperature dishmachine is measured below 165 °F.

     Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110 (A) or indicated by the manufacturer.

     Code 4-501.110 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the front food prep area is blocked by a device holding the disposable paper towel and is inaccessible for usage by food employees.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the middle prep area.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor tiles by the warewashing machine and the front food prep area are missing.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Cardboard boxes and trash bags are located in back food prep area, which also blocks the Emergency Exist door..

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Jan 10, 2024 Routine · 3 priority, 1 priority foundation, 4 core
   • Serious Priority

     WHEN TO WASH

     I was in the establishment for about 1 hour. I did not observe one emplyee wash their hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     REHEATING FOR HOT HOLDING

     Mashed potatoes, mushroom gravy, soups were not properly re-heated prior to being put in hot holding units.

     Correction: Adjust procedures and methods to properly reheat food. Heat foods to 165F then place them in hot holding/steam units.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cheesecake in dessert cooler is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The center (main) handwash sink on the cook's line had two bags of food sitting in it when I arrived. Sink was not available for use hand washing.

     Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee with a beard noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Sanitizer bucket on cook line did not have sufficient concentration of sanitizer.

     Correction: Maintain wiping cloth sanitizer solution at a minimum of 704ppm lactic acid.

     Code 3-304.14 (D)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Shelf under small plates in expo area is soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     There is a leak at under middle sink of 3 compartment sinks.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)