Carrabbas Italian Grill

Basic – Employee with no beard guard/restraint while engaging in food preparation

1 employee on cook line, employee corrected during inspection

Also 1 employee in preparation area in back of kitchen does not any hair restraint, employee corrected during inspection. Corrected On-Site

Basic – Floor soiled/has accumulation of debris

Under large ice man

Basic – Single-service articles improperly stored

Napkins stored in emp bathroom in back of kitchen.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

One employee on cook line wipped nose with gloved hand then continued to handle clean utensils without washing hands in between tasks

Also employee moving around sanitation bucket on cook line with gloved hands then continued to work with clean utensils without washing hands in between tasks.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

4 live flying insects around trash can at end of bar

Approximately 2 live flying insects at end of cook line near salad prep area

Approximately 2 live flying insects around food dry storage area. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

marinara sauce (47F – Cold Holding); mozzarella cheese (47F – Cold Holding) in walk in cooler per manager door has been consistently for preparation earlier in the day for food preparation, manager propped open door to walk in freezer

ravioli (51F – Cold Holding) in reach in cooler on cook line, per manager door has consistently been opened for no more then several hours, ravioli moved to walk in freezer

raw calimari (51F – Cold Holding); milk (51F – Cold Holding); mozzarellas (55F – Cold Holding) in reach in cooler next to fryers on cook line, per manager doors have been consistently opened for several hours, ice bags placed on all items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

lasagna (128F – Hot Holding) in hot holding unit on cook line with door slight ajar, manager turned up temperature of warming unit. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple cutting boards throughout kitchen and cook line.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash station at end of cook line blocked with rack, employee corrected during inspection. Corrected On-Site

Intermediate – No color/concentration comparison chart available for chemical test kit used to check sanitizer

No sink and surface test strips.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand wash station in to go area by bar

At hand wash station on cook line by fryers

Employee corrected during inspection. Corrected On-Site

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

1 new employee working on cook line who does not have any food handler training, employee signed reporting agreement during inspection. Corrected On-Site