Carrabba’s Italian Grill

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

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

50 dead flies in Back door entry fly traps. Manager removed and sanitized the area. Corrected On-Site

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food

Sugar on cook line being dispensed with soufflé cup. Manager removed. Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable

Multiple cutting boards on line.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Speaker above prep table next to vegetable washing sink.

Basic – Equipment and utensils not properly air-dried – wet nesting

Wet nesting on pans at ware washing area. Repeat Violation

Basic – Floor area(s) covered with standing water. Standing water though out the back kitchen area

Basic – Food storage container/container lid cracked or broken. Plastic container cracked, manager discarded. Corrected On-Site

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling

Kitchen ceilings have built up grease.

Basic – Ice buildup in reach-in freezer on front cook line.

Basic – Old labels stuck to food containers after cleaning.

Basic – Open dumpster lid.

Basic – Time/temperature control for safety food thawed in an improper manner

Cooked pasta cooling in walk in cooler with lids on. Manager removed lids. Corrected On-Site

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

Basic – Working containers of food removed from original container not identified by common name

Sugar and flour in prep area behind kitchen not labeled. Squeeze bottle of oil not labeled at prep station. Manager labeled correctly. Corrected On-Site

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit

Cooked chicken (135F – Cooking); Manager placed chicken back on grill and cooked to 167F n Corrected On-Site

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

Employee in prep area wiped gloved hands on dirty apron and continued working with no hand wash.

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

4 live flies in dish area not landing on food or food contact areas. Repeat Violation

High Priority – Presence of insects, rodents, or other pests

4 dead flies in dry goods storage area. Manager removed and sanitized the area. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nCaesar dressing made from scratch (49F – Cold Holding) ; cooked meatballs (47F – Cold Holding) Temperatures taken at 11:30 am. Manager placed dressing in freezer and manager discarded meatballs for quality reasons, Caesar dressing at 39 F after temperature taken again at 12:15 pm. n Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Hose bib underneath dish machine lacks a vacuum breaker.

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

Dough mixer machine soiled with food debris

Oven in prep area soiled with food debris. nCutting boards on cooked line soiled with food debris. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Utensils stored in hand wash sink at salad prep station. Manager removed. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. nExtinguisher on cook line and emergency exit door are on the floor.