Carrabba’s Italian Grill #6060

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

Dusty ceiling vents by Dish Machine line.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Drawer coolers at frontline not holding Time Temperature Controlled for safety foods to safe levels of 41° or below.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Drink container on prep table. Moved by manager.

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

Employee hat, cell phone on in use cutting board at frontline. Moved by manager for cleaning. Corrective Action Taken

Basic – Employee with no hair restraint while engaging in food preparation

Food prep employee cutting breads with no hair net.

Basic – Floor area(s) covered with standing water

Standing water on floor in kitchen , frontline, rear Dish Machine line.

Basic – Food stored on floor

Tub of raw beef on floor in walk in freezer. Moved by manager. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Cooked lasagna at 54°. (Overnight temperatures ) Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Raw chicken 49°, 51.° 50°. Raw salmon 55°,53°, 54°.nPasta 59°.58°, 58°. Cooked vegetables 55°. Beef 54°. nItems on ice but ice bags melted. nnCooked lasagna at 54°. (Overnight temperatures ) Warning

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

Drawer cooler by front prep line (left side). nRaw chicken 49°, 51.° 50°. Raw salmon 55°,53°, 54°.nPasta 59°.58°, 58°. Cooked vegetables 55°. Beef 54°. nItems on ice but ice bags melted. Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Tray off cooked lasagna cooling while still covered , sealed.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.