Carrabba's Italian Grill

Basic10

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.

  In prep area warming cabinet marinara sauce held in sealed cook chill reduced oxygen packaging lacking 48 product time marking.

• Code 06Food properly thawed

  Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

  On push cart of prep kitchen, shrimp, salmon and scallops thawing at ambient air temperature.

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Stored food not covered.

  Box of bread stored by rear exterior door stored uncovered, employee covered.

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  On flip-top cooler top reach in cooler at end of cook line, employee drink on cutting board. Employee relocated.

  Fixed on the spot

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.

  Sanitizer solution along front cook line at 0ppm sink and surface, operator replaced with correct ppm solution. Sanitizer bucket in prep area stored on the floor, operator relocated.

  Fixed on the spot

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Burned debris build up on hood filters over chargrill. Multiple reach in cooler door gaskets or icees in reach in cooler have food debris build up.

  Repeat violation

• Code 24Clean equipment storage and air drying

  Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

  On shelf by bulk ice bin multiple clean containers stacked while wet.

  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

  Clean silverware in storage racks stored under neath paper towel dispenser of hand wash sink exposed to splash. Operator relocated.

  Fixed on the spot

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.

  Standing water on floor of cook line and in dish area, per operator pressure washed in the morning, has fans out on line to dry floor.

  Fixed on the spotRepeat violation

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

  Wall above expo of cook line opposite swinging door to prep kitchen has mold like substance build up. Stone wall at center of front cook line has food debris build up.