CARRABBA'S ITALIAN GRILL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: crab cakes (44F - Cold Holding); cooked pasta (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products in freezer to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: crab cakes (44F - Cold Holding); cooked pasta (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products in freezer to quick chill. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed product in oven to reheat to 165+F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed product in oven to reheat to 165+F. **Corrective Action Taken** **Warning**

High Priority

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with seasoning at dry storage.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with seasoning at dry storage. **Corrected On-Site** **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grill drawer: chicken (44F - Cooling) at 11:57; cooling since 11:15 - 44F at 12:25 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grill drawer: chicken (44F - Cooling) at 11:57; cooling since 11:15 - 44F at 12:25 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken** **Warning**

Intermediate

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**

Intermediate