CARRABBA'S ITALIAN GRILL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pasta Cooler LEFT/// ; meat sauce (52F - Cold Holding); Sogu Sauce (50F - Cold Holding); tomatoe sauce (52F - Cold Holding); lobster Cream (49F - Cold Holding); lemon butter (48F - Cold Holding); liquid gold (45F - Cold Holding); Carbonara (48F - Cold Holding); Alfredo Sauce (43F); liquid Eggs (49F - Cold Holding). Items not prepped or portioned today per operator items left in unit over night. See stop sale. 2) Pasta Cooler Right; Asparagus (55F - Cold Holding) Item not prepped or portioned today per operator items left in unit over night. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pasta Cooler LEFT/// ; meat sauce (52F - Cold Holding); Sogu Sauce (50F - Cold Holding); tomatoe sauce (52F - Cold Holding); lobster Cream (49F - Cold Holding); lemon butter (48F - Cold Holding); liquid gold (45F - Cold Holding); Carbonara (48F - Cold Holding); Alfredo Sauce (43F); liquid Eggs (49F - Cold Holding). Items not prepped or portioned today per operator items left in unit over night. See stop sale. 2) Pasta Cooler Right; Asparagus (55F - Cold Holding) Item not prepped or portioned today per operator items left in unit over night. See stop sale **Repeat Violation** **Admin Complaint**

High Priority

Employee washed hands with no soap.

High Priority - Employee washed hands with no soap. Observed employee wash hands at prep sink with no soap. Operator instructed employee to wash hands at hand washing sink with soap. **Corrected On-Site** **Warning**

High Priority

Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then proceeded to handled plated customers food with out hand washing. Discussed proper hand washing procedures with operator. Employee washed hands. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pasta Cooler LEFT/// ; meat sauce (52F - Cold Holding); Sogu Sauce (50F - Cold Holding); tomatoe sauce (52F - Cold Holding); lobster Cream (49F - Cold Holding); lemon butter (48F - Cold Holding); liquid gold (45F - Cold Holding); Carbonara (48F - Cold Holding); Alfredo Sauce (43F); liquid Eggs (49F - Cold Holding). Items not prepped or portioned today per operator items left in unit over night. See stop sale. 2) Pasta Cooler Right; Asparagus (55F - Cold Holding) Item not prepped or portioned today per operator items left in unit over night. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pasta Cooler LEFT/// ; meat sauce (52F - Cold Holding); Sogu Sauce (50F - Cold Holding); tomatoe sauce (52F - Cold Holding); lobster Cream (49F - Cold Holding); lemon butter (48F - Cold Holding); liquid gold (45F - Cold Holding); Carbonara (48F - Cold Holding); Alfredo Sauce (43F); liquid Eggs (49F - Cold Holding). Items not prepped or portioned today per operator items left in unit over night. See stop sale. 2) Pasta Cooler Right; Asparagus (55F - Cold Holding) Item not prepped or portioned today per operator items left in unit over night. See stop sale **Warning**

High Priority

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bar reach in cooler: Milk per operator opened approximately 48 hours ago. Operator date marked

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bar reach in cooler: Milk per operator opened approximately 48 hours ago. Operator date marked **Corrected On-Site** **Warning**

Intermediate

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside cook line prep sink. Operator instructed employee to wash hands at approved hand wash sink. **Corrected On-Site** **Warning**

Intermediate

Floor area(s) covered with standing water. 1) At cook line near pasta station standing water

Basic - Floor area(s) covered with standing water. 1) At cook line near pasta station standing water observed on floor. Operator removed standing water. 2) Bar area standing water observed on the floor operator instructed employee to mop up water. **Corrected On-Site** **Warning**

Basic

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Noodles at expo line and chicken stock at the cook line Provided time as a public health control form to operator, operator filled out.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Noodles at expo line and chicken stock at the cook line Provided time as a public health control form to operator, operator filled out. **Corrected On-Site** **Warning**

Intermediate

Floor soiled/has accumulation of debris. Inside dry storage area.

Basic - Floor soiled/has accumulation of debris. Inside dry storage area. **Warning**

Basic

Ice buildup in walk-in freezer.

Basic - Ice buildup in walk-in freezer. Observed walk in freezer with ice build up around circulation fan. **Repeat Violation** **Warning**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at bar counter stored inside container with water at 57F. Operator removed container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at bar counter stored inside container with water at 57F. Operator removed container. **Corrected On-Site** **Warning**

Basic