CARRABBA'S ITALIAN GRILL

Violations (6)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...minestrone soup and sausages Italiano soup 45F-48F in walk in cooler. Per manager and date food was cooked yesterday. Stop sale issue . Manager discarded food.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...minestrone soup and sausages Italiano soup 45F-48F in walk in cooler. Per manager and date food was cooked yesterday. Stop sale issue . Manager discarded food. **Corrective Action Taken**

  High Priority

• 01B-02-5CriticalRepeat

  Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...minestrone soup and sausages Italiano soup 45F-48F in walk in cooler. Per manager and date food was cooked yesterday. ...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..pasta at expo line stayed over 4 hours

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...minestrone soup and sausages Italiano soup 45F-48F in walk in cooler. Per manager and date food was cooked yesterday. ...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..pasta at expo line stayed over 4 hours **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...herb butter 70F in cook line bread station , food not prepped or portioned today , food being held less than 4 hours . Employee voluntarily discarded food.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...herb butter 70F in cook line bread station , food not prepped or portioned today , food being held less than 4 hours . Employee voluntarily discarded food. **Corrective Action Taken**

  High Priority

• 03F-01-5Critical

  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..pasta at expo line stayed over 4 hours See stop sale. Manager discarded food.

  High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..pasta at expo line stayed over 4 hours See stop sale. Manager discarded food. **Corrective Action Taken**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink at prep kitchen. Employee provided.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep kitchen. Employee provided. **Corrected On-Site**

  Intermediate

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate