Carrabba's Italian Grill

Inspector's notes

SECOND CONSECUTIVE. Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles located back of house. PIC was made aware and replaced the sanitizer, properly bringing levels back to 50-100ppm at time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a refrigerated preparation table front of house by cook line with multiple TCS items like cut tomato's (51°F), mushrooms (51°F), and tomato sauce (50°F) inside shallow plastic containers. These food times were placed in cooler 1 hours ago per PIC. All Time Temperature Control for Safety (TCS) foods which had been in the unit for less than 4 hours were moved back to the main refrigerator back of house to rapidly cool. PIC will use deeper metal container to store products inside so it maintains 41°F or below at all times. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a small leak in the water pipe for the handwashing sink located back of house by server station. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in for these leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles by bar. PIC was made aware and replaced the sanitizer, properly bringing levels back to 50-100ppm at time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed Pomodora sauce (tomato sauce) stored in the walk-in refrigerator measuring with an internal temperature ranging between 46-55 degrees F. The sauce was portioned out in pans, with lids on them, approximately 4 inches deep. The sauce was prepared 24 hours ago. Due to improper cooling time frames, the sauce was recommended for discard. Discussed cooling methods that would allow for proper cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Area near front cook line has excessive debris. Discussed increasing cleaning regimen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy black buildup on the grate and inside of the vents above the three-compartment sink. Proper repair is required. Establishment to clean and fix the ceiling and keep all surfaces in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the main dishwasher measuring at 0 PPM of chlorine. The manager stated the main dishwasher was not working yesterday and had been serviced the same day. Yesterday's work order was provided while EHS was onsite. The manager called their third-party servicer, who arrived while EHS was onsite to service their main dishwasher again. While waiting for the machine to be fixed, all food-contact surfaces were properly sanitized in the three-compartment sink. Discussed the importance of routinely checking the dishwasher on the first cycle of dishes and employing backup sanitizing plans (ex., use of the three-compartment sanitizing basin) if sanitizer is found to be out of the range of use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed broken and pealing ceiling tiles above the entry to the dining area from the main kitchen. Also observed heavy black buildup on the grate and inside of the vents above the three-compartment sink. Proper repair is required. Establishment to clean and fix the ceiling and keep all surfaces in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a small roof leak in the dining room and in the hallway in front of the walk-in door. Staff had already called in a work order for the roof. In the dining area, staff had placed a bucket and a hazard sign beneath the leak to instruct all staff and customers to avoid walking under the leak. In the kitchen, staff were instructed to dry the floor frequently with a mop and ensure ALL foods are covered before being taken in or out of the walk-in. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a broken and pealing seal at the top of the ice cream cooler on the cook line. Alerted manager who will place a work order in on cooler. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water leaking out the faucet of the drink station handwashing sink and the dishwashing dump sink when the faucet handles were turned to the off position. Alerted the manager who stated they have already reached out to maintenance to correct the issue.: Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed organic and grease build up on un-used equipment across from dry storage. Also observed black build up at the mop sink and in the floor drain by the servers station nearest the customer bathrooms. Equipment not in use to be stored as clean. Management plans to reach out to their cleaning company on these missed spots. Also discussed procedures around cleaning the soda spray nozzle at the bar. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection