CARRABBA'S ITALIAN GRILL #1105

Contamination prevented during food preparation, storage, display — Inspector Note: OBSERVED MOLD IN SHREDDED MOZZARELLA CHEESE IN FRONT FOOD SERVICE AREA C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: CHEESE DISCARDED

Adequate handwashing facilities supplied & accessible — Inspector Note: OBERVED NO HAND DRYING PROVISIONS AT HAND SINK (ON FAR LEFT WALL) IN FRONT FOOD SERVICE AREA. C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS AVAILABLE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS PROVIDED

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED 2 METAL PANS AND BAG OF PASTA STORED IN THE HAND SINK (ON FAR-LEFT WALL) IN FRONT FOOD SERVICE. OBSERVED COOK RINSING DITALINI PASTA & A PITCHER STORED IN HAND SINK (NEXT TO PIZZA OVEN) IN FRONT FOOD SERVICE AREA. OBSERVED A RACK STORED OVER HAND SINK AND IN BAR AREA FOR DRYING EQUIPMENT. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: ALL ITEMS REMOVED FROM HAND SINKS; PASTA BEING RINSED WAS DISCARDED

Food stored covered — Inspector Note: OBSERVED CONTAINER OF CROUTONS AND ALL ITEMS IN STEAM TABLES AND PREP TOP COOLERS STORED UNCOVERED ON PREP COUNTER IN FRONT FOOD SERVICE WHILE NOT IN USE. OBSERVED LIMES AND LEMONS STORED UNCOVERED IN MAIN KITCHEN AT DRINK MACHINE AND IN FRONT FOOD SERVICE AREA NEAR STEAM WELL 5. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED FOOD DEBRIS IN PANS STORED AS CLEAN AND READY TO USE. OBSERVED BLACK MOLD-LIKE BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH PANS PLACED BACK IN WAREWASHING TO BE CLEANED AND SANITIZED; FACILITY HAS 72 HRS TO CLEAN AND SANITIZED BULK ICE MACHINE

Proper cold holding temperatures — Inspector Note: OBSERVED AN EXCESSIVE NUMBER OF TCS ITEMS COLD HOLDING ABOVE 41F IN FRONT FOOD SERVICE AREA PREP TOP COOLERS, OVEN AND FREEZER DRAWERS AND MAIN KITCHEN IN WIC. (MOZZARELLA CHEESE, (2) PANS OF LOBSTER CREAM SAUCE, MULTIPLE PANS OF RAW CHICKEN, MULTIPLE BAGS OF COOKED PASTA, RAW SHRIMP & SCALLOPS, TOMATO CREAM SAUCE, SEVERAL PANS OF ALFREDO AND MEAT SAUCES, PANS OF COOKED VEGETABLES, MULTIPLE PANS OF RAVIOLI, CHICKEN WINGS, CHEESE STICKS, SHREDDED PURPLE CABBAGE, CRAB CAKES, (2) CONTAINERS OF ROMAINE LETTUCE AND (2) BAGS OF SPINACH, (4) CONTAINERS OF HOMEMADE CAESAR DRESSING) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL RTE FOODS WERE DISCARDED; RAW ANIMAL PRODUCTS WERE PLACED IN FREEZER TO COOL. EHS OBSERVED ALL RAW ANIMAL PROTEINS COOLED TO 41F OR BELOW @ APPROXIMATELY 2:30PM

Proper hot holding temperatures — Inspector Note: OBSERVED MASHED POTATOES HOT HOLDING BELOW 135F IN WARMER CAB IN MAIN KITCHEN C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: MASHED POTATOES DISCARDED

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employees belongs in the following food prep area: in serving area on top of boxes of gloves, on shelf with clean dishware, and on equipment in main kitchen. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink in front food service area being used for storage of dishware. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Items removed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink in main kitchen in serving area not equipped with hot water. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed main kitchen's hand washing sink without paper towels to dry hands. Per food employee, paper towel dispenser was not working. CA:ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals stored in spray bottles without identification or name label. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: spray bottles labeled.