- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Walk in cooler **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. Employee restrooms
- Basic - Floor soiled/has accumulation of debris. Under soda lines at servers station, under bar
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At pizza station **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Lemons **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cooks line **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Bar **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. Under dish machine
- Basic - Water leaking from faucet/faucet handle. HWS servers station
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle oil **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.steak 45°F, **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. whipped butter 52°F, **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep counter and shelf over prep table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area. 0ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 46° **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in sink by pizza oven. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar area. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee used handwash sink as a dump sink. By pizza oven.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Minestrone soup in walk in cooler prepped last night, at 45°-52° in AM.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Minestrone soup in walk in cooler. 45°-52°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari 46°, lettuce 50°, roasted tomatoes 45°. Reach in by pizza oven.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cook line.
- Intermediate - Employee used handwash sink as a dump sink. By pizza oven.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Water pitcher in hand wash sink by pizza oven.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Tomato slicer on back counter.
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1/22/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Observed veal slacking on sheet pan at room temperature on cookline. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Heavy cream, pasta, rice. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Two sinks on cookline blocked with dirty pans and one with water pitcher blocking access.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.behind bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior doors with debris and scale.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. high chairs and booster seats.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on freezer floor.
- Critical - Observed handwash sink used for purposes other than handwashing. water picture stored in sink. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over butter in walk in cooler . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Observed leaking pipe at plumbing fixture. under handwash sink
- Observed old food stuck to clean dishware/utensils. plates and bowls on cookline
- Critical - Observed unlabeled spray bottle. in to go area.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed sneezeguard for pizzaline seating area not installed.
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12/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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