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Business Info

Restaurant: CARRABBA'S ITALIAN GRILL
Address: 8460 Lyra Dr, Columbus, OH 43240
Total inspections: 13
Last inspection: Jul 17, 2012

Score
(the higher the better)
83

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Violation descriptions and comments

complainant says employee touching pasta with Bare hands
talked to supervisor and says he has Some new employees that are new that may Have forgotten
He is talking to them

Pic Roman
updated green sign

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

Blast chiller did not seem to be working properly. Monitor closely making sure foods are being cooled within the proper time frame.
PIC Dave
Updated Green Sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Multiple hand sinks
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Do not over stack foods while cooling. Use shallow pans and store uncovered.
VIII. Date Marking/Time as a Public Health Control (+) Great job!
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (-) Must monitor sanitizer concentration more frequently
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (+) Thermometers in every cooler

Updated green sign.

I. Employee Health (+) Has Policy
Discussed with manager their policy regarding employee health.
II. Personnel Cleanliness (+) Acceptable
Observed all employees in clean uniforms. All employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
All managers are Serv Safe certified. All other employees are required to take a 1.5 hour online course about food safety.
V. Thawing (+)
All thawing is performed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
Facility has a blast chiller.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored. Food is from PFG.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
Observed manager with thermometer.

Person in charge- Michael. Updated green sign.

I. Employee Health (+)
Note: Has policy and reviewed with person in charge.
II. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Manager is Serv Safe certified and was able to answer basic questions related to food safety.
V. Thawing (+)
Note: Most of the foods come in fresh, otherwise foods (seafood) are thawed inside cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: All temperatures were not in compliance. Observed two units in the front kitchen area that were not holding the proper temperature.
Action Taken: Manager placed ice on the items in the cooler.
Action Needed: Please continue to monitor the temperatures and have the units repaired as needed.
VIII. Date Marking/Time as a Public Health Control (-)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored. Food is purchased from Performance Food Groups.
XII. Chemical (+)
Note: All chemicals were labeled and stored

Follow up conducted to check on the cold holding violations and the units which were not able to hold foods at or below 41 F.

Manager showed me the most recent repair sheet for the cooler on the line. The two drawer cooler which previously held seafood is no longer being used to hold seafood or any foods requiring refrigeration. Please email me a copy of the written procedures for time in lieu of temperature for pizza items.
Note: Manager emailed me a copy of the written procedures.

Inspection discussed and signed by PIC Mike. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are not adequately supplied. Observed no soap at dish machine hand sink.
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) Observed raw meat stored over ready to eat food and chicken stored over seafood. corrected.
XII. Chemical (+) properly

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants