- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Chipped lids
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line not inverted. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of white beans
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chopped chicken 61°
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Observed scorch marks around electrical outlet. For reporting purposes only. In Waite station
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Chipped containers
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Veal **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. Can of chopped tomatoes
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At dipper well
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
|
4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By back door
- Basic - Cloth used as a food-contact surface.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At bar sink .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back employee hand wash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
|
10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw ground pork over raw fish inside walkin cooler. Corrected On Site.
|
7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front employee handsink .
- Critical - Handwashing cleanser lacking at handwashing lavatory. front employee handsink .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored inbetween equipment .
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed handwash sink used for purposes other than handwashing. used as storage for wiping clothes .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler .
- Critical - Observed unlabeled spray bottle. on cooks line.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. at front employee handwash sink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored between equipment .
- Observed equipment in poor repair. chipped plastic lids, walk in cooler .
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant in walk in cooler .
- Observed single-service articles stored without protection from contamination. in waite station
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. in walk in cooler .
|
11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. cheese containers
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife
- Observed improper closures and/or deflectors on equipment openings.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. by back door.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. at bar Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant , walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. walkin cooler.
|
2/24/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. not consistant .
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. under dishwashe .
- Observed single-service articles stored without protection from contamination. not inverted in waite station .
- Critical. Observed handwash sink used for purposes other than handwashing. cloth napkins . Corrected On Site.
- Critical. Observed toxic item stored by utensils.
- Critical. Observed unlabeled spray bottle.
|
9/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. fruits, walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. in dry storage area.
- Critical. Observed food stored on floor. walkin freezer.
- Critical. Observed cloth used as a food-contact surface.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. large tray lids.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep area.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
|
5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in walkin cooler.
- Critical. Observed potentially hazardous food thawed in an improper manner. in back employee handwash sink.
- Critical. Observed employee eating while preparing food.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing. thawning in sink.
- Critical. Hand wash sink lacking proper hand drying provisions. back employee handwash sink.
- Observed hole in wall. in dishwash .
|
2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area. in dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. front employee handwash sink.
- Observed floor area(s) covered with standing water. in walkin cooler.
- Critical. Observed toxic item stored by food.
- Critical. Observed unlabeled spray bottle. at bar area.
|
10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Carrabba's Italian Grill, 700 N Dale Mabry Hwy, Tampa, FL »