Carrabbas Italian Grill # 9710, 2500 Richmond Road, Williamsburg, VA 23185 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Carrabbas Italian Grill # 9710
Address: 2500 Richmond Road, Williamsburg, VA 23185
Type: Full Service Restaurant
Phone: 757 564-3696
Total inspections: 6
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
All violations were corrected. permit issued today,
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: mushrooms, butter, and creamers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
11/10/2015Routine
Standardization training Inspection with EHS and District standardization Officer(NM & CCP)
No violation noted during this evaluation.		09/08/2015Training
All violations were corrected
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: steak and chicken cold holding at improper temperatures, 45°F
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/05/2015Routine
All critical violations were corrected. Talked with PIC about local food handler's cards, will evaluate corperate class on the web to see if it meets our standards as a substitute for the FHC. Permit issued today.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed. Employee washing hands with gloves on in a prep-sink.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food (bread) with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Cooling* (corrected on site)
    Observation: Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Was in drawer at 60F after 3 hours.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
09/23/2014Routine
All violations must be corrected with in 30 days.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and mixer.
    Correction: Clean and sanitize these surfaces for food contact.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the front handsink
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
01/02/2014Routine
Need to verify compliance of employee food training. Internal electronic training currently done called Safe Food CIGI
No violation noted during this evaluation.		09/23/2013Routine

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