Carrabba's Italian Grill #9712, 11237 West Broad Street, Richmond, VA 23060 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Carrabba's Italian Grill #9712
Address: 11237 West Broad Street, Richmond, VA 23060
Type: Full Service Restaurant
Phone: 804 364-1912
Total inspections: 9
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type
Repair the gasket on the lasagna freezer.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: The shellfish did not have the required tags with each individual bag.
    Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Once the entire container is used, date the tags and then save them for 90 days.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: Observed the slicer, the top of the small mixer, and a few dishes that were still soiled.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: Observed the outsides of the fryers, the hood filter over the fryers, and the walk-in freezer floor in need of cleaning.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Plumbing System Maintained in Good Repair
    Observation: Observed a leak at the prep sink on the line and from the handle of the pasta cooker.
    Correction: Have the leaks repaired.
  • Physical Facilities in Good Repair
    Observation: Observed the grout worn throughout the facility, a missing and broken tile on the line, and a light missing in the hood system.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/26/2016Routine
Notes: Good handwashing observed by servers. Watch glove changing by line staff (make sure gloves are changed after handling raw product).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed above 41F: food in the small far left prep unit - goat cheese 62F, lobster sauce 60F
    Correction: food in middle prep unit - meat sauce 46F, alfredo 46F, mushrooms 44-45F, chicken 44-49F.
06/09/2015Risk Factor
Dish machine working properly. Seafood refrigerator is working properly. Drain by dish machine in bar needs to be fixed, so that water drains properly.
No violation noted during this evaluation.		01/23/2015Follow-up
Drain by bar dish machine is not draining well, causing water to come out from under the machine. Make sure the drain pipes are going into the drain and that the water can go into the drain properly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed seafood in the refrigerator over 41 degrees.
    Correction: Added ice to help cool the food down. Keep an eye on the unit to make sure it is holding food below 41 degrees.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The wash cycle of the bar machine was only at 141 degrees (below min.) and the rinse cycle reached 201 degrees (above max.). Thermo label did not change.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Use dish machine in the back until machine is serviced.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed several vegetable slicers soiled, some knives soiled, and several dishes with date mark labels still on them.
    Correction: Make sure all dishes are cleaned thoroughly and that all date mark labels are completely removed from dishes.
01/13/2015Routine
Mussels Prince Edward Aqua Farms Canada PE 2354SS
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the amatriciana sauce at 51°F in the top of the counter refrigerator.
    Correction: Product was discarded by management.
08/05/2014Risk Factor
Calamari and Alfredo sauce were iced down to bring temperature below 41.
No violation noted during this evaluation.		04/23/2014Risk Factor
Permit Issued.
  • Cooling Methods (corrected on site)
    Observation: Observed sauces at 85 and 62 degrees in pans that were stacked in the walk-in cooler.
    Correction: Product was pulled rebagged and put into ice bath. Temperatures must be checked on sauces to make sure that they are cooled before panning them and stacking in the walk-in cooler. The cooling procedure needs to be reviewed to make sure that proper cooling is being done.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
    Observation: Observed the wash temperature between 138 and 145 degrees F on the dish machine in the bar.
    Correction: Use main dish machine until the wash temperature maintains 150 degrees F.
01/23/2014Routine
Ok to permit once the TCO is issued.
No violation noted during this evaluation.		12/27/2013Pre-Opening
Floor grouting repaired, all refrigeration working, both dish machines working, Lighting increased in walk-in (walk-in 7.8-11, kitchen +50, cook line 5, cut area at grill 27).
No violation noted during this evaluation.		12/06/2013Other

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