CARRABBA'S ITALIAN GRILL receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed multiple time and temp control foods cold holding at a temp that was above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time and temp control foods cold holding at a temp that was above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Observed multiple items cooling at a rate that would not get it to 41 or below within the allotted time frame. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge discarded items that did not get down to temp in time enough.

   Inspector’s full note +

   Code .04(6)(d)

   Observed multiple items cooling at a rate that would not get it to 41 or below within the allotted time frame. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge discarded items that did not get down to temp in time enough.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of seasoning and liquids used for cooking with no label containing the common name of the item. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food…

   Inspector’s full note +

   Code .04(7)(c)

   Observed multiple containers of seasoning and liquids used for cooking with no label containing the common name of the item. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Person in charge labeled containers with the common names.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple sanitizer buckets with wiping cloths stored in them at a concentration too low. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge changed sanitizer solutions in all buckets.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple sanitizer buckets with wiping cloths stored in them at a concentration too low. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge changed sanitizer solutions in all buckets.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
5. 05

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed several plastic containers stored as clean and stacked wet. ***THIRD CONSECUTIVE VIOLATION***// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge washed the items and sanitized them to let them air dry.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed several plastic containers stored as clean and stacked wet. ***THIRD CONSECUTIVE VIOLATION***// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge washed the items and sanitized them to let them air dry.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.