A96.5
CARRABBA'S ITALIAN GRILL #3402
10400 E INDEPENDENCE BV, Matthews, NC 28105
Restaurant · NC permit/State ID 2060012729
Latest gradeA (96.5)
Last inspectedOct 9, 2026
Inspections on record43
On record sinceSep 26, 2013
Score history
Dec 23, 2014Higher is betterOct 9, 2026
Inspections & violations
Oct 9, 2026 A 96.5 · 8 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items on the prep line holding at temperatures above 41F. CDI. PIC voluntarily discarded. PIC from last time has developed a RCP which allows for someone to check temperatures during hours of food prep. Food items were voluntarily discarded. repeat
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed chicken cooling in the WI in tightly covered containers. Also observed items cooling in prep units. Food items after prep should be taken to the WI cooler or blast chiller for cooling. CDI. PIC removed the covers.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat balls stored in the freezer with ice-cream leaking into the food. CDI. PIC removed.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep top on front line.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. repeat
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed RI coolers in the facility in disrepair. needs to be fixed. WI freezer was being worked on during inspection, temperatures were as intended in the freezer.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in micro waves, RI coolers.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks without garbage can available CDI-can put near hand wash sink.
Mar 18, 2026 A 98.5 · 4 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED BEEF AND MUSHROOM IN RI cooler at temperatures above 41F. CDI. PIC indicated that they were just removed this morning and took it back to the WI colored for proper cold holding.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed containers of milk in the WI without dates. CDI. PIC dated.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing wrist band during food prep
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.
Oct 21, 2025 A 95.5 · 7 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. OBSERVED GROUND BEEF stored above ready to eat food in the WI freezer. CDI. PIC changed the storage. Repeat
**** IMPROVEMENT FROM LAST TIME.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink coming it at 0ppm. CDI. PIC manually added solution.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of meatballs, tubetti noodles and sliced tomatoes being held on TPHC on cook line without a time marked to indicate when 4 hour period has elapsed. CDI: PIC labeled all items with a start time which was the earliest time items were placed on the cook line. Repeat
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep top on front line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed dish machine dispenser in disrepair.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in dish micro waves.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste out if dumpster in the dump area.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back.
Apr 1, 2025 A 92 · 10 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage with a lid being stored on top of microwave at cook line. CDI: Employee beverage was removed.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink on left side of cook line. CDI: PIC restocked dispenser with paper towels.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed mushrooms being stored on top shelf in walk in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. REPEAT.
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two containers of mushroom Marsala being held at 120F in hot holding unit on counter top and containers of mashed potatoes and pomodoro sauce being held in hot box below 135F. See temp chart. CDI: PIC voluntarily discarded mushroom Marsala and mashed potatoes and reheated pomodoro sauce to above 165F before returning to hot hold. REPEAT.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of rigatoni, bow tie noodles, spaghetti, meatballs, veal, chicken, lasagna and steak all being held above 41F in prep drawer coolers and containers of ricotta cheese and goat cheese being held in prep flip top cooler above 41F. CDI: PIC voluntarily discarded all items except veal, chicken and steak which were placed in walk in cooler to rapidly cool.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of meatballs, tubetti noodles and sliced tomatoes being held on TPHC on cook line without a time marked to indicate when 4 hour period has elapsed. CDI: PIC labeled all items with a 10:30am start time which was the earliest time items were placed on the cook line.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large spray bottle of cleaner being stored at service sink. CDI: PIC labeled spray bottle. REPEAT.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a cup with no handle being stored in a container of cheese sauce. CDI: PIC removed cup from the container.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stacked wet nested on shelf above prep counter. CDI: PIC unstacked containers to allow to air dry.
#53 · Toilet facilities: properly constructed, supplied & cleaned −1
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in staff bathrooms (unisex). REPEAT.
Feb 19, 2025 A 95.5 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating a bag of chips in kitchen near dish wash area. CDI: PIC instructed employee to stop eating and wash hands before returning to work.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee handling soiled equipment at dish machine and rinse hands off in hand sink for approximately 3 seconds without using soap and use bare hands to turn off faucet. CDI: Employee re-washed hands for 20 seconds and used paper towel as a barrier to turn off faucet.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of goat cheese being held prep drawer cooler in front of raw seafood items. CDI: PIC re-arranged items to proper storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in WIC above containers of ready to eat foods. CDI: PIC re-arranged items to proper storage order.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of pomodoro sauce being held in counter top hot holding unit at 130F and a container of mashed potatoes in hot box at 123F. CDI: PIC returned items to be reheated to 165F before returning to hot hold.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large spray bottle of an unknown substance being stored on shelf above service sink. CDI: PIC voluntarily discarded sprayer.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of raid in manager’s office in which label stated for residential use only. CDI: PIC voluntarily discarded can of raid.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in staff bathrooms (unisex). REPEAT.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing hanging on dry storage rack containing food items. CDI: Employee clothing was removed and placed in designated area.
Oct 30, 2024 A 93 · 13 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC’s Serve Safe expired 08/24. PIC needs valid certificate
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomiting/diarrhea clean up plan. CDI-printed of plan from our website
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 employee beverages stored above open food being prepped. CDI-relocated drinks
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food not in cooling process > 41F. See chart. CDI-all foods >41 voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mashed potatoes not date marked. CDI-voluntarily discarded
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing watch during food prep
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans. Air dry completely before stacking
4-904.11(B) Knives, forks, and spoons shall be presented so that only the handles are touched by employees or customers. Observed silverware in containers with handles down in expo area.
#46 · Gloves used properly −0.5
3-304.15(A) single use gloves shall be used for only one task and discarded when interruption occurs in the operation. Observed staff actively prepping food left area to remove personal item and returned without removing gloves, washing hands.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspectionRepeat violation
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed containers with lids and ice scoops cracked. Burnt cracked plastic on tongs and seasoning shaker held together with zip ties. CDI- cracked items discarded, zip ties removed
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microwaves with excessive burnt on food. Clean more frequently.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in staff bathrooms (unisex).
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks without garbage can available CDI-can put near hand wash sink.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris, broken plywood and construction scrap in dumpster area. Keep area picked up to prevent vermin harborages.
#56 · Meets ventilation & lighting requirements; designated areas used
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms clogged with dust.
6-303.11 Provide required lighting intensity. Observed light fixture not working in one staff bathroom.
May 7, 2024 A 95 · 6 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of cooked mushrooms, sliced cherry tomatoes, broccoli and linguine being held in prep drawers on cook line and containers of lasagna and pomodoro sauce in WIC all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one container of cut tomatoes being held on TPHC without a time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded tomatoes.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of milk and a container of mozzarella sticks being held on TPHC not listed on TPHC written procedures. CDI: PIC added milk and mozzarella sticks to written procedures.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several uncovered 1/4 hotel pans of meat sauce cooling in WIF at a rate insufficient to reach cooling parameters. See temp chart. CDI: Meat sauce was placed in bags in ice bath to rapidly cool.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked wet nested on clean storage shelf. CDI: PIC unstacked pans to allow for air drying.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed broken handle on prep drawer cooler. Repair broken handle. REPEAT. Points not escalated due to different issue on previous report.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside several prep drawer coolers on cook line. Clean as needed. REPEAT
Jan 25, 2024 A 95.5 · 8 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed two microwaves with heavy splash and build up inside microwave especially at the top. More frequent cleaning is required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three containers stacked clean with food residue, debris. CDI PIC moved items to dish area for re wash.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken plated from grill with final temperature below 165F. CDI Item was placed back on grill until internal temperature reached 165F.
#22 · Proper cold holding temperatures −1.5
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto, lobster sauce, and deli meat holding above 41F. Pesto and deli meat PIC stated were out in ambient for a catering prep, both items taken back to WIC and WIF to cool rapidly. No known last time of lobster sauce maintaining 41F and below. CDI Lobster sauce was voluntarily discarded. Repeat. Improvement from last inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of oil with no label. CDI PIC facilitated container being labeled.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep top on front line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed pipe coming from fan/condenser unit in walk in cooler with wrapping around elbow and dripping substance. Was dripping onto pan. Needs repair.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black growth substance on gasket of cold drawer holding cut lettuce. Increase frequency of cleaning. Repeat
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and debris on floors along edges, under equipment, and floor in office connected to prep area. Increase frequency.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few cracked tiles. Prep sink sealant is starting to peel. Repair is needed.
Sep 11, 2023 A 94 · 8 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 3 hand sinks either missing paper towels or paper towel dispenser inoperable. CDI: PIC restocked hand sink at front counter with paper towels and repaired paper towel dispensers at other two hand sinks.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mushrooms being held at 115F in hot holding unit on front prep counter. CDI: PIC voluntarily discarded mushrooms.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Caesar dressing, creamy parmesan sauce, linguine, penne pasta, cooked broccoli, cooked mushrooms, mussels, scallops and shrimp being held in various prep drawers and tomato cream sauce being held in prep top cooler all above 41F. See temp chart. PIC contacted service technician to assess cooler drawers CDI: PIC voluntarily discarded all items except Caesar dressing and creamy parmesan which were moved to WIF to rapidly cool. REPEAT
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed meatballs being held on TPHC in prep top cooler without a time to indicate when 4 hour period expires. CDI: PIC voluntarily discarded meatballs.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bug near can wash area. Contact pest control provider if problem persists. REPEAT
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored amongst non dented cans on dry storage shelf. CDI: PIC voluntarily discarded can.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have an approved max/min thermometer onsite. VERIFICATION REQUIRED within 10 days to ensure facility has a max/min thermometer.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil build up on inside surface of freezer at front cook line. Clean as needed. REPEAT
Jun 12, 2023 A 94.5 · 8 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw veal being stored above pasta in walk in cooler. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink and black build up. Observed small ice machine with black build up.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken breasts, cooked peppers, Caesar dressing, meatballs, scallops and shrimp above 41F. CDI: All items were in the unit less than 4 hours, items were moved to walk in cooler. If violation occurs on next inspection, a risk control plan may be implemented.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut tomatoes cooling at a rate of 0F/min, item was cooling in prep top. CDI: PIC moved item to freezer to cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing with ROP packaging still intact.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of cold drawers and cold equipment holding dishes. Clean as needed.
#52 · Sewage & wastewater properly disposed
Corrected during inspection
5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain clogged and overflowing when hand sink near cook line is used. CDI: PIC cleaned out floor drain and EHS observed floor drain working properly while hand sink is being used.
Mar 1, 2023 A 93.5 · details not yet loaded
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Nov 15, 2022 A 96.5 · details not yet loaded
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Aug 23, 2022 A 92.5 · details not yet loaded
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Mar 29, 2022 A 97 · details not yet loaded
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Nov 16, 2021 A 96.5 · details not yet loaded
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May 14, 2021 A 95.5 · details not yet loaded
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Oct 30, 2020 A 96 · details not yet loaded
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Aug 10, 2020 A 94 · details not yet loaded
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Jan 10, 2020 A 94 · details not yet loaded
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Nov 25, 2019 A 93 · details not yet loaded
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Jun 14, 2019 A 93.5 · details not yet loaded
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Mar 27, 2019 A 96 · details not yet loaded
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Dec 27, 2018 A 95 · details not yet loaded
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Sep 19, 2018 A 95.5 · details not yet loaded
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Apr 10, 2018 A 96.5 · details not yet loaded
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Jan 8, 2018 A 95.5 · details not yet loaded
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Nov 21, 2017 A 94.5 · details not yet loaded
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Aug 8, 2017 A 93 · details not yet loaded
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Jul 20, 2017 B 87.5 · details not yet loaded
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Jun 7, 2017 A 93 · details not yet loaded
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Feb 22, 2017 A 94 · details not yet loaded
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Dec 19, 2016 A 95.5 · details not yet loaded
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Aug 30, 2016 A 94 · details not yet loaded
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Aug 18, 2016 B 88.5 · details not yet loaded
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May 25, 2016 A 90 · details not yet loaded
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Feb 19, 2016 A 91.5 · details not yet loaded
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Nov 23, 2015 A 90.5 · details not yet loaded
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Sep 14, 2015 A 92.5 · details not yet loaded
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Jun 2, 2015 A 92 · details not yet loaded
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Dec 23, 2014 A 92.5 · details not yet loaded
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Sep 11, 2014 A 95 · details not yet loaded
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Mar 31, 2014 A 95.5 · details not yet loaded
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Sep 26, 2013 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CARRABBA'S ITALIAN GRILL #3402” or State ID 2060012729). Inspection type (routine vs. follow-up) is not published in the county's data.