Larimer County Department of Health and Environment
1525 Blue Spruce Drive, Fort Collins CO 80524 | Visit Official Website

Carrabbas

1212 Oakridge Dr Fort Collins, CO 80525-5556

Retail Food |

September 28, 2023 | View Original Inspection PDF
Score & Grade: 75 Re-Inspection Required Grade: Re-Inspection Required
Observations & Corrective Actions

10: 5-205.11 Hand sink by the pizza oven not provided with paper towels at the time of the inspection. Hand sink on the end of the service line by the grill observed blocked by a cart. Hot water at the hand sink at the servers beverage station was turned off. Hand sink in the employee restroom not provided with paper towels at the time of the inspection. Women's restroom not provided with hand soap at the time of the inspection. ->Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks. ->Hot water supplied to handwashing sinks must be at least 100 F. Adjust water heating system to provide the required 100 F water at the handwashing sinks. ->Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands.

20: 3-501.14 The following items were improperly cooled in the walk-in: Multiple 1/3 pans of pomodoro sauce stacked- approximately 20 gallons. Time stamp stated items were prepared at 2:04pm. Pomodoro sauce measured 106-135F at 5:30 pm. Temperatures were taken again 1 hour later at 6:30pm and measured 94-122F. 4 large plastic lidded cambros of pasta. Temperatures taken at 5:30pm: linguini (60F), penne (59-61F), spaghetti (78F) Items remeasured at 6:30pm. Temperatures measured linguini (60F), penne (60F), spaghetti (65F). Time stamp indicated items were prepped at 3:11pm. Manager stated pasta was prepared and then cooled in an ice bath for 2-3 minutes before being placed in the plastic lidded containers in the walk in. 3 1/3 pans of alfredo base measured 61F at 5:30pm. Temperature taken again at 6:30 and measured 61F. Time stamp indicated product had been prepped at 3:30pm. ->If using an ice bath to cool pasta, it must be submerged in ice water until cooled to less then 41 F then completely drained. Verify pasta is less than 41 F prior to storage. ->Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms. ->Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage. ->Do not cool foods in large, deep containers. *For a printable and fillable Cooling Log please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-log.pdf *For a printable Cooling Cooked Foods educational poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-cooked-foods.pdf *For a printable Cooling Requirements poster please visit: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-cooling-requirements.pdf *Items discarded as requested see Voluntary Condemnation Agreement.

22: 3-501.16 (A) (2) The following items measured improperly cold holding in the top reach in portion of the cold wells of the cooler on the prep line across from the pizza oven: meatballs (48F), blue cheese (55F), shredded cheese (55F), roasted tomatoes (62F), pepperoni (46F), cooked bell peppers (54F) Manager stated items had been placed in the cooler 3.5 hours prior. Items were double panned. Ambient temperature of the cold wells measured below 41F. Goat cheese (48-54F) measured improperly cold holding double panned in the top reach in portion of the cold wells across from the grill. Manager stated goat cheese was placed on the line 3.5 hours ago. ->Do not double pan items. Place items down into the cold wells. ->Cold hold items at 41F and below. *Items moved to the walk-in to rapidly cool as requested. Carbonara sauce (47F) measured improperly cold holding in the walk in cooler. Time stamp indicated items was prepared at 12:53. Temperature measured 47F at 5:30 pm. *Carbonara discarded as requested. See Voluntary Condemnation Agreement.

33: 3-501.15 (A) Establishment is cooling items improperly stacked in 1/3 pans in the walk-in. Shallow metal hotels pans not available at the time of the inspection. Manager stated company policy is to use an ice bath machine to cool items with temperature checks being taken. Ice bath machine turned off and blocked at the time of the inspection. ->Provide sufficient equipment to cool foods properly. Implement proper cooling methods. *Manager stated ice bath machine will be up and running tomorrow.

36: 4-203.11 Thermometer found dead at the time of the inspection. ->Maintain thermometers calibrated to read 32 F (+/- 2 F) in ice bath. Check calibration frequently. Keep thermometers calibrated so food temperatures can be accurately monitored. Recommend dial thermometers be replaced with digital thermometers to reduce frequent need to recalibrate dial thermometers.

38: 6-202.15 Back door propped open at time of the inspection. -> Keep doors, windows, and other openings to the outside closed to help prevent the entry of flies, rodents and other pests into the building. *Door closed as requested.

47: 4-402.12 Left facet of the 3 compartment sink at the bar observed pulling away and in need of sealing. -> Seal sink.

55: 6-201.11 FRP walls in disrepair in the dish area and pealing away from the wall. Mold like substance observed on walls. ->Surfaces must be smooth, durable and easily cleanable. Panel missing under the hand sink in the employee restroom. ->Replace panel

Additional Comments

A routine inspection was conducted with the following noted:

Good date marking observed.
Foods stored by proper cook temperature.
Signed Employee Illness Policy available.

Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated and protected
Compliant
Observations
IN
16 Food contact surfaces; cleaned and sanitized
Compliant
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/ Temperature Control for Safety
IN
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
OUT
20 Proper cooling time and temperature
COS
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
COS
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
Safe Food and Water
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
Food Temperature Control (15 points)
OUT
33 Proper cooling methods used; adequate equipment for temperature control
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
OUT
36 Thermometer provided and accurate
Observations
Food Identification
IN
37 Food properly labeled; original container
Compliant
Observations
Prevention of Food Contamination (10 points)
OUT
38 Insects, rodents and animals not present
COS
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
Proper Use of Utensils
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
Physical Facilities
IN
50 Hot and cold water available; adequate pressure
Compliant
Observations
IN
51 Plumbing installed; proper backflow devices
Compliant
Observations
IN
52 Sewage and waste water properly disposed
Compliant
Observations
IN
53 Toilet facilities; properly disposed; facilities maintained
Compliant
Observations
IN
54 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
OUT
55 Physical facilities installed, maintained, and clean
Observations
IN
56 Adequate ventilation and lighting; designated areas used
Compliant