Premises Information


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Name

CARRABBAS ITALIAN GRILL 8409

Address

587 S STRATFORD ROAD

City/State/ZIP

WINSTON SALEM

27103

Premise Type

1 - Restaurant

County

Forsyth

Inspection Date

12/17/2025

Final Score @ Grade

General Comments

15A NCAC 18A .2660 PUBLIC DISPLAY OF GRADE CARDS The grade card must remain visible and posted in the designated location at all times Do not move, cover, or otherwise fail to display the grade card. The administrator shall be responsible for keeping the grade card posted at the location designated by the Environmental Health Specialist at all times. 15A NCAC 18A .2661 REINSPECTIONS: Upon request of the permit holder or his or her representative a reinspection shall be made. In the case of a food establishment that requests an inspection for the purpose of raising the alphabetical grade, and that holds an unrevoked permit, the regulatory authority shall make an unannounced inspection within 10 days from the date of the request. Call Victoria Murphy at (336)462-7762 or murphyvl@forsyth.cc to request a re-inspection

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-103.11 Person in Charge-PF: Several priority foundation items were out of compliance during the inspection. A person in charge shall enure that: (D) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; (H) employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. CDI: All items were corrected during the inspection.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 When to Wash-P: Two employees were observed turning off the faucet with their bare hands. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean, equipment and utensils, and unwrapped single-service and single-use articles. CDI: After education, the employees changed washed hands using the proper procedure.
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils-REPEAT-P: The following items were stored soiled in the clean dish area: 6 plates, 4 bowls, 4 white ramekins, and 2 stacks of plastic bins. Equipment food-contact surfaces and utensils shall be clean to sight and touch. VR: A verification is required by is by 12/19/25. Contact Victoria Murphy at (336)703-3814 or murphyvl@forsyth.cc if you have any questions, comments, or concerns. The establishment will be placed on a risk control plan
20	1.50	Proper cooling time & temperatures	Yes	Yes	No	3-501.14 Cooling-P: Three pans of Caesar dressing prepared at 11:31 a.m. measured at temperatures of 47 F-48 F at 4:20 p.m. . (A) Cooked TCS shall be cooled:(1) Within 2 hours from 57C (135 F) to 21C (70 F); and (2) Within a total of 6 hours from 57 C (135F) to 5 C (41F) or less. CDI: Education was given and the item were discarded. left at half credit due to all other items being cooled properly
33	1	Proper cooling methods used; adequate equipment for temperature control	No	No	No	3-501.15 Cooling Methods-REPEAT-PF: Three pans of Caesar dressing prepared at 11:31 a.m. measured at temperatures of 47 F-48 F at 4:20 p.m.. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:(1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment ; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. CDI: Education was given and all items were discarded
40	0.50	Personal cleanliness	No	Yes	No	2-402.11 Effectiveness - Hair Restraints-REPEAT-C: An employee was observed preparing food without a beard guard/an employee was observed bagging cookies without a hair restraint. (A) Except as provided in (B) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing- REPEAT-C: Clean plates, pans, and utensils were stored on shelving soiled with food debris on the cook line and in the salad cooler. (A) Except as specified in (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment - Equipment -REPEAT-C: Replace the handle on the grills/replace the metal plate on the oven/replace the door of the bread warmers/ ice build-up was observed around the entrance of the door preventing the door from closing properly/the meat cage in the walk-in cooler is rusting/replace the gaskets in the warming cabinet. Equipment shall be maintained in good pair.
49	1	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood Contact Surfaces-REPEAT-C: Cleaning is needed to/on the following: salad plate cooler, reach-in cooler, shelves in the walk-in cooler, overhead shelving along the cook-line, gaskets inside the reach-in cooler ,lower shelving, and outer surfaces of equipment, backsplash behind the grills, metal walls on the cook line, inside make-units. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-REPEAT-C: Remove moldy caulk around prep sinks, 3-compartment sinks, and handwashing sinks and recaulk/recaulk around the scrub sink in the mechanical warewashing area, seal walls behind the ice cream freezer. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions-REPEAT-C: Cleaning is needed to/on the following: ceiling vents throughout the facility, ceilings throughout the facility, floor drains throughout, and floors and walls in the mechanical warewashing area. Physical facilities be cleaned as often as necessary to keep them clean.