Carmine's la Trattoria

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored above cream sauce, and reach in cooler raw clams stored above chop garlic, discussed with operator who corrected storage of products.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground sausage stored above whole muscle steak, discussed with operator who corrected storage of products.
• Wiping cloths and linens
  • Basic: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)

The inspector came back, found the problems fixed and allowed the business to reopen.

• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator storing current supply of oyster tags separated from containers of oysters, discussed with operator.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator who changed supply retested Dishwasher (Chlorine 50ppm)
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with build up of residues, discussed with operator to clean and Sanitize.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket, discussed with operator who removed bucket.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At bar approximately 1 dead roach on floor under sink. In kitchen approximately 1 dead roach on floor under dish storage rack. In kitchen approximately 1 dead roach on counter top next to hand washing sink. Discussed with operator to clean and sanitize areas.
  • High priority: Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on counter top next to hand washing sink. In kitchen approximately 1 live roach crawling in cabinet under hand washing sink. At cook line approximately 2 live roaches crawling out of wall next to hand washing sink. Discussed with operator to kill all roaches and clean and sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Floor throughout kitchen at cook line missing tile grout with standing water and debris, discussed with operator clean and sanitize.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee T-shirts stored in reach in cooler with food products, discussed with operator who removed shirts.