LA CARPACCIERIA

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed restaurant establishment offer carpaccios's, tartar's and panini's that are prepared using raw salmon, raw tuna, raw swordfish and raw beef not identified with an asterisk or symbol indicating that menu items are covered by the consumer advisory. All items area served raw/undercooked.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink located between ice machine and three compartment sink at kitchen area and behind front counter/bar area. Employee provided paper towel at kitchen handwash sink. Corrective Action Taken Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. At time of inspection probe thermometer provided not working, unable to use. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided to operator at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has a three compartment sink setup using quaternary sanitizer, only chlorine test strips provided at time of inspection. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked ground beef used to prepare lasagna, not date marked, located inside reach in cooler at kitchen area. As per employee, food item was cooked on Sunday 1/14/24.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters located behind kitchen ice machine not marked with last date serviced.

Basic - Carbon dioxide/helium tanks not adequately secured located at soda dispensing system, next to ice machine at kitchen area.

Basic - Cardboard used to line food-contact shelves inside reach in coolers and reach in freezers at kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers on storage rack in front of corner reach in cooler and plates/bowls stored on top shelf above prep counter, not kept inverted/protected.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large metal pots under kitchen counter and plastic containers next to prep counter, stored on kitchen floor.

Basic - Current Hotel and Restaurant license not displayed. Observed license provided in binder, dated October 1, 2023.

Basic - Ice scoop handle in contact with ice located at kitchen ice machine. Handle of ice scoop was placed in an upright position. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash signs at handwash sinks throughout restaurant establishment. Provided a printed "employee must wash hands" sign to operator at time of inspection. Corrective Action Taken Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry located next to mop sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed throughout the establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed throughout the establishment.