CARMINE'S LA TRATTORIA

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale. - From follow-up inspection 2025-01-23: Stop Sale issued on time/temperature control for safety food due to temperature abuse. At server station- milk 46-49F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked potatoes 65F- cold holding- food not prepared or portioned today- food left out on counter for 3.5 hours- operator placed on time as a public health control for remaining 30 minutes. At server station- milk 55F- cold holding- food not prepared or portioned today- food put of temperature for 45 minutes - operator moved to reach in cooler to quick chill. At prep area reach in cooler- goat cheese 45F- cold holding, mozzarella 45F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At front counter wine cooler - butter 48F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. Corrected On-Site - From follow-up inspection 2025-01-23: At server station- milk 46-49F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu - Tuna tartare , Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked. - From follow-up inspection 2025-01-23: On Menu - Tuna tartare , Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.

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- Corrected to 100ppm) Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw veal not commercially packaged over cooked chicken wings - operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- raw ground beef stored over raw fish- operator removed and stored properly. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen area dry storage near bread station - approximately 7 rodent droppings on floor under shelf. operator removed and sanitized area. At kitchen prep area approximately 4 rodent droppings on floor under prep table

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked potatoes 65F- cold holding- food not prepared or portioned today- food left out on counter for 3.5 hours- operator placed on time as a public health control for remaining 30 minutes. At server station- milk 55F- cold holding- food not prepared or portioned today- food put of temperature for 45 minutes - operator moved to reach in cooler to quick chill. At prep area reach in cooler- goat cheese 45F- cold holding, mozzarella 45F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At front counter wine cooler - butter 48F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm- corrected to 100ppm) Corrected On-Site

Intermediate - Clam tags not marked with last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu - Tuna tartare , Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked.

Intermediate - No soap provided at handwash sink- at outside bar handwashing sink- operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At server station/ bread station area- horseradish prepared two days ago not date marked - operator date marked. Corrected On-Site

Basic - At cookline- In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees- at outside handwash sink.

Basic - Wiping cloth sanitizing solution stored on the floor- at both bars- operator removed. Corrected On-Site