Carmine's Clam House
Last inspected: Jul 8, 2015
95
Score
Inspectors have visited Carmine's Clam House nine times, with records going back to 2010. The most recent report on file is from Jul 8, 2015. Low risk means the most recent visit produced few or no significant findings. Carmine's Clam House's record stops at Jul 8, 2015, more than two years back, so current conditions may differ.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up seven times.
Restaurants in Chicago average 81, so Carmine's Clam House is doing better than most peers. The file should reassure diners considering a visit.
9
Inspections
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Critical latest
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Major latest
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Minor latest
Inspection History
Jul 8, 2015
Routine
1 minor violation.
View 1 violation
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: NOTED SHELLFISH (OYSTERS AND MUSSELS) IN CONTAINERS WITH NO TAGS AND ANOTHER CONTAINER WITH TWO BAGS OF MUSSELS COMMINGLED.INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO THE SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED FOR AN ADDITIONAL 90 DAYS.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $250.00 CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
1
95
Jun 27, 2014
Complaint
8 minor violations.
View 8 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED MOLDY CAULK AT MAIN DISH ROOM 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN ALL CAULKING.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BETWEEN THE STOVES ON THE MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL COOKING EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED VOIDS IN THE GROUT BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND INSIDE OF WALK IN COOLERS. INSTRUCTED TO REGROUT BETWEEN THE FLOOR TILES AND TO MAINTAIN THE GROUT.
34
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED SOME CRACKED FLOOR TILES IN WOMANS WASHROOM. MUST REPAIR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS WITH ACCUMULATED DUST THROUGHOUT THE PREP AREAS AND IN THE EMPLOYEES RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
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Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AT THE MAIN LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A SMALL AMOUNT OF CLEAR WATER LEAKING FROM FLOOR UNDER TOILET IN LADIES WASHROOM. INSTRUCTED TO REPAIR LEAK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED WET MOP STORED IN THE MOP BUCKET IN THE MAINTENANCE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
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67
May 1, 2014
Routine
8 minor violations.
View 8 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED MOLDY CAULK AT MAIN DISH ROOM 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN ALL CAULKING.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BETWEEN THE STOVES ON THE MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL COOKING EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED VOIDS IN THE GROUT BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND INSIDE OF WALK IN COOLERS. INSTRUCTED TO REGROUT BETWEEN THE FLOOR TILES AND TO MAINTAIN THE GROUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED MISSING WALL TILES BEHIND THE FRYERS AT THE APPETIZER PREP LINE. INSTRUCTED TO PROVIDE AND MAINTAIN WALL TILES.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS WITH ACCUMULATED DUST THROUGHOUT THE PREP AREAS AND IN THE EMPLOYEES RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AT THE MAIN LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED WET MOP STORED IN THE MOP BUCKET IN THE MAINTENANCE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
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67
Jul 18, 2013
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS.
32
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
40
90
Jul 2, 2013
Suspected Food Poisoning
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PANTRY SALAD COOLER WITH AN AIR TEMPERATURE OF 45.1F AND THE COOK'S LINE COOLER NEXT TO THE 1 COMPARTMENT PREP SINK WITH AN AIR TEMPERATURE OF 55.4F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. BOTH COOLERS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN ALL COOLERS BELOW 40F. THE PANTRY SALAD COOLER WAS REPAIRED UPON MY RETURN ON 7/3/13 AND IS NOW MAINTAINING A TEMPERATURE OF 39.9F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE COOK'S LINE PREP COOLER: SAUSAGE AT 39.3F, BACON AT 53.6F, CHEESE AT 55.4F, ROASTED RED PEPPERS AT 69.6F, RICOTTA CHEESE AT 61.7F, VEAL AT 50.0F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: CREAM SAUCE AT 57.1F, SOUP AT 43.8F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PANTRY PREP COOLER: EGGS AT 51.4F, CHEESE AT 48.5-53.2F, CAESAR DRESSING AT 52.F, CUT TOMATOES AT 48.3F. OBSERVED MILK IN THE COFFEE STATION COOLER AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 67# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED PIECES OF PAPER BAG REMNANTS MIXED IN WITH THE SUGAR IN A DRY FOOD STORAGE CONTAINER. MANAGEMENT VOLUNTARILY DISCARDED THE ENTIRE BIN OF SUGAR. SERIOUS VIOLATION 7-38-005A.
16
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: OBSERVED THE EXPOSED HANDSINK IN THE BASEMENT DISHWASHING AREA IMPROPERLY MAINTAINED. NO HOT OR COLD WATER WAS AVAILABLE AT THE HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT THE HANDSINK AND MAINTAIN ALL HANDWASHING SINKS AT ALL TIMES. SERIOUS VIOLATION 7-38-030.
26
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATION FROM REPORT #1138714 ON 12/20/12 NOT CORRECTED: 32/01 - MISSING ICE BIN COVERS AT BAR AREA, INSTRUCTED TO INSTALL. SERIOUS VIOLATION 7-42-090.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALL OF LIQUOR STORAGE ROOM IS IN DISREPAIR. MANAGEMENT INSTRUCTED TO REPAIR THE WALL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE THE MISSING LIGHT SHIELD ABOVE THE DISHWASHING MACHINE IN THE BASEMENT.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
40
64
Dec 20, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MISSING ICE BIN COVERS AT BAR AREA, INSTRUCTED TO INSTALL.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: HEAVY DUST BUILD-UP AT WALK-IN COOLER FAN COVERS, INSTRUCTED TO CLEAN ANDMAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: A HOSE IS ATTACHED AT A FAUCET IN DISH WASHING AREA WITHOUT A VACUUM BRAKER, INSTRUCTE DTO INSTALL.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MISSING THERMOMETER AT PREP COOLER. INSTRUCTED TO INSTALL
40
82
Sep 21, 2011
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR GROUTING BY THE 3-COMP SINK AREA OF THE BAR, AT COOK'S LINE & AT 2nd FLOOR DISHROOM MUST BE FIXED, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
95
Sep 13, 2011
Routine
6 minor violations.
View 6 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: (7-30-030) INADEQUATE SANITIZING AT DISHMACHINE. FOUND THE 2nd FLOOR DISHMACHINE NOT PROPERLY SANITIZING WITH 0-PPM OF CHLORINE AT 152F RINSE TEMPERATURE, WHILE BEING USED. INSTRUCTED TO USE THE 3-COMP. SINK (QUATS SANITIZER) OR THE 1st FLOOR LOW TEMP. DISHMACHINE, UNTIL FIXED. UNIT TAGGED. MUST KEEP AT 100-PPM CHLORINE OR 180F FINAL RINSE TEMPERATURE TO ADEQUATELY SANITIZE UTENSILS/EQUIPMENT. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 12- SMALL/FRUIT FLIES ON WEST WALL & FRAMES ON SAME WALL; 8-ON WALLS BY THE STAFF STATION TOWARDS THE OUTDOOR PATIO; ABOUT 30-ON THE CEILING SURROUNDING THE BAR AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INTERIOR PANEL OF COOLER DOOR AT WAIT STAFF STATION (1st FL) IS PULLING AWAY FROM THE DOOR FRAME; RUBBER GASKETS OF COOLER DRAWER IS RIPPED-(2nd FL KITCHEN) MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FAN GUARDS OF COOK'S LINE COOLER, INTERIOR VENT OF DISHMACHINE (2nd FL), COOLER DOOR GASKETS NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS AT BAR & DISHROOM AREAS MUST BE KEPT DRY AT ALL TIMES. FLOOR GROUTING BY THE 3-COMP. SINK AREA OF THE BAR, AT COOK'S LINE & AT 2nd FL DISHROOM MUST BE FIXED, TO PREVENT PEST HARBOARGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WATER-STAINED OR MISIING CEILING TILES AT REAR DRY STORAGE ROOMS, PREP AREAS & DISHROOM MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
35
74
Nov 24, 2010
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN POOR REPAIR. MUST REPLACE AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF REGROUTING. MUST GROUT IN VARIOUS AREAS OF PREMISES. MUST MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS THROUGH OUT PREP AREA IN NEED SOF DETAIL CLEANING TO REMOVE SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF SHEILDING WITH PROPER COVERS. MUST CORRECT AND MAINTAIN
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Frequently Asked Questions
When was Carmine's Clam House last inspected?
The most recent health inspection at Carmine's Clam House on file is from Jul 8, 2015. The public record contains nine inspections in total.
What is the most common violation at Carmine's Clam House?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Carmine's Clam House.
Has Carmine's Clam House's inspection record improved over time?
Results have been roughly steady. Inspections at Carmine's Clam House have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Carmine's Clam House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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