Carmine's La Trattoria

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed breath strip on tongue and without washing hands handled container of cut lettuce, discussed with operator employee washed hands. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw veal stored above cooked potatoes, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in single door raw calamari (61F - Cold Holding); raw fish (63F - Cold Holding); cooked chicken wings (67F - Cold Holding); clams (61F - Cold Holding) per operator products not portioned or prepared today and held in unit for 6+ hours with unit turned off, discussed with operator see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in single door raw calamari (61F - Cold Holding); raw fish (63F - Cold Holding); cooked chicken wings (67F - Cold Holding); clams (61F - Cold Holding) per operator products not portioned or prepared today and held in unit for 6+ hours with unit turned off, discussed with operator see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line cooked sausage and potatoes held on time is a public health control written procedures not time marked, discussed with operator who started a new time tracking log. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled personal cell phone and without washing hands employee placed gloves on and handled raw fish, discussed with operator employee washed hands and changed gloves. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler that's turned off breaded raw veal (63F - Cooling) at 11:35 since 10:00 to 61F at 12:00, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to another cooler to chill. **Corrective Action Taken**

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee beverage stored on cutting board, discussed with operator who discarded drink. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handle, discussed with operator to remove tongs.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; Manager educated and employee washed hands; **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 wheels of parmigiana cheese used to place, cooked pasta with stock, inside - walk-in cooler and freezer;

High Priority - Toxic substance/chemical improperly stored. Winded bottle stored next to clean dishes on the rack by servers area in the kitchen Removed **Corrected On-Site**

Intermediate - mussels tag removed from original container prior to container being emptied- operator could not find tag but placed in invoice ; **Corrected On-Site**

Basic - Standing water in bottom of reach-in-coolers at cook line

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- operator changed water **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked octopus in cooler at cook line Stored properly **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching dry soiled towel and touching foods without washing hands; operator educated; employee washed hands; **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (43-49F - Cold Holding); risotto (43-50F - Cold Holding);in coolers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked ; Smaller portions made **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); marinara sauce (120F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; operator turned steam table to high and returned food to be reheated to 165 F **Corrective Action Taken**

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied- tag placed with the food **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner- foods like squid and beef Twain's in standing water Cold water turned on **Corrected On-Site**

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 - 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**

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