Carmines

Inspector notes: Food contact surfaces of equipment/utensils slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use slicer until it is properly cleaned and sanitized.

Inspector notes: Ham, bolognese, refried beans, demi glaze, corn beef, and alfredo sauce were observed being held past the date of disposition. All food was voluntarily disposed of at the time of inspection.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment is to sanitize in the 3-bay sink until the dishwasher is able reach the proper sanitizing solution. 3-bay sink was set up at the time of inspection.

Inspector notes: No running water was observed in the kitchen bathroom hand sink. Cold and hot running water must be supplied at every hand sink.

Inspector notes: The ware washing area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Establishment is to install a hand sink in the ware washing room.

Inspector notes: Food contact surfaces of equipment/utensils slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use slicer until it is properly cleaned and sanitized.

Inspector notes: Chicken wings, cheese, ham, and meatballs were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, soup was placed hot in the refrigerator in containers greater than four inches deep. Soup was divided into small containers to continue cooling at the time of inspection. Proper cooling methods reviewed with PIC.

Inspector notes: The presence of mice is not controlled as evidenced by an accumulation of droppings throughout the kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to clean any and all droppings using appropriates means of sanitization. Establishment is to continue to work with pest control and increases visits as frequently as needed. Establishment is to have a pest control report available for inspector at the time of next inspection.

Inspector notes: The floors in the kitchen area has an accumulation of soil residue, droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Hollandaise was observed held at 108 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.

Inspector notes: Measuring cup was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: The non-food contact surfaces of the prep unit has pooled liquid and food debris.

Inspector notes: The hand-washing sink in the restroom was lacking signage.

Inspector notes: Prep unit door gaskets were observed in poor repair.

Inspector notes: The door to the customer toilet room is not self-closing.

Inspector notes: Prep unit door gaskets were observed in poor repair.