CARMINE'S LA TRATTORIA

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

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

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.