Carmine'S Clam House Inc

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

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...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED MOLDY CAULK AT MAIN DISH ROOM 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN ALL CAULKING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED SOME CRACKED FLOOR TILES IN WOMANS WASHROOM. MUST REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED CEILING VENTS WITH ACCUMULATED DUST THROUGHOUT THE PREP AREAS AND IN THE EMPLOYEES RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AT THE MAIN LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED A SMALL AMOUNT OF CLEAR WATER LEAKING FROM FLOOR UNDER TOILET IN LADIES WASHROOM. INSTRUCTED TO REPAIR LEAK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED WET MOP STORED IN THE MOP BUCKET IN THE MAINTENANCE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED MOLDY CAULK AT MAIN DISH ROOM 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN ALL CAULKING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED MISSING WALL TILES BEHIND THE FRYERS AT THE APPETIZER PREP LINE. INSTRUCTED TO PROVIDE AND MAINTAIN WALL TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED CEILING VENTS WITH ACCUMULATED DUST THROUGHOUT THE PREP AREAS AND IN THE EMPLOYEES RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AT THE MAIN LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED WET MOP STORED IN THE MOP BUCKET IN THE MAINTENANCE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

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 POTENT...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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 50.0...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL OF LIQUOR STORAGE ROOM IS IN DISREPAIR. MANAGEMENT INSTRUCTED TO REPAIR THE WALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE THE MISSING LIGHT SHIELD ABOVE THE DISHWASHING MACHINE IN THE BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MISSING ICE BIN COVERS AT BAR AREA, INSTRUCTED TO INSTALL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

HEAVY DUST BUILD-UP AT WALK-IN COOLER FAN COVERS, INSTRUCTED TO CLEAN ANDMAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

A HOSE IS ATTACHED AT A FAUCET IN DISH WASHING AREA WITHOUT A VACUUM BRAKER, INSTRUCTE DTO INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER AT PREP COOLER. INSTRUCTED TO INSTALL

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(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 TEM...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

(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 SOU...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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 ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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 RE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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 prov...