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Carmelina's North End

October 9, 2018 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings0

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Failed findings

Installed and Maintained

Inspector note: There is no hot water at the handsink closest to the cooking line. Provide hot and cold running water. (There is cold water and the sink is stocked with soap and paper towels) (Pass) There is no permanent handwash sink in the prep room. Have a permanent sink installed.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

Checks marked passed

Coolingcritical

Inspector note: They are cooling meatballs at room temperature spread out on a baker's rack the meatballs were initially 92F and after fifteen minutes of cooling they remained 92F. Provide proper cooling of items from 140F to 70F in two hours and then from 70F ot 41F in an additional four hours. (Items were reheated and recooled to hit proper cooling limits)
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: They have vegetables stored in vinegar out at room temperaure 54F. Provide proper cold holding of 41F or below. (The vegetables were moved to refrigerator becasue they were only brought out for service)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: They have ready to eat lettuce and herbs adjacent to raw chicken or seafood on the tops of the refrigeration. Provide separation so items cannot be cross contaminated.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees are unable to wash their hands properly because the sinks are not properly setup. Train employees in proper handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: Their is no handwash sink in the basement prep area. The closest handsink is through the hall and in the nearby dishroom. Provide a handsink in the area. (They have setup a temporary handwash station in the prep area until the sink can be installed)
code 31-5-203.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: There are multiple risk factor violation. The certified food manager needs to properly train the staff so when the the certified manager is not working there is someone who is monitoring critical limits.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: The interior of the ice machine and ice buckets are soiled with black-moldlike substance. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Pass
Test Kit Provided

Inspector note: There are no test strips available for the low temperature dishwashers or the quats sanitizer. Provide. (Dishwasher sanitizer was tested and correct at both machines between 50-100 ppm)
code 17-4-302.14* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: The ice scoop is stored on top of the ice machine. Store properly. The celan utensils are stored below the ac unit in the basement and the condensation is leaking onto the items. Store properly.
code 24-4-903.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: There are no paper towels at the handsink in the basement dishroom. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 1, 2018: 1 finding recurred. 10 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.