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Carmine's

September 13, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: (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 TEMP. DISHMACHINE, UNTIL FIXED. UNIT TAGGED. MUST KEEP AT 100-PPM CHLORINE OR 180F FINAL RINSE TEMPERATURE TO ADEQUATELY SANITIZE UTENSILS/EQUIPMENT. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: (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 SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 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 cleanable, and durable, and shall be in good repair.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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 easily cleaned, and be kept clean and in good repair.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35

What changed since the previous inspection?

Compared with Pass on November 24, 2010: 2 findings appeared for the first time. 4 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.