CARINI'S PIZZARIA & TRATTORIA
24611 PRODUCTION CIR UNIT 4-5
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in the back prep area and on the cook line. **Warning** - From follow-up inspection 2025-02-21: Time extended to allow Operator time to resolve. **Time Extended**
Food safety inspection conducted on 2/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/13/2025
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with water stains in the back room above the tall freezers. Fan guards in the walk-in cooler have heavy dust accumulation **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in the back prep area and on the cook line. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on the cook line. Knife and spatula were removed to a clean, dry surface. **Corrected On-Site** **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of frozen chicken were thawing in a large bowl on the floor. Employee moved to refrigeration. **Corrected On-Site** **Repeat Violation** **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dishwasher. **Repeat Violation** **Warning**
- 29-11-4:Basic - Water leaking from overhead pipe in the walk-in cooler. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Inspector primed the machine and ran more than 5 times, all measuring 0 ppm. Showed staff how to set up manual warewashing and how to properly hand mix chlorine for sanitizing. . Dishwasher (Chlorine 0ppm) **Repeat Violation** **Admin Complaint**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Notified Operator by telephone. Operator called during the visit and stated he had just paid to renew the license and provided a confirmation number. However, after refreshing the app for 15 minutes, the status remained expired. Operator stated website down and called in payment. **Admin Complaint**
Food safety inspection conducted on 2/13/2025 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 9/12/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hat during the visit. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach-in door in the cook area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pans of fish and meat observed thawing in standing water in the dish area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dishwashing machine.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Supply bucket was low. Operator added chemical and primed machine which then achieved proper ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 50ppm) **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the back obstructed by a pan of meat in the basin. Operator removed pan. **Corrected On-Site**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in the walk-in cooler undated.
Food safety inspection conducted on 9/12/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).