181 Thompson Street
Manhattan, NY 10012
(212) 933-0707
Current Inspection Grade: A
At A Glance
Carbone has an average score of 21.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Carbone may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
03/05/2024 | Cycle Inspection / Re-inspection | Score: 21 | Grade Pending
- (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- (Critical) Hot TCS food item not held at or above 140 °F.
- Wash hands sign not posted near or above hand washing sink.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
04/07/2023 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- (Critical) Hot TCS food item not held at or above 140 °F.
- Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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