CARBONES PIZZA ON THE PARKWAY

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Inspection history

1. Apr 28, 2026

   ✓
   2 violations

   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

2. Apr 15, 2026

   ✕
   7 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Equipment food-contact surfaces and utensils must be clean.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

3. Apr 1, 2025

   ✕
   7 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The business license must be posted where it can be easily seen.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

4. Mar 28, 2024

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • The business license must be posted where it can be easily seen.

5. May 4, 2023

   ✓
   1 violation

   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

6. Mar 29, 2023

   ✕
   11 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a covered trash can in toilet rooms.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.