CRISTINO'S RESTAURANT

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing throughout entire kitchen. - From follow-up inspection 2026-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Can opener blade and soda fountain machine accumulated with black substance. Warning - From follow-up inspection 2026-01-20: Time Extended

High Priority - Employee washed hands with no soap. Observed employee rinse hands in two-compartment sink without soap. Discussed with operator proper hand-hygiene techniques.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 3:28pm. Operator placed items in ice. Rechecked temperatures a. feta cheese (45F - Cold Holding); 38f b. sliced tomatoes (47F - Cold Holding); 39f c. sliced ham (48F - Cold Holding) 38f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line at 3:58pm. Operator turned up temperature. Rechecked a. meat in tomato sauce (131F - Hot Holding) 168f Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in two-compartment sink. Discussed with operator proper hand-hygiene techniques.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler is soiled with food buildup between cracks. Operator replaced cutting board during inspection. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary testing strips for chlorine dishmachine.

Basic - Carbon dioxide tanks not secured in dry-storage room.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing in wait station area.

Basic - Floors not maintained smooth and durable in kitchen and wait station area.

Basic - Food stored on floor. Five gallon container of tomato sauce stored on floor underneath hand wash sink in kitchen. Operator removed tomato sauce from floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored between reach-in cooler and prep table. Operator removed knives. Corrected On-Site

Basic - In-use tongs stored on equipment on oven door handle between uses. Operator removed tongs from oven door. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Fan guards soiled with dust in walk-in cooler.

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Single-serve gloves stored on faucet of hand wash sink underneath paper towel dispenser exposed to drip. Employee removed gloves. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single-serve spoons at ice cream cooler not presented with handle first.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloves and engaged in food prep without changing gloves . Manager spoke with employee who then removed gloves, washed hands and put new gloves on . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute mold like substance in front beverage station. Reviewed with manager . Manager took ice dispenser apart and cleaned the ice chute during the inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Ice cubes inside hand wash sink in front line area . Reviewed with manager hand wash sinks are for washing hands only

Basic - -Food ( bag of flour) stored on floor in back kitchen near mixer . Manager relocated bag of flour - corrected on site - coolers with ice stored inside on the floor in the front line area

Basic - Accumulation of black mold-like substance in the interior of the ice machine in kitchen . Reviewed with manager

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed staff using cash register, then proceeded to scoop gelato without washing hands or putting on gloves

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Staff at pizza station observed pong hands on clothing, then proceeded to remove pizza from oven without washing hands. Same individual then put on gloves without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (67F - Cold Holding) cooler at pizza station, staff reduced quantity and added ice bath. cheesecake (49F - Cold Holding) at front counter cooler, operator voluntarily discarded Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray of pasta on top of hand sink in kitchen , removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink on cook line, replaced Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Dry storage room

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of broiler on cook line soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters above espresso maker no covered

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over sliced eggplant in walk-in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. #10 can of black olives dented at seam on shelf in dry-storage near dish area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator unable to determine the time when 12 Raw shell eggs on top of prep table near floor mixer were removed from walk-in cooler. Operator discarded raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 12:30pm reach-in cooler on cook line. Pooled raw shell eggs (68F - Cold Holding) Operator placed item in ice bath.. Re temp at 1:00pm a. Pooled raw shell eggs 39f. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 12:48pm steam table next to flat top grill chicken broth (130F - Hot Holding) Operator turned temperature up on steam table. Re temp at 1:15pm a. Chicken broth 173f Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator clean-up plan poster.

Intermediate - No proof provided that food employees dishwasher and hostesses are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health reporting agreement.

Basic - Cutting board has cut marks and is no longer cleanable. cutting board on reach-in cooler on cook line. Operator replaced cutting board. Corrected On-Site Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. #10 can of black olives dented at seam on dry-storage shelf near dish area. Operator removed # 10 can of black olives from shelf. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator stated that establishment par-cooks chicken wings to 135f then cool to 41f with in a 6 hour period. Discussed and emailed written procedures to operator. Corrective Action Taken - From follow-up inspection 2023-05-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator does not have tags for clams for 90 days Educated operator on maintaining tags in chronological order for 90 days. Corrective Action Taken - From follow-up inspection 2023-05-31: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2023-05-31: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old date marking labels stuck not food containers after washing. - From follow-up inspection 2023-05-31: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned prosciutto temped at 46F, had operator move to a different cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear of kitchen by the dish machine shows accumulation of debris on backside of slicer.

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by the food debris in the hand wash sink drain.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen to the right of the hand wash sink next to main cook line. Operator labeled as Degreaser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine in kitchen to the left of the dish machine. Operator removed and cleaned. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing or broken in kitchen underneath the three compartment sink, and hand wash sink located to the left of the mixer.

Basic - Cutting board has cut marks. Cutting board on pizza line oven shows cut marks. Repeat Violation

Basic - Equipment in poor repair. Torn gasket on two door cooler in kitchen located by the hand wash sink. Torn gasket on top right drawer underneath the flattop grill in the kitchen. Torn gasket on two door deli cooler behind the flattop grill in kitchen. Interior of ice machine, white plastic piece is cracked.

Basic - Floors not maintained smooth and durable. Floor in kitchen by hand wash sink and mixer shows wear and is no longer smooth and durable.

Basic - Food stored on floor. Case of ricotta on ground in walk-in cooler. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen, to the right of the fryer shows accumulation of debris on interior bottom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen on main cook line shows accumulation of debris and grease. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in kitchen on main cook line behind the grill and flattop grill show accumulation of debris and grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front of establishment, to the right of the pizza oven at the hand wash sink, wiping cloth stored on hand wash sink faucet. Employee moved to sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Wood food-contact surface not properly sealed. Front counter like furniture in kitchen, behind the fryers is not sealed or smooth and cleanable.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped at 1:43. cut tomatoes (45F - Cold Holding); raw calamari (49F - Cold Holding); heavy whipping cream (50F - Cold Holding) Retemped at 2:31 Cut tomatoes-41F Raw calamari-38F Heavy whipping cream-42F Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. On shelves in walk in cooler. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Three staff training is past expiration date. Educated Person in charge that these employees must be renewed. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Drooping ceiling in kitchen above the dough mixer.

Basic - Cutting board has cut marks and is no longer cleanable. On main cook line shows cut marks. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. 2 Employees without any hair restraints. Employees put hair restraints on. Corrected On-Site

Basic - Food stored on floor. I bag of meatballs in the walk in cooler. Employee elevated properly off the ground. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On 2 door deli cooler at main cook line has no ambient thermometer present.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen show accumulation of debris. Gaskets on 2 doordeli cooler show accumulation of debris. Accumulation of debris or mold like substance on the soda machine behind the metal arms. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes in hallway leading to restrooms.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Wine fridge in hallway leading to the restrooms.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth in walk in cooler. Employee moved out of cooler. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Establishment had salt bin labeled, but not sugar bin. Employee labeled properly. Corrected On-Site