95
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 3 graded inspections since 2024.
- Last inspected May 15, 2024: passed with 1 violation. That was over a year ago, so things may have changed.
- Keeps coming up: <div>5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. <br></div><div><br></div><div>Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. </div><div>Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was </div><div>40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and </div><div>use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F.</div><div>Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F.</div><div>Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m..</div><div>If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added. </div>, cited 3 times.
Inspection history 3 visits
- 2024
- Passed May 15
Routine Inspection
1 violation
- Minor <div>5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. <br></div><div><br></div><div>Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. </div><div>Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was </div><div>40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and </div><div>use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F.</div><div>Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F.</div><div>Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m..</div><div>If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added. </div>
- Passed Mar 21
Follow-up Inspection
1 violation, 1 critical
- Critical <div>Observed several types of pasta cooling in the walk-in refrigerator. Per cooling log, pasta was made at 1:00 p.m. today. <br></div><div>No temperatures are listed for pasta on the log, Log each type of pasta separately on the log as they will cool at different rates. </div><div>One hotel pan of pasta was stacked on top of another pan of pasta. The penne pasta that was covered was observed at </div><div>89-109 degrees F at 3:10 p.m.. Angel hair pasta observed at 73 - 82 degrees F at 3:11 p.m.. Two pans of spaghetti observed at</div><div> 53 degrees F and 43 - 62 degrees F Unknown when any of the pastas entered the temperature danger zone (42 - 134 degrees F.) </div><div>Consistently log all potentially hazardous foods until the potentially hazardous foods reach 41 degrees F. Rechecked pasta in </div><div>walk-in refrigerator at 4:08 p.m. Penne: 52 - 62 degrees F, angel hair pasta: 49 - 52 degrees F, spaghetti: both 44 degrees F.</div><div>Pasta cooling proper rate. Discontinue double stacking or covering foods that cool as this can lead to improper cooling. </div><div>Meatballs observed at 51 degrees F in 2-door refrigerator at beginning of the inspection and was 44 - 47 degrees F at 4:17 p.m.. </div><div>Meatballs not cooling at rapid enough rate. Place meatballs in more shallow pan or put in two shallow pans. </div>
- Passed Mar 13
Routine Inspection
1 violation, 1 critical
- Critical Saute station prep refrigerator: roasted potatoes made at ~ 10:00 a.m. today observed at 45- 56 degrees F at 6:02 p.m..<div> Roasted potatoes were voluntarily discarded. (~ 4lbs.) Observed 2 hotel pans of pasta in drawer. Both made at ~ 2:00 p.m. today.</div><div> Left hotel pan of pasta: 68 degrees F, right pan: 57 degrees F. Roasted potatoes and pasta are not logged on a cooling log. </div><div>Monitor potentially hazardous foods as frequently as needed to ensure all potentially hazardous foods are cooling from </div><div>135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. </div><div>Approved cooling methods/cooling logs provided in English and Spanish. Unknown when potatoes and pasta entered the </div><div>temperature danger zone (42 - 134 degrees F.) </div><div>Observed large plastic container sitting by staircase at beginning of inspection. Bolognese sauce was made at ~ 1:00 p.m. today.</div><div> Temperature of bolognese sauce at ~ 5:50 p.m. ranged from 102 -137 degrees F. No cooling log for sauce. Unknown when it </div><div>entered the temperature danger zone. Bolognese sauce was reheated to 181- 209 degrees F. Rapidly cool potentially hazardous </div><div>foods by approved methods, such as metal shallow pans, ice bath, and ice wands. </div>
Nearby
BiteKarma scores around La Ginestra, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.