Sturino's

Year by year

Inspections

1. Feb 19, 2026 Re-inspection · 3 priority, 6 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed carton of raw eggs stored on slotted shelf in 2 door prep cooler above opener container of tomatoes. Instructed owner to rearrange prep cooler and place raw eggs and meats on bottom shelf. Owner then moved the eggs. (This is the second repeat violation).

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on bar ice machine and 1 of 2 ice bins. Informed PIC. PIC agreed to correct. Returned on 2/19/2026 for reinspection. Observed these areas still do not have air gaps. Instructed owner to provide air gaps on these areas. Owner stated they will get an air gap. (This is the second repeat violation).

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Drano, bullets, toilet cleaner, medication, among other chemicals, in dry storage areas is stored over sugar, pasta, clean bowls, and other food preparation equipment. Informed PIC. PIC moved toxic materials away from food preparation equipment and food items. Returned on 2/19/2026 for reinspection. Observed medication such as pain relief cream and lidocane and shotgun shells on shelf next to seasnings and below clean utensils. Instructed owner to remove these items. Owner stated they will remove these items. (This is the second repeat violation).

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Both CFPM certificates expired in 2023.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed gnocchi cutter was improperly stored between tables. Instructed to remove the gnocci cutter. Owner stated they will remove the gnocchi cutter and clean it.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Observed shelfs above 4 compartment sink in the kitchen are not easily cleanable. Observed coating is coming off and exposing wood. Instructed PIC to repair or replace shelfs.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The grill, fryer, floors, walls, window sills, and equipment surfaces are not cleaned on a frequent basis. Containers that hold utensils are not maintained in clean state. Informed PIC. PIC agreed to clean. Returned on 2/19/2026 for reinspection. Observed the grill, fryer,window sills, shelfs and inside and outside of 2 door, 1 door and 2 door prep cooler surfaces are not cleaned on a frequent basis. Containers that hold utensils are not maintained in clean state. Instructed PIC to increase cleaning frequency of these areas. Owner stated they will get these areas cleaned. (This is the second repeat violation).

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Observed containers and plates are improperly stored on shelf facing up where they could be exposed to contamination. Instructed owner to flip the plates and containers so they are facing down and not exposed to contamination. Owner stated they would get this fixed.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Repeat

     WALL AND CEILING COVERINGS AND COATINGS

     Ceiling in bar and in kitchen allowing water to leak into the interior of establishment. Leaking water is caught by buckets. PIC is aware of issue and is seeking remedy.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

2. Jan 8, 2026 Routine · 6 priority, 5 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Diced vegetables found altered with mold-like substance. Informed PIC. PIC discarded affected food items.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Prep cooler. Lettuce stored under raw ground meat. Informed PIC. PIC moved raw ground meat above lettuce.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked pasta at 47F (placed in cooler at 8 PM 1/7/26) and soup in 2Dr bar cooler at 56F (placed in cooler at 9 AM 1/8/26) have not cooled within 6 hours. Informed PIC. PIC voluntarily discarded affected food items.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PIC was using water and vinegar mixture to "sanitize" food contact surfaces. Instructed PIC to use either quaternary ammonium, sodium hypochlorite ("bleach"), or iodine sanitizers for proper food contact surface sanitizing. PIC acknowledged instructions.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on bar ice machine and 1 of 2 ice bins. Informed PIC. PIC agreed to correct.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Drano, bullets, toilet cleaner, medication, among other chemicals, in dry storage areas is stored over sugar, pasta, clean bowls, and other food preparation equipment. Informed PIC. PIC moved toxic materials away from food preparation equipment and food items.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Frozen fish is being improperly thawed (temperature measured at 28F) by sitting at room temperature. Informed PIC. PIC moved frozen fish to thaw in cooler.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed homemade pizza sauce in prep cooler is improperly date marked. Informed PIC and provided education on proper date marking. PIC provided assurance that they will date mark house-made food products.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. PIC stated that thermometer was accidentally brought home. PIC provided assurance that thermometer will remain on site going forward.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. Informed PIC. PIC agreed to obtain bleach and quaternary ammonium test kit.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink located in kitchen for hand drying. Informed PIC. PIC restocked paper towel.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Both CFPM certificates expired in 2023.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The grill, fryer, floors, walls, window sills, and equipment surfaces are not cleaned on a frequent basis. Containers that hold utensils are not maintained in clean state. Informed PIC. PIC agreed to clean.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Ceiling in bar and in kitchen allowing water to leak into the interior of establishment. Leaking water is caught by buckets. PIC is aware of issue and is seeking remedy.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

3. Jan 8, 2026 Routine · No items found

   No violations cited.

4. Mar 12, 2024 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     All Food contact surface used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Items in cooler lack date marking. Provided education..

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be filled with rags and other items during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.Given 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Lasagna in the cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)