Joey Gerard's - A Bartolotta Supper Club

Year by year

Inspections

1. Sep 15, 2026 Re-inspection · No items found

   No violations cited.

2. Sep 1, 2026 Routine · 4 priority, 5 priority foundation, 6 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employees observed not washing hands during food preparation as often as necessary to remove soil & contamination and to prevent cross contamination when changing tasks this then results in not washing hands before putting on gloves to initiate a new task working with food. This took place multiple times on the cook-line especially when switching between working with raw food and then working with ready to eat (RTE) food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Onsite Correction: Employees were explained when is the appropriate time to wash there hands. Employees were then instructed to remove there gloves & go wash there hands. As for the food product it was discarded.

     Code 2-301.14

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between working with ready-to-eat foods & then raw animal foods especially when they become damaged or soiled by wiping cloth, tongs, & non-food contact surfaces.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. Onsite Correction: Discarded potentially contaminated food item. Discarded dirty wiping cloth. Single-use gloves were discarded. Employee washed hands & then put

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Mashed potatoes in countertop food warmer is hot held below 135°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Onsite Correction: Mashed potatoes were placed in countertop food warmer upon arrival to conduct retail-food inspection from the Upright 2DR Hot Holding Cabinet. Food temperature was taken right away & it was recorded at 128 F. Inspector instructed PIC to turn up the countertop food warmer to a higher h

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cut lettuce in container held in the ice bath is cold held below 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Onsite Correction: Discarded & changed out.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding hot holding, cold holding, & reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for cooling food accurately. The PIC & employees do conduct routine monitoring of food temperatures during the cooling process however the 6-hour cooling method is not met on the written logs. This is due to not understanding when the cooling process starts & ends as well as the temperature requirements throughout the cooling process.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Online menu consumer advisory is missing the disclosure statement.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Ice scoop located by the ice machine is not smooth & easily cleanable. Ice machine gasket is not free of breaks or cracks.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Salt & pepper combined is stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowl was improperly stored in 2DR Continental Prep Cooler. Base of the bowl touching lettuce stored in an uncovered container.

     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. Onsite Correction: Bowl removed from being stored in food item.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces along the pass on the cook-line is soiled with a heavy accumulation of dust. Door gasket & hinge on the 1DR Perlick Freezer is soiled with food residue & debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - APPROVED SYSTEM

     The plumbing system is not properly designed, constructed or installed. No air gap at employee handwashing sink near server station.

     Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. Referral made to the department of safety and professional services for follow up.

     Code 5-202.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling vent in the washwashing area is not designed as smooth & easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee handwashing sinks near the warewashing area, salad prep area, spices area, & near server station.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Jan 31, 2025 Follow Up · No items found

   No violations cited.

4. Dec 5, 2024 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs were observed to be on an upper shelf n the two door cooler above ready to eat items.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Blue Cheese Crumbles in the outer cold table top are cold held at 48.7°F; Shredded Cheese in outer cold table top is cold held at 46°F Jumbo Shrimp in two door cooler were cold held at 43.3-47°F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces of the cold tables are visibly soiled at hinge and bolts; Inner lining of cold tables are chipped and worn exposing fiberglass insulation.Fod Contact surfaces of the deli slicer are soiled with food debris at bolts, hinges, and mechanical housing.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean tubs are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11