CONDITIONAL
Tratto Gets Conditional Pass on Health Inspection
September 11, 2025
9:30 AM - 10:45 AM
Routine Inspection
7
Total Violations
1
Major
6
Minor
1
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; HOT AND COLD RUNNING WATER AVAILABLE; PERSONAL CLEANLINESS AND HAIR RESTRAINTS.
Violations Cited
7
#21
MAJOR
HOT AND COLD RUNNING WATER AVAILABLE
Why This Matters
Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.
What Was Observed
Measured warm water at 96F at the handwash sink in the small kitchen. Provide warm water adjustable to between 100F and 108F at all handwash sinks. Observed a lack of hot water under pressure at both faucets at the three-compartment sink in the main kitchen. Both faucets provided inadequate flow of hot water to be usable. Repair both faucets so that they provide hot running water under pressure of at least 120F to both faucets.
CA Retail Food Code: Section 114192
#25
MINOR
PERSONAL CLEANLINESS AND HAIR RESTRAINTS
What Was Observed
Observed a cook in the small kitchen preparing food without wearing a hair restraint. Require all employees preparing food to wear a hat or other hair restraint.
#32
MINOR
FOOD PROPERLY LABELED & HONESTLY PRESENTED
Why This Matters
Without date labels, expired foods may be served. Listeria grows in refrigerated foods over time, especially in deli meats and soft cheeses.
What Was Observed
Observed a trio of unlabeled bulk bins (flour, two types of sugar) in the large kitchen. Label all bulk food bins with the common name of the food.
CA Retail Food Code: Section 114087, 114089
#37
MINOR
ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
What Was Observed
Observed gaps between the hood filters at the left side hood in the large kitchen. Eliminate the gaps between the filters.
#39
MINOR
WIPING CLOTHS; PROPERLY USED AND STORED
Why This Matters
Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.
What Was Observed
Observed a wet wiping towel out on the counter in the server station. Store all wiping towels in sanitizer when not in use.
CA Retail Food Code: Section 114099.6
#40
MINOR
PLUMBING; PROPER BACKFLOW DEVICES
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Observed a leak at the backflow prevention device at the dishwash machine in the large kitchen. Repair the backflow prevention device. Observed a leak at the backflow prevention device at the mop sink adjacent to the dry storage room downstairs. Repair the backflow prevention device.
CA Retail Food Code: Section 114099.6
#40
MINOR
PLUMBING; PROPER BACKFLOW DEVICES
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Observed a leak at the backflow prevention device at the dishwash machine in the large kitchen. Repair the backflow prevention device. Observed a leak at the backflow prevention device at the mop sink adjacent to the dry storage room downstairs. Repair the backflow prevention device.
CA Retail Food Code: Section 114099.6