Lady Gaga might love the pasta dishes at Joanne Trattoria, after all her parents own the Upper West Side restaurant, but don't expect city health inspectors to be taking up the superstar's recommendations anytime soon.
The New York Post reports New York City's health department slapped Joanne Trattoria with a C grade by racking up a total of 42 points for various "critical violations" including a lack of hand-washing facilities near the kitchen area and improper food placement.
Restaurant manager Travis Jones said, "We’re going to be taking it to court. So, it’s bogus until November, when it’s finalized. We’re planning on disputing it.”
Lady Gaga recently blamed Joanne Trattoria for her recent, well-publicized weight gain. She told radio host Elvis Duran, "I love eating pasta and pizza. I’m a New York Italian girl. That’s why I have been staying out of New York. My father [Joe Germanotta] opened a restaurant. It's so amazing … it’s so freaking delicious, but I’m telling you I gain five pounds every time I go in there. So my dad wants me to eat at the restaurant, and I’m, like, I’ve got to go where I can drink green juice.”
Sounds tempting, but we're detecting a bit of family bias considering the restaurant was blasted by critics including Steve Cuozzo, who sounded off on Joanne's "unspeakably fatty veal osso bucco" and "one-note orecchiette with shellfish" reminiscent of "flaccid" pasta handed out on the highways of Long Island.
But even with the C grade and Cuozzo's criticism, don't be too quick to dismiss Joanne Tratorria. There are plenty of C graded restaurants we absolutely love. Habana Outpost? The Commodore? Check out our favorites below and happy eating!
Evidence of mice or live mice present in facility's food and/or non-food areas. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility's food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies. Photo: IO
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Evidence of rats or live rats present in facility's food and/or non-food areas. Photo: Facebook
Food Protection Certificate not held by supervisor of food operations. Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Photo: Flickr/Penningtron
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Evidence of mice or live mice present in facility's food and/or non-food areas. Photo: IO
Evidence of mice or live mice present in facility's food and/or non-food areas. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Hot food item not held at or above 140º F. Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Photo: Flickr/Paul Lowry