Casa Dora Italian Cafe

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flying insects under triple sink.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At callback TCS foods in walk-in-cooler that were there from previous day 45°F-48°F. Heavy whipping cream, cream cheese, butter, mozzarella cheese, house made lasagna, house made pasta dish, tortellini, house made meatballs, house made pasta sauce, raw beef, cut lettuce 45°F-48°F See Stop Sale
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. At callback observed walk-in-cooler unable to maintain temperature of 41°F and below. Ambient temperature 50°F-52°F.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 2 flying insect in the following areas: 1 under triple sink, 1 on front service line. Operator killed one by triple sink and was trying to swat at one on front service line.
  • Basic: Dead roaches on premises. At callback observed 2 dead roaches in the following areas: 1 under triple sink, 1 in non working oven. Operator cleaned up both and discarded.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At callback house made lasagna, house made cannelloni, cut lettuce, in walk-in-cooler 44°F-45°F. Operator stated he had door opened for a couple of minutes. Operator stated he plans on discarding foods in walk-in-cooler since he is not open for business right now.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. At callback no TSC foods in reach-in cooler at front spice line. Operator stated he is getting someonetotake a look at it. Ambient temperature 46°F
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At callback observed approximately 4 flying insects in the following areas: 1 under 3CS 1 near mixer 1 in front of 3CS at front service station 1 in front of reach in deep freezer at front service line. Operator was swatting trying to kill them as they were pointed out.
  • Basic: Dead roaches on premises. At callback observed approximately 7 dead roaches in the following areas: 2 under 3CS 1 in oven 1 under food warmer table 2 under microwave in prep area 1 on floor in grout in prep area Operator cleaned up and discarded dead roaches as they were pointed out.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed dead rodent on trap under shelf in back storage room. Operator discarded.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed 1 live roach in front of food warmer table. Operator killed it and discarded.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cut tomatoes, house made ranch dressing, house made bleu cheese dressing, cut lettuce, cannoli filling 44°F-49°F in reach-in cooler on front service line across from 3CS. Operator stated items went in cooler this morning when they opened at 11a. Operator removed items to place in walk-in-cooler to chill
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Ambient temperature of reach-in cooler across from triple sink on front service line at 48°F-49°F. Observed standing water in bottom of reach-in cooler. Discussed with operator to not have TCS foods in cooler until unit able to maintain temperature of 41°F and below.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 32 flying insects in the following areas: 6 on front service line by hand wash sink and fridge 8 under triple sink 5 under dishwashing machine 5 under prep table 1 under hand wash sink in prep area 1 next to hot holding food table by dining room Operator attempted to swat some of the flying insects. 6 by mixer and shelf next to mixer
  • Basic: Dead roaches on premises. Observed 2 dead roaches in the following areas: 1 next to orange hose by mixer 1 next to table by 3CS. Operator cleaned up and discarded dead roaches.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 18 rodent droppings in the following areas: 6 under dishwashing machine 4 under 3CS 4 under storage table next to walk-in-cooler 4 next to white fridge on front service line. Operator cleaned and discarded some of the rodent droppings.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 2 live roaches in pan under 3CS next to dishwashing machine. Operator killed and discarded live roaches.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At callback no change. Cut tomatoes, house made ranch dressing, house made bleu cheese dressing, cut lettuce, cannoli filling 44°F-49°F in reach-in cooler on front service line across from 3CS. Operator stated items went in cooler this morning when they opened at 11a. Operator removed items to place in walk-in-cooler to chill.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. At callback no change. Ambient temperature of reach-in cooler across from triple sink on front service line at 48°F-49°F. Discussed with operator to not have TCS foods in cooler until unit able to maintain temperature of 41°F and below.observed standing water in bottom of reach-in cooler.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At callback observed approximately 32 flying insects in the following areas: 6 on front service line by hand wash sink and fridge 8 under triple sink 5 under dishwashing machine 5 under prep table 1 under hand wash sink in prep area 1 next to hot holding food table by dining room Operator attempted to swat some of the flying insects. 6 by mixer and shelf next to mixer
  • Basic: Dead roaches on premises. At callback Observed two dead roaches in the following areas: 1 next to orange hose by mixer 1 next to table by 3CS. Operator cleaned up and discarded dead roaches.
  • High priority: Rodent activity present as evidenced by rodent droppings found. At callback observed approximately 18 rodent droppings in the following areas: 6 under dishwashing machine 4 under 3CS 4 under storage table next to walk-in-cooler 4 next to white fridge on front service line. Operator cleaned and discarded some of the rodent droppings.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At callback cut tomatoes 49°F, cut lettuce 45°F, cannoli filling 46°F. Operator stated items were placed in reach-in cooler this morning when he arrived around 10:30-11. Operator placed foods in walk-in-cooler to chill.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. At callback observed ambient temperature of reach-in cooler at front service line at 52°F. Observed standing water in bottom of cooler. Discussed with operator to not put any TCS foods in reach-in cooler until it's able to maintain temp of 41°F and below. He stated he cleaned coils yesterday and thought it was working ok.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At callback observed 8 flying insects in the following areas: 1 on front service line 4 under dishwashing machine 3 under triple sink Operator swatted flying insects as they were pointed out.
  • Basic: Dead roaches on premises. Observed approximately 6 dead roaches in the following areas: 1 on front server line behind reach in freezer 1 by bag in box soda boxes in storage room 4 on glue trap under mixer in prep area Operator cleaned up dead roaches as they were pointed out.
  • High priority: Rodent activity present as evidenced by rodent droppings found.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes, house made Italian dressing, house made bleu cheese dressing, butter (46°F-55°F - Cold Holding) in reach-in cooler on front service line. Operator unsure of when foods stopped maintaining temperature of 41°F and below. See Stop sale. Also, fresh garlic with oil, mozzarella cheese, (46°F-50°F - Cold Holding) on top of flip top reach-in cooler on cook line. Items were left in cooler overnight, operator unsure when foods got out of temperature of 41°F and below. See Stop sale
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed two containers of white substance on cook line that were removed from their original packaging unlabeled. Operator labeled salt and sugar.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cut tomatoes, house made Italian dressing, house made bleu cheese dressing, butter (46°F-55°F - Cold Holding) in reach-in cooler on front service line. Operator unsure of when foods stopped maintaining temperature of 41°F and below. Also, fresh garlic with oil, mozzarella cheese, (46°F-50°F - Cold Holding) on top of flip top reach-in cooler on cook line. Items were left in cooler overnight, operator unsure when foods got out of temperature of 41°F and below. Stop sale. Also, house made meatballs, house made lasagna, cut melon (44°F-48°F - Cold Holding) in walk-in-cooler. Operator stated he had door opened when he was setting up for the day. Operator stated he will make sure door stays closed.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed bag of onions and a sealed box of food stored on floor in walk-in-cooler. Employee removed from floor to properly store.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee arrive to work and started to touch clean utensils. Discussed with operator about employee washing hands when they arrive to work before touching anything. Operator discussed with employee and employee washed hands.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed cup/ bowl without handles used to dispense salt and sugar on cook line. Operator removed souflee cups/ bowl from both foods.
  • Basic: Equipment in poor repair. Observed gasket on reach in deep freezer in back storage area torn.
  • High priority: Nonfood-grade bags used in direct contact with food. Observed raw fish in reach in deep freezer in back storage room stored in direct contact of a non food grade thank you bag. Discussed with operator.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler on front service line unable to maintain temperature of 41°F and below. Ambient temperature 51°F. Observed standing water in bottom of reach-in cooler.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute and soda nozzles on soda machine at front service line soiled with residue. Also, white deflector plate in ice machine in back storage room soiled with residue. Also, fryer baskets soiled with an accumulation of grease and food debris.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave and interior of pizza oven has an accumulation of debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in fridge on front service line and reach-in coolers on cook line soiled with an accumulation of debris and residue. Also, bottom of front display case at front counter soiled with accumulation of debris.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 14 flying insects in the following areas: 2 at front service line hand wash sink 2 by fridge at front service line 1 in prep area 6 under triple sink 2 near empty buffet table 1 at hand wash sink in prep area. Operator swatted and tried to kill flying insects as they were pointed out.
  • Basic: Dead roaches on premises. Observed 10 dead roaches in the following areas: 2 by dough mixer 3 in bottom area of dessert display case at front counter 5 on corner of prep table. Operator cleaned up dead roaches and discarded.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 35 rodent droppings in the following areas: 29 on top of dishwashing machine 6 on floor under dishwashing machine. Operator cleaned up droppings and discarded.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed gap at bottom of back door not protected and vermin present.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Observed standing water in front of triple sink. Employee squeegeed water up. Also, standing water in reach-in cooler on front service line across from hand wash sink.
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable odor near triple sink.