Bella's Italian Cafe

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Floor soiled/has accumulation of debris.

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

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 3 live flies at pizza station. 1 live fly at dish machine area. 4 live flies in dry food storage room.
  • Basic: Dead roaches on premises. 1 dead roach on wall at pizza station. 2 dead roaches on floor at food prep area in kitchen. 2 dead roaches on floor at bar. 1 roach egg sac under dish machine.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach crawling on floor in dry food storage room.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Floor soiled/has accumulation of debris.

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. Peas 47°F in reach in cooler. Manager placed on ice.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta in reach in cooler under grill.
  • Basic: Food stored on floor. Bag of flour on floor, removed at time of inspection.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle on bread.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine soiled. Cutting boards.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled throughout establishment.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from fryers.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 4 live flies near bar 5 live flies near dish area 9 live flies flying around kitchen
  • Basic: Dead roaches on premises. 4 dead roaches at bar 1 dead roach near ice cream case
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall near ice cream case 9 live roaches next to reach in cooler near pizza oven
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Back door.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair throughout establishment.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
  • Basic: Floor soiled/has accumulation of debris. Through out establishment.