Cha Bella

Observed no paper towels at the handwashing sink in the main kitchen.

CA/COS: PIC stocked paper towels in the dispenser.

RCA: 511-6-1.07(3)(b) - Hand Drying Provision (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

Observed reduced oxygen packaged (ROP) pork chops being actively cooking using the sous vide method without an approved variance or HACCP plan on file.

CA/COS: PIC discontinued the sous vide process for the reduced oxygen packaged pork chops.

RCA: Except as specified under paragraph 3 of this subsection and subsection (l) of this Rule, a food service establishment that packages food using a cook-chill or sous vide process shall:

(i) Prior to implementation, provide a HACCP plan that contains the information as specified under DPH Rule 511-6-1-.02(8)(a)through(g) to the Health Authority; Pf

(ii) Ensure the food is:

(I) Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the bagged product to another business entity or the consumer, Pf

(II) Cooked to heat all parts of the food to a temperature and for a time as specified under DPH Rule 511-6-1-.04(5)(a), P (III) Protected from contamination before and after cooking as specified within DPH Rule 511-6-1-.04 (4) and (5) of this Rule, P

(IV) Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135°F (57°C), P

(V) Cooled to 41°F (5°C) in the sealed package or bag as specified under DPH Rule 511-6-1-.04 (6) (d) of this Rule and subsequently: P

(A) Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C) and held at that temperature until consumed or discarded within 30 days after the date of packaging; or

(B) Held at 41°F (5°C) or less for no more than 7 days, at which time the food must be consumed or discarded; or

(C) Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C), removed from refrigeration equipment that maintains a 34°F (1°C) food temperature and then held at 41°F (5°C) or less for no more than 7 days, not to exceed 30 days from its date of packaging, at which time the food must be consumed or discarded;

Observed buildup of food debris and water inside reach-in coolers. Observed build-up of residues and debris in prep top holding. Observed dust and debris on shelving over prep-top stations.

RCA: PIC shall ensure that the areas of concern are cleaned during facility deep cleans and cleaned at a frequency to prevent build-up.

Observed chlorine sanitizer at the dish machine not dispensing.

CA: PIC shall call chemical service representative for unit repair. Unit shall not be used for sanitization until repaired and able to sanitize at 50ppm. The 3 compartment sink shall be used for washing, rinsing and sanitizing of dish ware and utensils.

Observed stuck on food debris on clean utensils.

CA: PIC shall have utensils rewashed and shall ensure utensils and dishware are throughly cleaned during ware washing.

(7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed items: sliced tomatoes, caramelized onions, ricotta, boiled eggs, olive tapenade, and lemons, not date marked or labeled.

CA: PIC stated they were prepared yesterday and placed date labels on items.

Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed build up of food debris and water inside reach-in coolers. Observed build-up or residues and debris in prep top holding. Observed dust and debris on shelving over prep-top stations. Observed build-up on the shelving in the walk-in cooler. Observed build-up of debris on the dishwasher.

RCA: PIC shall ensure that the ares of concern are cleaned during facility deep cleans and cleaned at a frequency to prevent build-up.

Observed fruit flies throughout the facility.

RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed build up of food debris inside reach-in coolers. Observed build-up on the underside of the shelving over the reach-in coolers. Observed build-up of debris on the dishwasher.

RCA: PIC shall ensure that the ares of concern are cleaned during facility deep cleans and cleaned at a frequency to prevent build-up.

Observed multiple damaged ceiling tiles throughout the main kitchen and the the dish washing area.

RCA: All physical facilities shall be maintained in good repair. PIC shall replace ceiling tiles as soon as possible.