Cha Bella

Inspector notes: 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...

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.