Porto Fino Pizza & Rest, 736 Ferry Cut Off, New Castle, DE - Restaurant inspection findings and violations

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Business Info

Name: Porto Fino Pizza & Rest
Type: Restaurant
Address: 736 Ferry Cut Off, New Castle, DE 19720
County: New Castle
Total inspections: 18
Last inspection: 05/20/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 05/20/2014Followup
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding (corrected on site)
 05/13/2014Routine
No violation noted during this evaluation. 11/14/2013Routine
No violation noted during this evaluation. 06/13/2013Followup
  • Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
  • Numbers and Capacities - Utensils, Temperature Measuring Devices, and Testing Devices - Sanitizing Solutions, Testing Devices
 05/30/2013Routine
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Protection from Unapproved Additives (corrected on site)
 11/13/2012Routine
No violation noted during this evaluation. 05/18/2012Followup
  • Limitation of Growth of Organisms of Public Health Concern - Specialized Processing Methods - Reduced Oxygen Packaging, Criteria
 05/01/2012Routine
No violation noted during this evaluation. 10/31/2011Routine
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
 10/27/2010Routine
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking (corrected on site)
 04/05/2010Routine
No violation noted during this evaluation. 02/12/2010Complaint
  • Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
  • Protection From Contamination After Receiving - Preventing Contamination from Equipment, Utensils, and Linens - Food Contact with Equipment and Utensils (corrected on site)
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
  • Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
 09/09/2009Routine
No violation noted during this evaluation. 03/23/2009Routine
No violation noted during this evaluation. 10/15/2008Followup
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
  • Protection From Contamination After Receiving - Preventing Contamination from Equipment, Utensils, and Linens - Food Contact with Equipment and Utensils (corrected on site)
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
  • Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
 09/25/2008Routine
No violation noted during this evaluation. 09/27/2007Followup
  • Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
 09/13/2007Routine

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