Bella Italia, 308 W WYATT EARP BLVD, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Bella Italia
Type: Restaurant
Address: 308 W WYATT EARP BLVD, DODGE CITY, KS 67801
Phone: 620-225-1800
Total inspections: 7
Last inspection: Oct 22, 2015

Restaurant representatives - add corrected or new information about Bella Italia, 308 W WYATT EARP BLVD, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --A cup with no handle was in a container of salt in the basement. Repeated KDA_3_50116A1 - --Setting on the west side of the grill by the wall: ready to eat chicken breast 107 F. The chicken had been cooked two hours prior, then sat on the grill with no heat, as per employee. "Corrected on site" (COS-employee placed in cooler). Repeated KDA_3_50116A2 - --Cold Tech cooler: ready to eat lasagna 47 F, ready to eat pasta noodles 45 F, ready to eat pasta noodles #2 50 F, ambient air temperature of 50 F. Several sheet trays of room temperature had been placed in the cooler one hour prior, as per employee. (COS-foods were moved to another cooler). Repeated KDA_3_50118A1 - --A plate of ready to eat lasagna (prepared 10/12) was held over 7 days in the kitchen cooler. Two plates and one large pan of ready to eat lasagna (prepared 10/12) was held over 7 days in the Cold Tech cooler. (COS-discarded). KDA_4_10111A - --Salt, sugar, and bread crumbs were stored in direct contact with multi-purpose Rubbermaid Roughneck storage containers in the basement. Repeated KDA_Defacto - --Front counter: garlic in oil 43 F	10/22/2015	6	Follow-up	Out
KDA_3_30111B - --An employee sprinkled shredded cheese on top of a ready to eat pizza with her bare hands. The pizza had just been placed in the serving window when the inspector arrived on site. KDA_3_30211A1b - --Packages of raw beef were stored on the top shelf over ready to eat pasta noodles and lasagna in the kitchen Coke cooler. A plate of raw chicken was stored on top of ready to eat lasagna in the kitchen Coke cooler. A container of raw chicken was stored over ready to eat lasagna in the kitchen Coke cooler. "Corrected on site" (COS-separated). KDA_3_30412B - --A cup with non handle was stored in the container of sugar in the basement. KDA_3_50116A1 - --Setting in a skillet at room temperature north of the grill: ready to eat grilled chicken 82 F. The chicken had been cooked 1 1/2 hours prior, as per owner. (COS-reheated on the grill to 167 F). KDA_3_50116A2 - --Setting on the counter in the waitstation by the serving window: chopped garlic in oil 68 F. The garlic in oil had been setting at room temperature for 2 1/2 hours, as per employee. (COS-placed in an ice bath). KDA_3_70111D - --An employee sprinkled shredded cheese on top of a ready to eat pizza with her bare hands. The employee did not discard the pizza after being contaminated by her bare hands. KDA_4_10111A - --Salt, sugar, and bread crumbs were stored in direct contact with multi-purpose Rubbermaid Roughneck storage containers in the basement. KDA_4_30212A - --There was not a thermometer available to measure internal food temperatures. KDA_7_10211 - --A clear solution was stored in an unlabeled red bucket in the waitstation south of the fountain machine. The solution in the container was soap and water, as per employee. (COS-labeled). KDA_7_20211A - --A can of Raid bed bug and flea repellent (EPA # 1021-1767-4822) was setting under the north kitchen hand washing sink. The owner stated the spray had been used outside for flying insects. (COS-removed from the kitchen). KDA_Defacto - --Dishmachine: 50 parts per million chlorine --Grill: grilled chicken 167 F --Kitchen Coke cooler: cut ready to eat sausage 38 F Make table: ambient air temperature of 43 F Storage room Coke cooler: ambient air temperature of 43 F Edesa cooler: ambient air temperature of 42 F Cold Tech cooler: ambient air temperature of 43 F	10/12/2015	11	Regular	Out
Details not available.	04/15/2014
Details not available.	04/01/2014
Details not available.	06/11/2013
Details not available.	04/15/2013
Details not available.	04/03/2013

KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_70111D - FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other persons through Contact with their Hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20211A - Necessary Chemicals - only those POISONOUS or TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the Cleaning and SANITIZING of equipment and UTENSILS and for the CONTROL of insects and rodents, shall be allowed IN a FOOD ESTABLISHMENT.

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Bella Italia, 308 W WYATT EARP BLVD, DODGE CITY, KS - Restaurant inspection findings and violations

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