LA CASA BELLA, 2579 CROPSEY AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Jun 07, 2014 | 7 |
- | May 22, 2014 | - |
| Jan 08, 2014 | 27 |
08A (General Violations Conditions - Vermin/Garbage) | Dec 02, 2013 | 4 |
| Nov 29, 2013 | 15 |
| Nov 26, 2013 | 43 |
| Jun 17, 2013 | 22 |
| Jun 01, 2013 | 39 |
| Dec 17, 2012 | 9 |
| Sep 25, 2012 | 44 |
| May 09, 2012 | 12 |
| Apr 24, 2012 | 23 |
| Dec 15, 2011 | 5 |
| Nov 28, 2011 | 70 |
- Violation descriptions:
- 02B - Hot food item not held at or above 140F.
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
- 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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