PORTO BELLA ITALIAN REST & PIZZA

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic 64F. Per operator food not prepared or portioned today. Per operator food held out of unit less than four hours. Operator placed in ice bath. **Corrective Action Taken**

  High Priority

• 12A-28-4CriticalCorrected on site

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch pants and then proceeded to touch raw dough without washing hands. Advised operator to wash hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored over marinara sauce. Operator stored raw burgers properly. **Corrected On-Site**

  High Priority

• 21-03-4

  Wet wiping cloths stored in detergent and sanitizer mixed together.

  Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloth bucket stored in bleach and soap. Operator remade.

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator big 6 poster.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator big 6 poster.

  Intermediate

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave at cook line.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food debris at cook line.

  Intermediate

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris. Observed reach in coolers at cook line soiled with food debris.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease and food debris throughout kitchen.

  Basic