BELLA'S CAFE' & BAKERY (Health Operation# 538837) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 3, 2018.
| NYS Health Operation ID | 538837 |
| Operation Name | BELLA'S CAFE' & BAKERY |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
602 Riverside Drive Clayton NY 13624 |
| Municipality | CLAYTON |
| County | JEFFERSON |
| Permitted Corporation Name | BELLA BISTRO, LLC |
| Permitted Operator Name | Melissa Ringer-Hardy |
| Permit Expiration Date | 11/01/2018 |
| Local Health Department | Watertown District Office |
| NYSDOH Gazetteer | 222800 |
| Date: 2018-08-03 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: All cold holding temperatures evaluated acceptable - RRP water within prep unit in kitchen @ 43F. sliced tomatoes within prep unit @ 44F All hot holding temperatures evaluated acceptable - cheddar broccoli soup @ 163F recommend as precautionary measure to keep prep unit lids closed when not in use, to ensure temperatures stay 45F or below. Proper glove usage observed |
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| Date: 2017-09-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All cold holding temperatures evaluated acceptable - Sauerkraut in prep unit @ 42F. Fresh fruit in prep unit @ 41F. All hot holding temperatures evaluated acceptable - Pulled pork @ 165F. Cream of broccoli @ 176F. Basement is completely dry. Water has receded and his not present in basement. No cross contamination of raw vs. ready to eat food in any refrigeration units. According to operator all refrigeration unit have been functioning properly and maintaining a temperature of below 45F. Averde storage container removed. All dishwashing is being conducted in basement as normal. | ||
| Date: 2017-06-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This was not a complete re-inspection, only looked at the prep unit that was down and the state of the flooding in the basement. The cooler in the kitchen was holding temperatures 39-45*F in both the top and the bottom portions. The ice machine is not to be used (staff stated they they are only using the one behind the bar, and basement unit was nearly over flowing), until that drain line can be corrected, the unit cleaned and sanitized. Please send in writing (or email)a work plan detailing how the facility will continue to operate and manage the flood for the remainder of the season. Operator stated that the water level was down over the weekend, about an inch or two at the high end, but 6 hours later it was back to 6 inches deep. Today it was about 6 inches deep at the base of the stairs. | ||
| Date: 2017-06-16 | Type: Inspection |
Violations:
5 critical,
4 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 11D: Non food contact surfaces of equipment not clean Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored Comments: A three bay sink has been added outside for some food prep(washing lettuce), an indirect drain is present under the sink. The water has gone down about 6 inches since the last visit. The basement planks are above, or at the water level for nearly half of the basement. One of the ice machines has been elevated, cleaned, sanitized, and put back into service. The basement is not suitable for prep, and only limited storage should occur down there. Operator has added chlorine pucks to the water to try and eliminate some of the algae growth that has begun from the water. |
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| Date: 2017-06-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Basement has 12-24 inches of water as it slopes towards the river. Cinder blocks and plywood were used to make a path, but the water is not 2-16 inches above the walkway. Prep is occurring at night in the upstairs kitchen area. The basement is used for dry storage only. I've recommended relocating the dry storage items so no one has to go down into the water. The bag in box soda is nearly submerged and needs to be addressed. The dishwasher has been relocated to a shipping container on the upper patio. It had more than adequate sanitizer and took three consecutive cycles to get up to temperature. The water lines are pex and come from inside the building, the drainline has been plumbed into the buildings main drain lines. Two ice machines located in the basement are taken out of service. A small ice machine located behind the bar was making the ice for the facility. | ||
| Date: 2016-06-21 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: all cold holding temperatures evaluated acceptable- chicken within prep unit @ 43F. onions within second prep unit @ 41F. all hot holding temperatures evaluated acceptable- pulled pork@ 175F. soup @ 171F. proper glove usage observed dishwasher meeting minimum temperature requirements of 120F. |
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| Date: 2015-07-30 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8B: In use food dispensing utensils improperly stored Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: -facility clean, in general (very busy at time of inspection) -all cold and hot holding temps evaluated were acceptable: tomatoes @ 42F, spinach artichoke dip @145F, chicken @44.2F, hamburger @ 42F -ventilation hoods clean & well-maintained -proper hair restraint and glove usage observed |
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| Date: 2014-07-25 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2013-09-05 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
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| Street Address | 602 RIVERSIDE DRIVE |
| City | CLAYTON |
| State | NY |
| Zip | 13624 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| LOST NAVIGATOR, INC. | Brian Russell | 215 James Street, Clayton, NY 13624 | 2018-07-23 |
| MAR'S PIZZERIA | Marla Hays | 210 James Street, Clayton, NY 13624 | 2018-07-18 |
| KOFFEE KOVE RESTAURANT | Initial Asset Corporation | 220 James Street, Clayton, NY 13624 | 2018-01-19 |
| LYRIC COFFEE HOUSE | Lyric Enterprises, Inc. | 246 James Street, Clayton, NY 13624 | 2018-09-05 |
| THE CHANNELSIDE | Cynthia & Peter Beattie, LLC | 506 Riverside Drive, Clayton, NY 13624 | 2018-08-24 |
| RIVER BOTTOM BAR & GRILL | River Bottom Bar & Grill, LLC. | 419 Riverside Drive, Clayton, NY 13624 | 2018-07-23 |
| THE SCOOP | Mary Zovistoski | 423 Riverside Drive, Clayton, NY 13624 | 2018-07-18 |
| RAKS WEE NEE WAGON Commissary | 436-438 Riverside Drive, Clayton, NY 13624 | 2018-07-18 | |
| JRECK SUBS | Jalapeno Eat, LLC | 514 Riverside Drive, Clayton, NY 13624 | 2018-06-28 |
| AMERICAN LEGION POST #821 | Colon Couch Post #821 | 518 Riverside Drive, Clayton, NY 13624 | 2018-06-27 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).