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FALMOUTH BELLA ROMA PIZZA

129 FALMOUTH BACK, FALMOUTH · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean & paint dishwashing area under sinks. Provide proper labelling for store products (pizza & subs) including list of ingredients and allergens.
  2. Inspection

    2 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETRIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Main refrigerated prep. table still variable temperatures and top not holding <= 4C / 40F in foods. Operator to temporarily manage issue with use of ice or use other working refrigeration and ensure <=40F storage maintained.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Validate dishwashing processes. Obtain test strips. Replace ceiling tiles where removed or damaged. Clean & paint dishwashing area walls. Provide proper labelling for store products (subs / pizza).
  3. Inspection

    2 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Main refrigerated prep. table not holding <= 4C / 40F in foods. Unit again adjusted by operator during inspection. Operator to manage issue.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Follow proper manual dishwashing methods. Validate process. Obtain test strips. Replace ceiling tiles where removed or damaged. Clean & paint dishwashing area and fill in holes in walls. Labelling for store product to include list of ingredients and allergens.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Follow proper dishwashing methods of wash, rinse, sanitize and air dry. Educate staff. Replace ceiling tiles where removed or damaged. Clean & paint dishwashing area and fill in holes in walls. Labelling for store product to include list of ingredients and allergens.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding food >= 60c /140F. Small amount of food held in Temperature Danger Zone for > 2 hours was discarded during inspection. Operator to cease use of grates that keep food away from heat source. Have unit serviced / adjusted and holding >60 C in foods before reuse. Main refrigerated prep. table not holding <= 4C / 40F in foods. Unit adjusted by operator during inspection and will correct immediately and manage issue.
  5. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Owner must renew food hygiene course. Forward certificate copy to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Finish wall behind hot holding so cleanable construction.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.
      • Monitor hot & cold holding units at least twice daily and keep written records including any corrective actions. Two more fridges to be added to monitoring.
  6. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Owner must renew food hygiene course. Forward certificate copy to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Improve lighting throughout kitchen to 540 Lux. Relocate vacuum sealer and slicer to kitchen where handwashing station is available. Clean behind main refrigerated preparation table. Finish wall behind hot holding so cleanable construction.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM
      • Monitor hot and cold holding units at least twice daily and keep written records including corrective actions.
  7. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Owner must renew food hygiene course.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Improve lighting throughout kitchen to 540 Lux. Relocate vacuum sealer and slicer to kitchen where handwashing station is available. Clean behind main refrigerated preparation table. Finish wall behind hot holding so cleanable construction.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding product >=60 / 140F. Small amount of potentially hazardous food was discarded during inspection. Add hot holding unit to monitoring records. Have unit adjusted / serviced & hot holding >60C / 140F in that tray before reuse. Operator to manage issue.
  8. Inspection

    1 infraction

    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED. A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Improve lighting in store storage room to > 330 Lux. Additional lighting required inside canopy over table & equipment to provide >=540 Lux lighting and shielded or shatterproof type.