Bella's Cafe' & Bakery (NYS Health Operation #538837) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 602 Riverside Drive, Clayton, NY 13624. The food service type is Food Service Establishment - Restaurant. The last inspection date is July 29, 2022.
| NYS Health Operation ID | 538837 |
| NYSDOH Gazetteer | 222800 |
| Facility Name | BELLA'S CAFE' & BAKERY |
| Operation Name | BELLA'S CAFE' & BAKERY |
| Facility Address | 602 RIVERSIDE DRIVE, CLAYTON |
| Permitted Corporation Name | BELLA BISTRO, LLC |
| Permitted Operator Name | Melissa Ringer-Hardy |
| Address | 602 Riverside Drive Clayton NY 13624 |
| Municipality | CLAYTON |
| County | JEFFERSON |
| Local Health Department | Watertown District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2023-10-31 |
| Inspection Date | 2022-07-29 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 4 |
| Violations | Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; 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 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 8D- Single service items reused, improperly stored, dispensed, not used when required; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; |
| Inspection Comments | Hot holding was appropriate, soups/gravies all above 140F. All cold holding was appropriate, sliced tomatoes 40F, cooked chicken 40F. Proper hair restraint and glove usage observed. Restrooms are clean. Proper dating of food items observed. Overall, the facility was clean and well maintained. Items in the salad prep unit are close to 45F. The bottom doors of the prep unit are constantly opened and closed during service. In addition, there were several times that the covers to the prep unit were left open, between preparing salads, etc. Please keep top of prep unit closed when not in use to ensure all potentially hazardous food items are stored at 45F or below at all times. Maintenance was scheduled to be performed on the prep unit after the facility closed, due to defrosting issues. It is suggested to take food temps throughout service to ensure that the prep unit is working correctly and is cooling food appropriately. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2022-07-29 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 12E; 5C; 8A; 8C; 8D Hot holding was appropriate, soups/gravies all above 140F. All cold holding was appropriate, sliced tomatoes 40F, cooked chicken 40F. Proper hair restraint and glove usage observed. Restrooms are clean. Proper dating of food items observed. Overall, the facility was clean and well maintained. |Items in the salad prep unit are close to 45F. The bottom doors of the prep unit are constantly opened and closed during service. In addition, there were several times that the covers to the prep unit were left open, between preparing salads, etc. Please keep top of prep unit closed when not in use to ensure all potentially hazardous food items are stored at 45F or below at all times. Maintenance was scheduled to be performed on the prep unit after the facility closed, due to defrosting issues. It is suggested to take food temps throughout service to ensure that the prep unit is working correctly and is cooling food appropriately. |
| 2020-08-11 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10A All cold holding temperatures evaluated acceptable - roasted red peppers @ 42F|All hot holding temperatures evaluated acceptable- soup @ 178F|NYS Forward Safety plan on-site|All employees wearing mask or face shield |Daily employee health screening being conducted and documented|Table separation acceptable |Implementing daily cleaning logs|Facility has closed inside dining and is only allowing outdoor seating|Proper signage for flow and social distancing on floor. |Mask signs present |
| 2019-09-12 | Inspection | Critical: 4, Noncritical: 7, Violation Items: 11A; 11D; 12E; 15A; 5A; 5B; 8A; 8C; 8E Temperature measured: roast beef = 44° F, chicken breast = 44° F, lobster chowder = 170° F, chowder = 145° F. |
| 2018-08-03 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10A; 11B; 14B; 15A; 15B; 8E 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 |
| 2017-09-08 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: 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. |
| 2017-06-27 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: 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. |
| 2017-06-16 | Inspection | Critical: 5, Noncritical: 4, Violation Items: 11D; 15A; 1B; 2C; 5A; 5B; 5E; 8A; 8B 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. |
| 2017-06-02 | Inspection | Critical: 0, Noncritical: 0, Violation Items: 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. |
| 2016-06-21 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10A; 11B; 12E; 15A; 8A; 8D; 8E 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. |
| 2015-07-30 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11C; 12E; 15A; 2C; 8A; 8B; 8D -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 |
| 2014-07-25 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 12E; 15A; 8A; 8C; 8D; 8E |
| 2013-09-05 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 11B; 14A; 1D; 3C; 8A |
| 2012-06-22 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10A; 11B; 12C; 14B; 15A; 1D; 5A; 8A; 8B; 8C |
| 2011-05-10 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 11B; 12C; 15A; 15B; 8A; 8D |
| 2010-08-23 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10B; 8A; 8B; 8E |
| 2009-08-18 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10B; 11A; 12C; 12E; 6A; 8A; 8E; 9C |
| 2008-06-20 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 15C; 8A |
| 2007-09-07 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 11A; 12C; 15A; 5A; 5D; 7G; 8A; 8C |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 5E | Critical Violation | 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7G | Critical Violation | Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
602 RIVERSIDE DRIVE |
| City | CLAYTON |
| State | NY |
| Zip Code | 13624 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Deckhand Cafe' | 246 James Street, Clayton, NY 13624 | Restaurant | 2016-08-18 |
| Lyric Coffee House · Lyric Enterprises, Inc. | 246 James Street, Clayton, NY 13624 | Restaurant | 2023-08-22 |
| Mar's Pizzeria | 210 James Street, Clayton, NY 13624 | Restaurant | 2023-05-10 |
| Lost Navigator, Inc. | 215 James Street, Clayton, NY 13624 | Tavern | 2022-08-16 |
| American Legion Post #821 · Colon Couch Post #821 | 518 Riverside Drive, Clayton, NY 13624 | Religious, Charitable, Fraternal Organization | 2022-08-04 |
| Channelside (The) · Cynthia & Peter Beattie, LLC | 506 Riverside Drive, Clayton, NY 13624 | Restaurant | 2022-09-12 |
| Koffee Kove Restaurant · Initial Asset Corporation | 220 James Street, Clayton, NY 13624 | Restaurant | 2023-05-10 |
| JRECK SUBS (Old Operator) · Jreck Subs/Clayton · Wheeze & Haney Two Enterprises | 514 Riverside Drive, Clayton, NY 13624 | Restaurant | 2005-08-18 |
| Clayton Jrecks · Jalapeno Eat, LLC | 514 Riverside Drive, Clayton, NY 13624 | Restaurant | 2013-12-18 |
| Jreck Subs/Clayton · Nc of Clayton, Inc. | 514 Riverside Drive, Clayton, NY 13624 | Restaurant | 2009-08-21 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Thousand Islands High School · Thousand Islands Central School | 8481 County Route 9, Clayton, NY 13624 | School K-12 Food Service | 2023-07-27 |
| Guardino Elementary School · Thousand Islands Central School | 600 High Street, Clayton, NY 13624 | School K-12 Food Service | 2023-03-29 |
| La Golf & Country Club, LLC · La Golf Club | 39711 Nys Route 180, Clayton, NY 13624 | Restaurant | 2022-08-10 |
| Channelside (The) · Cynthia & Peter Beattie, LLC | 506 Riverside Drive, Clayton, NY 13624 | Restaurant | 2022-09-12 |
| Tricia's Rondette Restaurant, LLC | 40685 Nys Route 12, Clayton, NY 13624 | Restaurant | 2023-06-21 |
| Mar's Pizzeria | 210 James Street, Clayton, NY 13624 | Restaurant | 2023-05-10 |
| American Legion Post #821 · Colon Couch Post #821 | 518 Riverside Drive, Clayton, NY 13624 | Religious, Charitable, Fraternal Organization | 2022-08-04 |
| Castle Ice Cream/Car Wash | 750 James Street, Clayton, NY 13624 | Restaurant | 2023-07-27 |
| RAKS WEE NEE WAGON Commissary · Rak's Wee Nee Wagon-Mobile | 436-438 Riverside Drive, Clayton, NY 13624 | Commissary | 2023-08-02 |
| Koffee Kove Restaurant · Initial Asset Corporation | 220 James Street, Clayton, NY 13624 | Restaurant | 2023-05-10 |
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| La Bella · Gilagino's Pizza, Inc. | 1566 Central Park Avenue, Yonkers, NY 10710 | Food Service Establishment | 2015-10-16 |
| Pizza Bella · Mark R. Nicholas | 17 Main Street, Hoosick Falls, NY 12090 | Restaurant | 2018-11-29 |
| Amo La Bella New York, Ltd. | 89-91 Beaver Street, Albany, NY 12207 | Restaurant | 2017-11-27 |
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| Cafe Bella Luna (The) · Redd Lily, LLC | 9633 Brewerton ROAD, Brewerton, NY 13029 | Restaurant | 2023-04-12 |
| Bella Bakery | 904 State Fair BOULEVARD, Syracuse, NY 13209 | Bakery | 2023-05-23 |
| Bella's Bakery Inc | 1389 Hempstead Turnpike, Elmont, NY 11003 | Restaurant | 2021-11-05 |
| La Nonna Bella · Mignano Restaurant Corp | 660 Franklin Avenue, Garden City, NY 11530 | Restaurant | 2021-10-21 |
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Do you have more infomration about Bella's Cafe' & Bakery? Please fill in the following form.
This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |