Gabriella's, 358 Milford-Harrington Highway, Milford, DE - Restaurant inspection findings and violations

Business Info

Name: Gabriella's
Type: Restaurant
Address: 358 Milford-Harrington Highway, Milford, DE 19963
County: Kent
Total inspections: 18
Last inspection: 08/26/2014

Restaurant representatives - add corrected or new information about Gabriella's, 358 Milford-Harrington Highway, Milford, DE »

Inspection findings	Inspection Date	Type
Sanitization of Equipment and Utensils - Methods - Hot Water and Chemical Plumbing System - Operation and Maintenance - System Maintained in Good Repair Mobile Water Tank and Mobile Food Establishment Water Tank - Operation and Maintenance - System Flushing and Disinfection Maintenance and Operation - Premises, Structures, Attachments, and Fixtures, Methods - Cleaning Maintenance Tools, Preventing Contamination Personal Cleanliness - Hands and Arms - Clean Condition Water - Source - Bottled Drinking Water Limitation of Growth of Organisms of Public Health Concern - Specialized Processing Methods - Variance Requirement Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Time as a Public Health Control Operational Supplies and Applications - Chemicals - Sanitizers, Criteria	08/26/2014	Routine
No violation noted during this evaluation.	02/06/2014	Routine
Plumbing System - Numbers and Capacities - Handwashing Facilities Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding Plumbing System - Operation and Maintenance - System Maintained in Good Repair Plumbing System - Operation and Maintenance - Using a Handwashing Facility Numbers and Capacities - Handwashing Facilities - Hand Drying Provision	09/05/2013	Followup
Plumbing System - Numbers and Capacities - Handwashing Facilities Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding	08/09/2013	Followup
Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding Plumbing System - Numbers and Capacities - Handwashing Facilities Numbers and Capacities - Handwashing Facilities - Handwashing Cleanser, Availability Numbers and Capacities - Handwashing Facilities - Hand Drying Provision Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils Operational Supplies and Applications - Storage - Separation Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking Personal Cleanliness - Hands and Arms - When to Wash	07/30/2013	Routine
No violation noted during this evaluation.	01/25/2013	Followup
Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding Operational Supplies and Applications - Storage - Separation	01/15/2013	Routine
Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Cooling Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness Plumbing System - Operation and Maintenance - Water Reservoir of Fogging Devices, Cleaning Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System Plumbing System - Location and Placement - Handwashing Facilities Sanitization of Equipment and Utensils - Frequency - Before Use After Cleaning	07/27/2012	Routine
No violation noted during this evaluation.	12/22/2011	Followup
Plumbing System - Operation and Maintenance - Using a Handwashing Facility Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils Operational Supplies and Applications - Chemicals - Sanitizers, Criteria Labeling and Identification - Working Containers - Common Name Personal Cleanliness - Hands and Arms - Clean Condition	12/09/2011	Routine
No violation noted during this evaluation.	06/21/2011	Followup
Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Protection from Unapproved Additives Operational Supplies and Applications - Chemicals - Sanitizers, Criteria Operational Supplies and Applications - Chemicals - Chemicals for Washing Fruits and Vegetables, Criteria	06/13/2011	Routine
No violation noted during this evaluation.	11/08/2010	Followup
Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Plumbing System - Operation and Maintenance - System Maintained in Good Repair Personal Cleanliness - Hands and Arms - Clean Condition Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Cooling Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils	11/01/2010	Routine
No violation noted during this evaluation.	03/19/2010	Followup
Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils Sanitization of Equipment and Utensils - Methods - Hot Water and Chemical Labeling and Identification - Original Containers - Identifying Information, Prominence Operational Supplies and Applications - Storage - Separation	03/11/2010	Routine
No violation noted during this evaluation.	01/29/2010	Other
No violation noted during this evaluation.	01/28/2010	Other

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