BELLY BLISS CAFE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server prep area, observed cut melon (52F - Cold Holding); butter (72F - Cold Holding) without a time mark. Operator stated foods have been removed from refrigeration about an hour ago.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. At time of inspection observed 5 food handlers. Certified food manager arrived at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer; raw steak stored over cooked beef- not all products commercially packaged. Operator removed raw steak to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; raw eggs no shell (48F - Cold Holding) Per operator raw egg no shell stored at cook line for 1.5 hours. Recommended operator the time as public health control form. Operator removed raw eggs no shell container to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container near cook line. Operator removed the container. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice bucket not stored inverted. Operator stored ice bucket inverted. Corrected On-Site

Basic - Employee wearing watch other than a plain ring on their hands/arms while preparing food at cook line. Employee removed her watch. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage. Operator labeled sugar container. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. house made hollandaise (71 F- Hot Holding.) operator stated foods had only been out at room temperature for less than two hours. Provided operator with time as a public health control form. Operator began to fill form out and time marked house made hollandaise sauce. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, eggs Benedict, hollandaise sauce, poached eggs do not have an asterisk indicating the consumer advisory on the menu. Operator began to mark raw food items on menu with marker. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees began to sign form. Corrective Action Taken