PASTA FAIRE OF BELLEVIEW

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee moved trash can then touched single service items without washing hands and changing gloves. Manager spoke to employee. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager stated that bin of butter packets are held out for four hours using Time as a Public Health Control (TPHC) stating discard time was 4 pm. Tray of butter had no time mark. At 4:05 butter was still sitting at room temperature manager addressed by asking employee to take care of them. Employee placed tray of packets in walk in cooler. Stop sale issued.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager stated that bin of butter packets are held out for four hours using Time as a Public Health Control (TPHC) stating discard time was 4 pm. Tray of butter had no time mark. At 4:05 butter was still sitting at room temperature manager addressed by asking employee to take care of them. Employee placed tray of packets in walk in cooler. Stop sale issued.

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink in ware wash area. Removed during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cups in croutons. Removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dry storage area soiled with dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pans on top shelf in ware wash area. Flipped over. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top dry storage shelf. Bag on top of water softener. Both were moved. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Four knife's between make table and steam table. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of beef and pork thawing at room temperature. Manager placed in pan with water and turned on running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over cooked chicken in walk in cooler. Manager moved. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee grating cheese into cups with nail polish.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several plastic broken pans used to store food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In crock pot at front counter, spatula in water 86F. Spatula was removed. Corrective Action Taken Repeat Violation

Basic - Open dumpster lid. Two dumpsters have open lids. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Filters in server station not covered.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee entered pizza make area and picked up gloves to begin work without washing hands. Manager stopped employee and hands were properly washed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in pasta cooler: pan of raw beef on shelf over pasta. Moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: beef 50F. Sausage 50F. Items were moved to walk in cooler then 15 minutes later beef 45F. Corrective Action Taken Repeat Violation Admin Complaint

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. Time not marked on sauce at front counter. Time added. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wine cooler at front counter has food debris. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler containing pasta has an ambient temperature of 60F. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dessert cooler. Moved. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife between steam table and make table. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up Repeat Violation

Basic - Open dumpster lid. On two dumpsters.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed tomatoes on shelf over bagged lettuce. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. Under sink in ware wash area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in freezer Overnight products, house sauce 50F and 48F

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in freezer Overnight products, house sauce 50F and 48F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef and raw eggs above cooked pasta, Employee moved, also in walk-in cooler, raw shell eggs above sauce, Manager moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the pizza station, to go containers of pizza sauce not discarded at the end of the 4-hour period, 25 portions cups.

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 cook line, potatoes no time marked, per employee items pulled about at 9:00. Also at the pizza station, to go containers of pizza sauce not discarded at the end of the 4-hour period, 25 portions cups. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server area near walk-in cooler entrance, used for dumping ice.

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.

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside bread crumbs container, also at the server area, Manager removed the bowl. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Female employee near office area, cutting potatoes and eating, employee stopped and moved her food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee perfume above prep table, Manager discarded Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under multiple cutting board, employee moved. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled and rusted.

Basic - Old food stuck to clean dishware/utensils. At the pizza station, cleaned ready to be use pizza cutter with old food residue, employe moved to dish machine, also old stickers residue on cleaned plastic containers

High Priority - Dented/rusted cans present. See stop sale. One Italian tomatoes can.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef above cooked pasta, employee moved. Corrected On-Site

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 cook line seasoned potatoes no time marked and no documentation on site, Manager established item moved from cooler every day around 12:00 and discarded after 4hours. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams, manager added date. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One female employee

Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside sugar bag, manager removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Closed to office area, employee drink on prep table, manager moved. Corrected On-Site

Basic - Floor area(s) covered with standing water. At the cook line entrance.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. t the cook line, spoon handle touching ricotta cheese, Manager removed the spoon. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in In 82F water, manager removed. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Cleaned plates at the cook line with old food debris, manager moved to dish machine. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the kitchen entrance

Basic - Single-service articles not stored inverted or protected from contamination. To go containers, manager inverted. Corrected On-Site

Basic - Stored food not covered. At the front counter, bread trays and containers not covered, manager moved. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touches cut almonds with his bare hands, Manager addressed situation

Basic - Bowl or other container with no handle used to dispense food. T the dessert station, cup no handle inside strawberries containers, manager moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, manager removed. Corrected On-Site

Basic - Single-service articles improperly stored. At the dry storage area, cups box on floor, manager moved, also some to go containers not inverted, manager inverted. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, chicken soup 47°( soup made 12/26/21).

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, chicken soup 47°( soup made 12/26/21).

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the pizza station, marinara sauce place at 10:00am 90°-133°( at 1:09). No reheated within 2 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line rice 58°. (Moved to walk-in freezer), vegetables 57° (moved to freezer), raw fish 48°-46°(place ice bags), after 30 minutes rice 43°, h Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the pizza station, marinara sauce place at 10:00am 90°-133°(1:09).

Intermediate - Clam/mussel/oyster tags not marked with last date served. For clams. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of cooking equipment, Employee moved. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled (pizza station), also walk-in cooler shelves heavily soiled.

Basic - Stored food not covered. In walk-in freezer, desert container opened, manager closed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One at the cook line on prep table, moved to bucket Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags have no date. Also, tags were not in order. Manager put tags in order. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed male employee with personal drink cup on prep table in pizza station. Manager removed drink from table during inspection . Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed dough cutter laying between prep table and wall in pizza prep station. Manager removed during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of what manager identified as sugar not labeled at server station. Corrected On-Site Repeat Violation