BELLE'S BAR & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. homemade salsa (42-60F - Cooling)since last night in walk-in cooler; food never reached 41 F or below within 6 hours; food stored in big plastic bean with tight lid; See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. homemade salsa (42-60F - Cooling)since last night in walk-in cooler; food never reached 41 F or below within 6 hours; food stored in big plastic bean with tight lid; See Stop Sale

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon no longer frozen still in the package; removed ; Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables boxes over cut fruits in walk-in cooler; stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole muscle on speed rack in walk in cooler. Advised operator of proper storage. Operator organized items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked lasagna portions dated 1/7. Advised operator items must be used within 7 days of preparation of first item in lasagna. Operator discarded. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Hand soap stored in a squeeze bottle at handwashing sink on line. Advised operator to properly label bottle, operator did. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 50ppm. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils and plate while preparing fries for customer order without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over cooked soup. Operator moved raw below ready to eat. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over whole muscle intact beef. Operator moved raw comminuted beef below raw whole muscle intact beef. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar area hand washing sink has Ice, lemon wedges and straws in it. Pointed out to operator who then spoke to employee who then cleaned out handwashing sink Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand washing sink closest to dish machine no soap Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar area spray bottle containing glass cleaner not labeled, operator correctly labeled spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At cook line next to French fry station: 1 large container of flour has plastic cup with no handle as a scoop. 1 small container of flour has a plastic single serve cup with no handle, operator removed all handleless scoops from all items and replaced with scoops with handles. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler box of avocados with stickers still attached stored over packaged ready to eat Romain hearts, operator moved avocados to proper placement. Corrected On-Site

High Priority - Dented/rusted cans present. At dry storage area; dented 28 oz can of whole hearts of palm. See stop sale. Operator segregated can.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. At cook line flour storage container; quart storage container with no handle used to dispense. Operator removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line drawers under grill; commercially processed reduced oxygen packaged grouper labeled to remain frozen until time of use no longer frozen and still in reduced oxygen package. Operator removed from package. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee water bottle on cutting board. Operator removed. 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 expo/prep counter; employee cellphone on cutting board. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup on floor. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line; wet wiping cloth stored on edge of steam table. Operator removed. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers -raw fish over cooked chicken and raw hamburger over raw fish

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine manager states on order

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar

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. -new employees

Intermediate - No soap provided at handwash sink. -cookline 2 hand sinks Corrected On-Site

Basic - Ice buildup in walk-in freezer. -ice on floor in walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave wave soiled

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

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink

Exit door locked. For reporting purposes only. -chain and lock around bar/handles to exit in dining room. Manager removed chain and lock Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw chicken stored over unwashed avocados. Operator moved chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Drawers under grill; raw chicken (54°F - Cold Holding); cooked chicken wings (54°F - Cold Holding); raw salmon (54°F - Cold Holding); raw beef (54°F - Cold Holding). Operator stated being held less than 4 hours, moved items to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink; no paper towels. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At bar; cup with no handle used to dispense ice. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At pizza flour storage container; scoop handle laying in flour. Operator removed. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At dipper well; scoop stored in running water with insufficient velocity. Operator increased velocity. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp - operator moved ground beef to lower shelf. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - pearled couscous prepared 3 days prior - operator date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - several cases of food - moved to shelf. Corrected On-Site

Basic - Stored food not covered. Crab bisque in walk-in- operator covered. Corrected On-Site