BELLINI'S EATERY

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. Employee preparing ready to eat sandwiches without gloves on. Employee put gloves on. Corrected On-Site

Basic - Employee coffee container on a food preparation table at cook line. Employee removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tall Berg reach in cooler: shredded mozzarella (55-56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tall Berg reach in cooler: shredded mozzarella (55-56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Left Levella cooler: sliced cheese (44-46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to another fully operable cooler. ;

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. No time mark observed for cheese pizza. Per operator out of temperature for approximately 10 minutes. Operator placed time mark for remaining 3 hours 50 minutes. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right Levella cooler: cooked bucatini (55F - Cooling) at 2:46; cooling since 9:30 - 50F at 3:14 - Observed in deep container wrapped tightly in portion bags. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in shallow container and placed in freezer to quick chill ; hot line flip top cooler: cooked onions (59F - Cooling) at 2:49; cooling since 10:15 - 57F at 3:17 - At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in shallow container and into freezer to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting boards at hot line flip top cooler. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink by entrance to kitchen as evidenced by ice in basin of sink. Operator removed ice. Corrected On-Site Repeat Violation Admin Complaint

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.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At sliding glass cooler by pizza station.

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. Dish machine- chlorine 0ppm. Operator placed new bucket of chlorine sanitizer, now 50ppm. 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. Observed Sliced pizza no time stamp. Per operator, out of temperature for approximately 2.5 hours. Operator updated time tracking sheet. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to sanitizer bucket. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has accumulation of black mold like substance. Operator removed to clean and sanitize. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket and food debris in hand wash sink by entrance to kitchen. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed Bread stored and in direct contact with black thank you to go bag at reach in freezer in prep kitchen area. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken nuggets over fried mozzarella at stainless reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

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. Bodily fluid's procedure sent to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top on cook line: sliced cheese (57F - Cooling) at 11:50; cooling since 10:40 - 55F at 12:19 Observed at flip top cooler tightly wrapped in plastic wrap stored above rim of pan. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in lower portion of cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Colander stored in hand wash sink by entrance to kitchen, large pump dish soap container stored in hand wash sink by triple sink. Operator removed items from both sinks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink.

Intermediate - No soap provided at handwash sink. No Soap at hand wash sink by triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed House made meatballs made 9/15 no date mark at reach in cooler by pizza station. Operator date marked product. Corrected On-Site

High Priority - Chlorine Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, 200ppm+, in dish area. Operator set up fresh solution at 75ppm. Corrected On-Site

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 0ppm. Container empty. Operator replaced empty container 75ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over deli meat in glass door reach in cooler in the back. Operator removed eggs. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon 39°F 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 was removed from freezer yesterday and stored in prep area cooler.

Basic - Commercially processed reduced oxygen packaged salmon 39°F 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 was removed from freezer yesterday and stored in prep area cooler. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection Corrected On-Site

Intermediate - No paper towels at handwash sink at cook line or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- water at 107 F on flat top; operator reheated water Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust-gasket at pizza reach in cooler;

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At #3 reach in cooler- shredded cheese 50F-53F cold holding- operator states products held overnight- not prepared or portioned today- operator discarded see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At #3 reach in cooler- shredded cheese 50F-53F cold holding- operator states products held overnight- foods not maintaining 41F for more than 4hrs-not prepared or portioned today- operator discarded see stop sale.

Basic - Food stored on floor. Oil stored on floor- operator moved off floor. Corrected On-Site