BELLEAIR CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on cooked sausage . Items moved. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced American cheese not dated after removed from original packaging.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates available for any employee.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler near kitchen entrance stained with food buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink path blocked by trash can and pans. Employee removed pans. 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.

Intermediate - Squeeze bottle containing blue soap not labeled. Operator labeled bottle dawn soap. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors near kitchen entrance.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 Pom chlorine . Person in charge changed solution . Recheck 100 chlorine Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Reviewed with person in charge handwashing procedure . Employee then washed hands correctly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ham 48 F , cheese : American, cheddar , provolone 50-51 F in top section reach in cooler opposite grill . No temperatures taken this morning . Manager discarded food . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham 48 F , cheese : American, cheddar , provolone 50-51 F in top section reach in cooler opposite grill . No temperatures taken this morning . Manager discarded food . Corrective Action Taken

Intermediate - -Probe thermometer not used to ensure proper food temperatures. -No probe thermometer provided to measure temperature of food products.Reviewed with person in charge .

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Reviewed with person in charge .

Intermediate - Incorrect chemical test kit for quaternary provided for measuring the concentration of the sanitizer solution used in the three-compartment sink . Using chlorine . Reviewed with person in charge .

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with person in charge .

Basic - Employee beverage container on a shelf next to bottles of sauce in front counter area . Reviewed with person in charge . Employee drinks relocated Corrected On-Site

Basic - Food stored on floor. -Bag and pot of potatoes on floor in back kitchen . Person in charge relocated potatoes . - containers of juice on floor in front counter area . Food items relocated. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Manager relocated tongs Corrected On-Site

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

Intermediate - No proof provided that food employee who washes dishes are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee reporting agreement.

Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards on reach-in coolers at cook station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of cutting board on reach-in cooler at cook station. Operator removed phone. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Oatmeal removed from original packaging not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher took bus tub of dirty dishes, emptied the bus tub , then began washing dishes. Educated operator and employee and he washed hands. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes in single door stand up cooler in kitchen located behind the grill. Operator moved products to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); feta cheese (51F). Operator moved all food products from cooler to another property temped cooler in kitchen. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside in rear of establishment, hose bib has no vacuum breaker.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested above 200 ppm in sanitizer bucket. Operator changed water and it tested at 200 ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Sent big six information to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can, five gallon bucket, and large pot in front of hand wash sink. Employee moved the items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in kitchen containing pink liquid not labeled. Operator labeled as sanitizer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine shows mold like substance.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. A case of band aids stored on top of two door deli cooler. Operator moved band aids. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen show cut marks and staining. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor underneath three compartment sink in kitchen shows excessive accumulation of debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen shows accumulation of debris and grease. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door deli cooler. Operator placed ambient thermometer in the unit. no ambient thermometer in small single door cooler behind the two door deli cooler in kitchen had no ambient thermometer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen show accumulation of debris and grease. Gaskets on the two door deli cooler in kitchen behind the hot hold station shows accumulation of debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked shelled eggs, then continued to cook with no glove change. Educated employee and he washed hands and changed gloves. Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated and operator and employees washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2022. Employee renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked. Educated employee and they moved to proper storage location. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested Chlorine at 200ppm. Educated employee and they added water to bring to 100 ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line shows cut marks and staining.

Basic - Employee eating in a food preparation or other restricted area. Employee drink above cook line. Educated employee and he moved it to proper location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone in food basket above the cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food no hair restraint.

Basic - Equipment in poor repair. Gasket on reach in upright cooler in prep area torn.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven shows burnt on food debris.