- No Violations Were Observed
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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.Cell Phone **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Flour. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in the prep area and at the end of the cooks line. Observed utensils in standing water less than 135° in the prep area at the callback inspection.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a 2 door lowboy reachin cooler in the prep area. Blocked by shelf and rack at the end of the cooks line. Blocked by food storage containers and other items in the pizza prep area. Observed at callback inspection that the hand wash sink was still blocked by a shelf and rack on the cooks line.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At the bar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in the prep area and at the end of the cooks line.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook **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. Server handling bread, discarded.
- High Priority - Raw animal food stored over cooked food.chicken over sauc in the walkin cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Chicken over beef.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a 2 door lowboy reachin cooler in the prep area. Blocked by shelf and rack at the end of the cooks line. Blocked by food storage containers and other items in the pizza prep area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/9/2013 | Routine - Food | Warning Issued |
- Basic - Hole in wall. Observed in kitchen.
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5/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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