Basic - Hood filter missing from automatic fire suppression/exhaust system.
High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mushrooms 120°, onions 106°. Suggested to turn the steamtable to a higher setting to bring product to 135°
10/24/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives at condiment station.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 47°
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47°
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48° reach in cooler in kitchen. Corrective action was taken product was moved to walk in cooler.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Water filter not changed according to manufacturer's instructions. No date on the water filter.
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