- Critical - Violation: 45-38-2 K class Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
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5/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep cooler at cooler. This violation must be corrected by : 5/27/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - K class Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Pasta and cooked vegetables cooling in covered container. Corrected On Site.
- Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, cream, lasagna, 49-52F. Prep cooler at cookline. This violation must be corrected by : 5/27/2011.
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5/26/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pastas.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Under cutting board.
- Violation: 10-07-1 Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 51-11-1 Carbon dioxide tanks not adequately secured.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 12/21/2010.
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12/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pastas.
- Critical. Observed food being cooled by nonapproved method. Pasta cooling in covered containers.
- Critical. No conspicuously located thermometer in reach-in cooler.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish over pasta, reach-in cooler.
- Critical. Observed cloth used as a food-contact surface. Under cutting board.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handng produce with barehands. Corrected On Site.
- Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed reuse of single-service articles. Deli cup with no handle used to dispense bread crumbs.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed toxic items improperly stored. Spray cleansers over sanitizing sink. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide tanks not adequately secured.
- Critical. No proof of required employee training provided. This violation must be corrected by : 12/21/2010.
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10/22/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided.
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8/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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