GB BELCASTRO

Violations (4)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless cooler: mortadella (53F - Cold Holding); pasteurized liquid eggs (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move products to another cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless cooler: mortadella (53F - Cold Holding); pasteurized liquid eggs (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move products to another cooler.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. Advised operator to use time control. Time control procedure emailed to operator. See stop sale.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. Advised operator to use time control. Time control procedure emailed to operator. See stop sale.

  High Priority

• 03G-50-1Corrected on site

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

  Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked onions in reduced oxygen packaging conducted onsite at tall stainless reach in cooler. Per operator, product was cooked on 5/26/26, cooled down in cooler then placed in reduced oxygen packaging after reaching 41F. Operator removed product from reduced oxygen packaging. For information regarding HACCP plans please contact dhr.specialprocess@myfloridalicense.com **Corrected On-Site**

  Intermediate