BEL-AIR RESTARUANT AND LOUNGE

Violations (21)

• 22-45-4Critical

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing food containers without sanitizing.

  High Priority

• 08A-02-6CriticalRepeat

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage stored over ready to eat foods in reach in freezer. **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held at 44F in flip top cooler. Per operator, chicken transfer to unit 2 hours prior to the inspection. Operator placed ice packs on chicken for quick chill. **Corrective Action Taken**

  High Priority

• 29-42-4Critical

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.

  High Priority

• 22-48-5CriticalRepeat

  Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -

  High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Observed establishment using cut lemon in water to sanitize food containers. **Repeat Violation** **Admin Complaint**

  High Priority

• 08B-38-4

  Food stored on floor. -

  Basic - Food stored on floor. -Observed cases with produces stored on floor in prep station.

  Basic

• 38-01-4

  Light shield damaged/in disrepair. -

  Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of grease and old food residue buildup on cooking equipment at cook line.

  Basic

• 25-05-4

  Single-service articles improperly stored. -

  Basic - Single-service articles improperly stored. -Observed cases with take out containers stored on kitchen floor.

  Basic

• 29-49-6

  Standing water in bottom of flip top reach-in-cooler at cook line.

  Basic - Standing water in bottom of flip top reach-in-cooler at cook line.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on cutting boards throughout kitchen.

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed drinking glass stored inside handwashing sink in kitchen. Operator removed. **Corrected On-Site**

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked turkey stored in refrigerator. Per operator, item cooked yesterday more than 24 hours.

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair. -

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling tiles damage throughout kitchen area.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed.

  Basic

• 35B-01-4

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

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

  Basic