BELLINI ITALIAN BISTRO

Violations (3)

• 03A-02-5Critical

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

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top unit clams (55F - Cold Holding); shrimp (55F - Cold Holding); bay scallops (47F - Cold Holding); diced tomatoes (54F - Cold Holding); crumble blue cheese (54F - Cold Holding) clams (55F - Cold Holding); shrimp (55F - Cold Holding); bay scallops (47F - Cold Holding); diced tomatoes (54F - Cold Holding); crumble blue cheese (54F - Cold Holding). Per operator held Out of temperature approximately 30 minutes. Not portion or prepared today. Operator placed ice bags on items. Observed in lower flat top cooked spaghetti (55F - Cold Holding); lasagna (55F - Cold Holding); lamb shank (55F - Cold Holding) per operator held out of temperature less than four hours. Operator placed ice packs on items. Not portion or prepared today. Observed in flip top #2 ricotta cheese (53F - Cold Holding); blue cheese crumbles (53F - Cold Holding); shredded mozzarella (52F - Cold Holding); crumble blue cheese (52F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked potatoes (54F - Cold Holding); calamari (54F - Cold Holding); tomato sauce (54F - Cold Holding); Bronzino (55F - Cold Holding) per operator items held out of temperature approximately 30 minutes . Operator placed ice bags on products. Observed at pizza station grilled onions (48F - Cold Holding); roasted peppers (45F - Cold Holding); sliced sausage (45F - Cold Holding) crumble blue cheese (45F - Cold Holding) per operator held out of temperature less than four hours not portion or prepared today. Operator placed ice packs on items. **Corrective Action Taken** - From follow-up inspection 2026-09-01: At time of callback inspection Observed in flip top unit clams (38F - Cold Holding); shrimp (41F - Cold Holding); bay scallops (41F - Cold Holding); diced tomatoes (45F - Cold Holding); crumble blue cheese (45F - Cold ) Observed in lower flat top cooked spaghetti (53F - Cold Holding); lamb shank (46F - Cold Holding) **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot line chicken stock (90F - Hot Holding); seafood stock (92F - Hot Holding) per employee held out of temperature less than four hours. Employee placed on stove to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-09-01: At time of callback inspection chicken stock (124F - Hot Holding); seafood stock (135F - Hot Holding) **Admin Complaint**

  High Priority

• 41-17-4

  Spray bottle containing toxic sanitizer substance not labeled. On shelf next to ice machine -

  Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic sanitizer substance not labeled. On shelf next to ice machine - From follow-up inspection 2026-09-01: At time of callback inspection still observed **Admin Complaint**

  Intermediate