Bellini's Italian Cafe

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 48 DEGREE F, DICED TOMATO 50 DEGREE F

*21 RFSM - Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW SALMON OVER COOKED CHICKEN, MUSSELS OVER PASTA, SALMON OVER PASTA

*10 Clean Sight and Touch

INSIDE RIC TO BE FREE OF FOOD DEBRIS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK- SPATULA

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD

*28 Date marking > 24 hrs,on site,temp 41F

COOKED CHICKEN, COOKED PASTA, SEVERAL ITEMS IN COOLER WITH NO DATE

*10 Clean Sight and Touch

CLEAN ICE GUARD AT ICE MACHINE

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN OVER PASTA IN COOLER

*02 Cold Hold (41øF/45øF or below)

GARLIC 46 DEGREE F, MEATBALL IN COOLER 45 DEGREE F, PRODUCT IN COOLER 52 DEGREE F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUST ACCUMULATION ON CEILING AND VENTS

*15 Contact RTE Products w/ Bare Hands

BARE HAND CONTACT WITH GARNISH ON PASTA

*47 Handwashing signage

AT ALL HAND SINK

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

ITEM IN HANDSINK

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

WALK IN COOLER AMBIENT TEMP 51 DEGREE F

*02 Cold Hold (41øF/45øF or below)

Walk in cooler showed temperatures of 51°F and 52.6°F at two separate locations in walk in cooler.

*29 Sanitizing solutions, testing devices

No Chlorine sanitizer test strips available at time of inspection.

*45 Location of lockers

Employee cleaned uniforms stored between walk in cooler and prep table (near can opener).

*21 RFSM - Not On Site

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken stored above ready to eat whole tomatoes in WIC. Raw shell eggs stored adjacent to open container of alfredo sauce. Raw veal over mixed greens in WIC.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Toilet bowl plunger observed in bar area at beginning of inspection. Any clogs should not be cleared by such devices because of the potential risk of contamination by coliform microbial list or viru

*42 Floors/walls/ceiling/nonfood dirty

Ceiling in walk in cooler dirty with list and potential mold. Should be cleaned on a regular basis.

*34 Insect control:prevent dead insects from food

Dead insect observed on food contact surface on pizza startion.

*31 Individual, disposable towels

Hand wash sink in bar area missing paper towels

*45 Floor& wall junctures- coved & sealed

Floor show multiple broken tiles and large gaps in grout. Additionally floor is uneven with multiple unmarked changes in grade. Please mark these areas to reduce the risk of injury.

*32 Damaged Equipment

REPAIR MISSING PARTS TO EQUIPMENT AND REPLACE BROKEN GASKETS

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

DO NOT STORE BOTTLES IN ICE BIN THAT IS USED FOR CONSUMPTION

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS NEEDS TO BE IN SANITIZER BUCKET WHEN NOT IN USE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN DIRTY AIR VENT COVERS