THE BELL CLERMONT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked steak (44-48F - Cooling, prepared 3/30), walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked steak (44-48F - Cooling, prepared 3/30), walk in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked steak (44-48F - Cooling, prepared 3/30), in deep covered container

Intermediate - Handwash sink used for purposes other than handwashing. -bar, used to rinse cups by employees

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by portioned sauces in bar area, operator relocated Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both restrooms Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Wes and Jaime

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both bathroom doors

Basic - Time/temperature control for safety food thawed in an improper manner. -cooked chicken and meat patties thawing at room temperature. Operator moved to reach in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -pickled hard boiled eggs held at room temperature more than four hours. Operator discarded. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler in kitchen. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs next to cooked sausage rolls. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -operator put chain on Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -pizza stored over cooked ham Corrected On-Site

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