BELLY FUEL RESTAURANT

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed produce Repeat Violation - From follow-up inspection 2026-04-24: Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed produce Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite. - From follow-up inspection 2026-04-24: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed juices prepared onsite not properly date marked. - From follow-up inspection 2026-04-24: Observed juices prepared onsite not properly date marked. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located in the front counter area. - From follow-up inspection 2026-04-24: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located in the front counter area. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed sugar container not covered located in the front counter area, observed cut avocado stored in reach in cooler not covered located. - From follow-up inspection 2026-04-24: Stored food not covered. Observed sugar container not covered located in the front counter area, observed cut avocado stored in reach in cooler not covered located. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the kitchen area. - From follow-up inspection 2026-04-24: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the kitchen area. Time Extended

High Priority - Container of medicine improperly stored. Observed Antacid bottle stored on the microwave in the kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in a plastic container in the kitchen cooked pork chunks (89 F - Cooling), as per operator cooling outside for over 7 hours. Instructed operator to discard food.

High Priority - Raw animal food stored over or with unwashed produce. Observed in a reach in cooler located in the storage area raw eggs over vegetables. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over a cold salad. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a plastic container in the kitchen cooked pork chunks (89 F - Cooling), as per operator cooling outside for over 7 hours. Instructed operator to discard food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the stove cooked rice (89 F - Hot Holding), as per operator for less than 4 hours. Instructed operator to reheat food and maintain it at proper hot holding temperature. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed two bottles of stainless still cleaner and Raid stored in the hand washing sink sing sink at cook line.

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

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

Intermediate - No soap provided at handwash sink at kitchen. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with degreaser not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between the 2 preparation tables at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on the preparation table.

High Priority - Nonfood-grade bags used in direct contact with food. Observed in the walk in freezer washed raw vegetables stored in direct contact with to go bags.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over onions and other vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. based upon minimum required cooking temperature. Observed in the reach in cooler located at cook line raw liver stored over cooked beans.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at cook line raw chicken stored over raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liced tomatoes (70 F - Cold Holding), as per operator for less than 1 hour. Employee decided to discard tomato.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a front counter in the hot holding unit observed ham croquettes (113F - Hot Holding); beef empanadas (129F - Hot Holding), as per operator for less than 2 hours. Operator removes food to reheat. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter.

Intermediate - No soap provided at handwash sink. At front counter.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted sign on site. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a case of green plantains, raw potatoes stored on the floor. Employee picked it up from the floor and placed it on a plastic rack. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed interior of microwave soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak, in the reach in cooler located at cook line. Warning - From follow-up inspection 2025-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. Warning - From follow-up inspection 2025-01-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board attached to the reach in cooler at cook line. Warning - From follow-up inspection 2025-01-28: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (126F - Hot Holding) stored on the steam table for 90 minutes, as per operator. Operator reheated item.

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

Basic - Clean utensils stored between equipment and wall. Observed 8 knives stored between the 3 compartment sink and wall. Operator removed.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers with dust.

Basic - Standing water in bottom of reach-in-cooler. In the kitchen.

Basic - Stored food not covered. Observed raw chicken in the reach in cooler not covered.

Basic - Worn, torn and/or soiled floors/carpeting. In the walk in cooler and walk in freezer.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Warning - From follow-up inspection 2024-06-27: Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken container stored over co bacon inside reach in cooler. Manager moved cooked bacon to shelf on top of raw chicken. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster, manger printed and posted on wall at kitchen. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with cooked rice, according to the manager fro the day before, no date labeled.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table sweet potato fries (120F - Hot Holding). Cook discarded sweet potato fries. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker on mop sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed peppers and cheese spread prepare on site no date labeled.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a carton of shell eggs on top of preparation table at ambient temperature, according to manager out for about 45 minutes. Employee pot shell eggs inside walk in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added at mop sink faucet. Hose faucet no vacuum breaker by Ac unit outside.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted, manager inverted pots. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of preparation table mix of garlic and oil at 75°f cold Holding. Employee put garlic and oil mix inside walk in cooler for rapid chill. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ajiaco soup at 115°hot holding at steam table. Manager put soup on stove to reheat to 165°f and added water to steam table. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. Repeat Violation

Basic - Light not functioning. Observed inside walk in freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. Employee stored sanitizer solution bucket six inches above floor. Corrected On-Site