BELLA RIMINI ITALIAN RESTAURANT

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed pasta prepared on site date marked 7/1. The pasta was discarded.

High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of olives in dry storage. The operator segregated the can for return. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for ware washing and sanitizing. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes in the walk in cooler. The raw eggs were properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over plastic containers of sauce in the walk in cooler. The raw calamari was properly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage stored over raw calamari in the walk in cooler. The raw foods were properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pasta prepared on site date marked 7/1. The pasta was discarded. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware then handle cooked pasta without changing gloves. The pasta was discarded The employee was educated in proper glove protocols. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle soiled dishware then handle cooked pasta without changing gloves. The pasta was discarded The employee was educated in proper glove protocols. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. The operator provided paper towels for the hand sink. Corrected On-Site

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

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.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed the max temperature of the dishmachine hot water at 105F. The operator stopped use of the dishmachine and set up the three compartment sink. Corrective Action Taken Warning

Basic - Coffee filters not stored inverted or protected from contamination behind the front counter. The operator properly stored the filters. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored near packaged foods on the dry storage rack. The operator properly stored the backpack. Corrected On-Site

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

Basic - In-use tongs stored on the pizza oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the tong handle used for cooked meatballs in the bain marie not stored above the food. The operator properly stored the tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing in standing water in the three compartment sink. The operator moved the calamari to the walk in cooler. Corrected On-Site