BELA LISBOA

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -soup marked 12/05, manager discarded

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -soup marked 12/05, manager discarded

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta, manager stated from 3 days Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler.(keg)

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -paint buckets stored on bottom shelf of prep tabke next to sani buckets 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 front counter reach-in cooler, per employee opened on Sunday, 6/2/2024 lacking date, employee dated Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE

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. -Anthony and Taylor

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and tomato sauce, per operator prepared more than 24 hours ago, operator dated Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks behind bar, operator secured Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee sparkling water on reach-in cooler, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath fryer has an accumulation of grease

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tall, white reach-in cooler, operator installed new ambient air temperature thermometer 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. -tested 2X 0ppm, operator primed sanitizer line, retested 50ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 108F, per operator in hot holding unit less than 1 hour, instructed operator to reheat to 165F for 15 seconds in all parts, operator reheating in microwave, retested 183F Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb on rear of building

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 Clean-up of Vomiting and Diarrheal Events poster, operator posted Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle in bar area lightly soiled -inside of ice machine has a light accumulation of pink, mold-like substance 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. -Rose

Basic - Hole in or other damage to wall. -wall above mop sink in disrepair -wall above triple sink in disrepair Repeat Violation

Basic - Ice scoop handle in contact with ice. -in ice bin in bar area, operator relocated Corrected On-Site

Basic - Outer openings not protected with self-closing doors. -exit door near restrooms has broken door closer

Basic - Single-service articles improperly stored. -open case of styrofoam cups stored on the floor in storage area, operator relocated 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. -dishmachine 0ppm

Intermediate - Food-contact surface soiled with food debris and/or grease. -soda gun nozzle in bar area soiled 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. -cooked chicken, per operator from 2 days ago lacking date marking

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling throughout kitchen Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -open case of bottled waters stored on the floor behind bar

Basic - Hole in or other damage to wall. -wall above triple sink -wall above mop sink Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 47 less than 4 hours in top of reach in cooler, operator moved to double door reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine has accumulation pink mold-like substance

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.

Basic - Hole in or other damage to wall. -above triple sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double door reach in cooler in bar area with milk and hummus stored inside

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Equipment drain line draining into handwash sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.