Bellini Osteria Toscana

Food properly labeled; original container — Inspector Note: Observed multiple expired cartons of half/half expired. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. C/A COS: PIC discarded

Approved thawing methods used — Inspector Note: Observed meat thawing in sink. safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water C/A: COS: PIC turned water on

Thermometers provided and accurate — Inspector Note: Observed multiple RIC units without thermometers inside. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. C/A Place thermometers in all refrigeration units.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwash poster at handwash sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. C/A: Place handwash signs at all handwash sink.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed facility ROP meats, and fish without HACCP, multiple stored in WIF. Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g)mption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; Except for fish that is frozen before, during, and after packaging and bears a label indicating that is to be kept frozen until time of use, a food service establishment may not package fish using a reduced oxygen packaging method. C/A: Create and submit HACCP plan for ROP