Belly Restaurant and Lounge

Food properly labeled; original container — Inspector Note: Observed several food containers in the main kitchen without common food name label. CA: Advised PIC to label containers with common food name label.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning bends. CA: Advised pic single-service and single-use articles may not be reused

Insects, rodents, and animals not present — Inspector Note: Observed roaches in the main kitchen in dry storage area. CA: Advised PIC to routinely get pest control inspections to prevent pests.

Response procedures for vomiting & diarrheal events — Inspector Note: during the inspection EHS observed the establishment failure to produce clean up kit for bodily fluids or any written clean up procedures. CA: PIC was advised to buy a clean up kit for bodily fluids. PIC was also sent clean up document for the use of bleach

Food in good condition, safe, and unadulterated — Inspector Note: Observed unknown food with furry mold covering the food in container that rested on top of broccoli. COS: PIC discarded of food items. Food shall be safe, unadulterated, and honestly presented.

Food stored covered — Inspector Note: Observed food containers in both the RIC's stored without proper coverings (Beef, Bell peppers, Tomatoes, Tots). CA: Advised PIC to cover all food containers immediately.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the can opener in the second main kitchen with extreme build up on the blade and holster. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine deflector plate with pink slime building up on it. CA: Advised PIC to no longer use the ice, have it melted down and have the machine cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: During the routine inspection EHS observed several TCS food (Philly Cheese Steak Meat, raw ground beef, Tomatoes, peppers) Items in the RIC out of temp. CA: PIC was advised to discard all the food.

Nonfood-contact surfaces clean — Inspector Note: Observed build up of grease on side of fryer, base board in cooking area Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed main kitchen area in need of deep cleaning before opening. Cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the can opener with build up on the blade. CA: advised the PIC to have the blade cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine deflector plate with pink slime building up on it. CA: Advised PIC to no longer use the ice and have the machine cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: During the routine inspection EHS observed several TCS food (Grilled chicken, raw shrimp, chicken wings, raw catfish, raw lobster, raw salmon, raw lamb, raw steak) Items in the WIC out of temp. CA: PIC was advised to discard all the food.

Proper date marking and disposition — Inspector Note: Observed several foods in the WIC without Date Marking. CA: PIC was advised to discard all food items. These foods are the same foods that were out of temp in the WIC (Grilled chicken, raw shrimp, chicken wings, raw catfish, raw lobster, raw salmon, raw lamb, raw steak). CA: food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.