Bellante's Pizza & Pasta Buffet, 1684 N E Miami Gardens Drive, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: BELLANTE'S PIZZA & PASTA BUFFET
Type: Permanent Food Service
Address: 1684 N E Miami Gardens Drive, Miami, FL 33179
License #: 2328193
Total inspections: 13
Last inspection: 3/18/2013

Restaurant representatives - add corrected or new information about Bellante's Pizza & Pasta Buffet, 1684 N E Miami Gardens Drive, Miami, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Equipment in poor repair. Pizza cooler. Operator temporarily maintaining food with ice.
  • Basic - Floor area(s) covered with standing water. Back area under hand sink and 3-compartment sink
  • Basic - Food stored in a prohibited area. Stainless steel pans on top of trash can **Corrected On-Site**
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
  • Basic - Leaking pipe at plumbing fixture. 3-compartment sink
  • Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
  • Basic - High Priority - Dead roaches on premises. 15 behind water bottles standing cooler **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crate **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Spray bottle containing toxic substance not labeled. Cleaning substance
3/18/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. KEG COOLER
  • Critical - Hot water not provided/shut off at employee hand wash sink. BY DISHMACHINE
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - No thermometer provided to measure temperature of food product.
  • Observed gaskets/seals on cold holding unit in poor repair.
8/17/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical - Food-contact surfaces not cleaned between contact with different products. KNIVES STORED WITH FOOD DEBRIS
  • Light not functioning. DRY STORAGE REAR
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - No proof of required employee [trainer mgr]provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
  • No suitable facilities provided to store employee clothing and other possessions.
  • Critical - Observed employee eating in a food preparation or other restricted area. (FOOD PREP AREA)
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. FOR SALT and SUGAR
  • Critical - Observed soil residue in storage containers. ON TOP (SALT and SUGAR)
  • Wet wiping cloth not stored in sanitizing solution between uses.
2/27/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Covered waste receptacle not provided in women's bathroom.
  • Observed improper storage of maintenance tools that interferes with cleaning.
  • Critical - Observed live flies in kitchen. rear storage
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. AT REACH IN COOLER Corrected On Site.
  • Wet mop not hung to dry.
9/12/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Person in charge failed to insure employees are properly sanitizing equipment.
1/28/2011Complaint FullInspection Completed - No Further Action
  • Critical. Observed bare hand contact of ready-to-eat food (pasta) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-prior to placing on gloves.
  • Critical. Hot water not provided/shut off at employee hand wash sink-women's bathroom, 70F.
  • Ceiling tile missing-women's bathroom.
  • Light not functioning-dry storage room.
12/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed food being cooled by nonapproved method.
  • Critical. Cold holding equipment (pasta cooler) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Critical. Observed sanitizing solution (spray bottle) exceeding the maximum concentration allowed. Repeat Violation.
  • Critical. Person in charge failed to insure proper handwashing by employees.
  • Critical. Certified Food Manager unable to answer basic Food Code questions-identifying Potentially Hazardous Foods, cooling time requirement, cold temperature requirement.
  • Critical. Person in charge failed to insure proper cooling.
7/7/2010Routine - FoodAdministrative complaint recommended
  • Critical. Cold holding equipment (pasta area, 55F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
1/15/2010Routine - FoodInspection Completed - No Further Action
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container (buffet area).
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Observed soiled dry wiping cloth in use. Corrected On Site.
  • Critical. Observed sanitizing solution with chlorine, exceeding the maximum concentration allowed.
8/19/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/2/2008Routine - FoodCall Back - Complied
No report available. 10/22/2008Complaint FullCall Back - Complied
No report available. 9/17/2008Routine - FoodWarning Issued

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