The Bellevue

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed some 2nd floor prep area coolers doors rubber gaskets ripped. Must repair/replace damaged coolers doors rubber gaskets.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the basement hall leading to walk-in and across utility sink. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the basement hall leading to walk-in and across utility sink. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed facility without a chemical test kit for sanitizer or for ware washing area. Informed person in charge a test kit that accurately measures the concentration in mg/l of sanitizing solution must be provided. Priority foundation violation #7-38-005. Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the basement hall leading to walk-in and across utility sink. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-602.11(a; b:1-4,6,7; c; d): bulk dry seasoning containers does not have a label located in stairway. Facility must provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: observed plastic containers/cups used as a scoop for dry seasonings. Facility must replace with a scoop that has a handle.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-903.11 (a;b;d): observed pans stored on the floor on 2nd stairway where dry storage foods located. Items must be at least 6 inches above the floor.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk dry seasoning containers does not have a label located in stairway. Facility must provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed plastic containers/cups used as a scoop for dry seasonings. Facility must replace with a scoop that has a handle.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Linens (rags) are in direct contact with oyseters and lemons in main kitchen area. Linens may not be used in contact with foods.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed pans stored on the floor on 2nd stairway where dry storage foods located. Items must be at least 6 inches above the floor.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed irreversible temperature indicator for measuring surface temperature of utensils and other dishes not working. Instructed manager to provide battery for irreversible temperature indicator for measuring surface temperature of utensils and other dishes. Priority foundation violation 7-38-005 no citation issued.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observe no self closing device on unisex employee basement washroom door. Instructed to install self closing device on unisex employee washroom door so that it shall be tight fitting and self closing.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: All gender employee restroom in basement lacks a covered receptacle for disposal of feminine hygiene products. Provide at least one covered trash receptacle in restroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken tiles under the single top grill located on 2nd floor cookline. Facility must repair/replace and maintain with smooth, easily cleanable, durable, and non-absorbent surfaces

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk dry seasoning containers does not have a label located in stairway. Facility must provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed plastic containers/cups used as a scoop for dry seasonings. Facility must replace with a scoop that has a handle.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Linens (rags) are in direct contact with oyseters and lemons in main kitchen area. Liens may not be used in contact with foods.

In-use utensils weren’t stored properly.

Inspector’s note: Utensils (tongs) stored in stagnant container of water near grill on 2nd floor. Store in-use utensils: 1) in the food with the handle up and out of the food item; 2) stored on a clean and sanitized sirface; 3) in running water; 4) in container of hot water maintained at or above 135f.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed pans stored on the floor on 2nd stairway where dry storage foods located. Items must be at least 6 inches above the floor.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: All gender employee restroom in basement lacks a covered receptacle for disposal of feminine hygiene products. Provide at least one covered trash receptacle in restroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken tiles under the single top grill located on 2nd floor cookline. Facility must repair/replace and maintain with smooth, easily cleanable, durable, and non-absorbent surfaces.