Belle's Nashville Kitchen

Inspector's notes

****3rd Consecutive Violation***** Observed accumulation of organic matter on floor beneath and around dishwasher, as well as on floors and walls behind and beneath equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged gasket on the cook line cooler drawers. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing liquid inside the beer keg cooler in the bar. It appears to be beer spillage. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: ****2nd Consecutive Violation**** Observed accumulation of organic matter on floor beneath and around dishwasher, as well as on floors and walls behind and beneath equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house-made Caesar salad dressing and garlic aioli in reach-in cooler bearing date marks from 11/3 and 10/25 respectively. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by person in charge at the time of inspection. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of organic matter on floor beneath and around dishwasher, as well as on floors and walls behind and beneath equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed pitting in floor finish around prep and cook lines, exposing rough concrete flooring. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sausage in reach in cooler was date marked 6/13 (12 days prior), item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered plastic container of cooked pasta in walk-in cooler, item measured 55 degrees F. Person in charge said it had been prepared nearly 6 hours prior. Pasta was moved to a sheet pan with ice and put back in walk-in at time. Please ensure all time/temperature controlled for safety food items are cooled in shallow uncovered containers until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed a bottle of ginger beer stored in the ice used for consumption. Ice used for consumption must not be used as an exterior coolant. Ice was burnt and bottle was removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd consecutive violation. Observed rodent droppings on the floor around dry storage by the back door, on the floors by the walk in cooler and by the back door. Observed chewing on the ceiling causing a hole. Establishment must remain free of pests. Reviewed pest control plan with manager. Will follow up in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed rodent droppings on the floor around dry storage by the back door, on the floors by the walk in cooler, and observed rodent fur and droppings on top of the dishwashing machine. Establishment must remain free of pests. Please have pest activity eliminated prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee handle raw chicken with their gloves. Employee removed soiled gloves, dawned new gloves, and went to handle French fries. Employee was stopped and instructed to wash their hands.

Inspector's notes

In the walk in cooler, observed cooked pasta at 46*F, chopped lettuce at 47*F, chopped cabbage at 48*F, chopped spring mix at 47*F, Cheese sauce at 46*F, cooked wings at 46*F, Raw bacon at 47*F, raw steak at 47*F, and sliced cheeses at 46-48*F. Some foods were moved to freezers to rapidly cool. Walk in cooler was at 36*F on inspectors min/max thermometer. Foods that were unable to get below 41*F within 4 hours of last temperatures taken were embargoed.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. On the back side of the menu, observed various brunch items containing eggs that are able to be ordered undercooked. On that side of the menu, no consumer advisory verbiage was observed and no reminders were noted next to the food items. Consumer advisory must be on each page that contains undercooked/raw foods. Consumer advisory reminder markings are required to be next to each food item that can be served raw or undercooked. Please have menu corrected. Sent consumer advisory guidance document to manager. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing In the reach in cooler in the cook line, observed a pan with thawing, raw tuna still in it's reduced oxygen packaging. All fish must be thawed outside of their vacuum sealed package. Had discussion about proper thawing procedures for fish with management and employees. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed a container of cooked honey jalapenos at room temp (88*F) and a container of fried jalapenos at room temp (89*F.) These items are cooked vegetables and considered Time/temperature controlled for safety (TCS). Manager decided that holding these foods hot is the easiest way to go. Jalapenos were out of temperature for less than 2 hours. Jalapenos were placed on grill to reheat back to 165*F and will be kept above 135*F for hot holding from now on. All TCS foods in hot holding must be kept above 135*F to prevent bacteria growth. Correct By: Corrected At Time Of Inspection