BEL AMI → 28.08.2024

Hot TCS food item not held at or above 140 °F.

BEL AMI → 28.08.2024

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

BEL AMI → 28.08.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

BEL AMI → 28.08.2024

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

BEL AMI → 28.08.2024

Evidence of mice or live mice in establishment's food or non-food areas.

BEL AMI → 28.08.2024

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

BEL AMI → 28.08.2024

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

BEL AMI → 28.08.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

BEL AMI → 06.02.2024

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

BEL AMI → 06.02.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

BEL AMI → 06.02.2024

Evidence of mice or live mice in establishment's food or non-food areas.

BEL AMI → 18.11.2022

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

BEL AMI → 18.11.2022

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.