MERLY'S RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lettuce at 2 door glass slider at front counter, operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef liver (117F - Hot Holding). Operator states item has been in steam table for approximately 2 hours, operator discarded Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for triple sink

Basic - Ceiling tile missing. Observed above triple sink

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on both doors of 2 door stainless reach in freezer across from triple sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On rack by cook line, oxtail 91F @ 1:55pm (cooked cooling since 11:00am). Per employee removed from stove at 11:00am. Observed food still in large original cooking pot with lid on. Food split into multiple hotel pans and placed in reach in freezer to rapid chill to 70F. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employed hand washed wiping cloth at back sink and went to stove and handled utensils to stir hot foods without first washing hands and changing gloves.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In True reach in cooler, cut lettuce 54F @ 2:15pm (prepared cooling since 10:00am) to 54F @ 2:30pm. Employee moved to reach in freezer to rapid chill to 40F. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Probe thermometer reading 100F when ambient temperature shows 82F.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large pot on rack in front of hand sink by cook line. Employee moved. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets of frozen food items not labeled as to when prepared.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired March 2022. National Registry. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Metal bowls in container of ground peppers and marinade. Manager removed both bowls. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Three tiles in back prep area damaged. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of half hotel pans on shelf by back door not inverted. Manager inverted to store properly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stack of half hotel pans on shelf by back door not inverted. Water present when inverted.

Basic - Food stored on floor. Case of unwashed squash in floor by back door.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout restaurant, strongest in back prep area. Repeat Violation

High Priority - Employee washed hands with no soap.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked fish on stove hot held at 130 degrees Fahrenheit. Per operator, fish cooked 2 hours prior to the inspection. Operator reheat to 169°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed no backflow preventer on a hose bibb next to 3 compartment sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee washed his hands in 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink used to stored food containers. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training with National Register dated 03/29/2019. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at front counter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling in disrepairs throughout kitchen. Ceiling tiles missing

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed various food items stored on kitchen floor. Repeat Violation

Basic - Garbage on the ground at pad around dumpster.

Basic - Objectionable odors in bathroom or other areas of the establishment. Repeat Violation

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed plantains stored over various sauces in true refrigerator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over cooked plantains in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -At 12:40 p.m. Observed containers with raw chicken at dry storage area temps 45°F. Per operator , chicken were place in storage area at 11:10 a.m. Advice operator to place ice pack on chicken for quick chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with various food containers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 03/29/2022.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense various sauces in refrigerator.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing in kitchen areas.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed food items stored in freezer.

Basic - Food stored on floor. -Observed containers with various food items stored on kitchen floor.

Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fish hot holding at 129 degrees Fahrenheit. Per operator, fish has cooked less than 2 hours prior to the inspection. Advice operator to reheat item to 165° F. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored utensils. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken, pork and beef stored in refrigerator. Per operator, all items were cooked on 11/8/2022 Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 03/29/2022

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical stored on front counter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Observed ceiling in disrepairs throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing food utensils and pots without sanitizing.

Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in-use wet wiping cloth on prep table not stored in sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw turkey stored over goat meat in padela freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked turkey on cookline cold held at 48°F. Per operator, item had place on cookline 2 hours prior to the inspection. Instruct operator to place turkey in freezer for quick chill and later transfer to refrigerator. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed a vacuum breaker missing at hose bibb in dishwashing area next to 3 compartment sink. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with garbage container and rolling cart.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked TCS food items stored in true refrigerator. Per operator, all food items were cooked on 12/6/2021. Repeat Violation

Basic - 1. Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 2. Observed ceiling tiles missing in dishwashing area. Repeat Violation

Basic - Food stored on floor. -Observed several containers with food items stored on kitchen floor.

Basic - Opened employee water container in a cold holding unit with food to be served to customers. Observed employee half full bottle with drinking water stored on top shelf in true refrigerator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed approximately 10lbs cooked rice cooling overnight and still at 64°f.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw goat meat and raw fish stored above cooked meats in reachin freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed approximately 10lbs cooked rice cooling overnight and still at 64°f.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed coyote 124°f hot holding since 8:00 am. Time now 11:15 am . Operator is reheating on stove top, 163°f in 20minutes . Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer at hose bibb next to 3 compartments sink.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee working with ready-to-eat food with fake polished nails intact, no gloves.

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand wash sink in prep area. Operator removed containers. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice in reachin cooler not date marked .

Intermediate - Spray bottle containing toxic substance not labeled. Observed in dining room next to reachin cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles missing and water stained ceiling tiles in kitchen/prep area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table next to hand wash sink. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed container with cooking oil stored on floor in dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed container with white sugar not labeled.