MEL'S DINER

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage not seperated from other product there are one number 10 can of sliced apples and 4 number 10 cans of cranberry sauce all with dented rims. See stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Remove glove then handle clean plate without washing hands. Educated the operator and employee on proper handwashing procedures. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs stored over prepared pancake batter. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In an pan on the flat top grill cooked potatoes 119F. Operator increased the temperature under the potatoes Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink Quaternary over 440ppm; Sanitizer Bucket Quaternary over 440ppm. Operator adjusted the levels of the sanitizer chemicals. Ware washing and sanitizer buckets 220ppm. 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. In the walk in cooler pot roast and pot roast gravy prepared in house more than 24 hours ago per operator. No date marking. Operator date marked pot roast and gravy. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired except Jessica Giametta.

Basic - Bowl or other container with no handle used to dispense food. In a make table cooler there is a plastic ramekin in a container of feta cheese. Operator removed ramekin. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. There is cardboard lining shelves in walk in cooler. Operator removed cardboard. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage not seperated from other product there are one number 10 can of sliced apples and 4 number 10 cans of cranberry sauce all with dented rims. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee and iced tea filters in the servers side station not protected.

Basic - Standing water in bottom of reach-in-cooler on bottom of make table cooler across from the reach in freezer.

High Priority - Vacuum breaker missing at outside hose bibb to the left of the front door. Educated Operator on the requirement for backflow devices.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on the cook line was blocked by a pan of bacon in front of the basin. Employee moved the pan away from the sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags and backpacks were stored on a dry storage shelf with biscuit mix boxes and above bags of onions. Reviewed requirements for personal item storage with the Operator.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing eggs on the cook line wearing a wristwatch and an employee preparing food in the prep area wearing a beaded bracelet.

Basic - Employee with no beard guard/restraint while engaging in food preparation on the cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bin of cinnamon sugar in the prep area stored with the handle touching the product. Operator removed the scoop. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the ice cream freezer. Operator increased velocity to proper strength. Corrected On-Site

Basic - Stored food not covered. Two buckets of ice cream were stored uncovered in the reach-in freezer at the bar.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: Back room dish machine was not at proper ppm. Supply bucket was changed, machine primed and tested at proper ppm. Back Dishwasher (Chlorine 0ppm); Back Dishwasher (Chlorine 100ppm) Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal container of egg salad was stored in a beer reach-in cooler alongside beverages to be sold to the public.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Philly steak was stored directly above raw fish in the walk-in cooler. Operator placed the sliced steak below the fish for proper food protection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on the server station.

Basic - Employee beverages in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed the items and placed in separate bin. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle of large plastic ice scoop observed with buildup. Operator removed scoop to the dish area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the kitchen handwashing sink. Operator removed and placed in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line, raw chicken was above cooked ribs in the cooling drawer and raw ground beef was over cooked pasta. In the walk-in cooler, raw pork was directly above cooked chicken. Operator had all products moved to proper positions for food protection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Mac and cheese and chili bags were in the hot holding box and both measured 91F. Bags were placed in the box less than 2 hours prior. Food handler removed all bags to boiling water kettle for rapid heating. mac and cheese (91F - Hot Holding)

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Printed sign for Operator. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bucket of sanitizer on cook line next to food, on cut board. Sanitizer spray bottle over pass thru window on cook line. Operator moved chemicals to lower shelf for proper storage. Corrected On-Site

Basic - Accumulation of debris on top of both warewashing machines.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packaged fish with label in main walk-in cooler, thawed, bags sealed. Operator opened the bag. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on cook line.

Basic - Floor area(s) covered with standing water in dish washing area and ice machines.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, stored in water 109F. Operator turned up heat on grill to heat water. Repeat 5/17/2023 Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat 5/17/2023 Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents and surrounding tiles in front of kitchen, cook line. Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles on cook line, service line, dish machine area, expediting area. This is a repeat violation from 05/06/2021 and 7/20/2021, 5/26/2022. Repeat Violation Warning - From follow-up inspection 2023-02-27: Some floor tiles have been replaced. Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Near dishwashing area storage area, boxes napkins and to go containers stored on floor. Warning - From follow-up inspection 2023-02-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One food manager expired on 11/3/2021. - From follow-up inspection 2022-05-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 cooks and 2 servers handling food employed over 60 days no food handler training. - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in back of kitchen. - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles on cook line, service line, dish machine area, expediting area. This is a repeat violation from 05/06/2021 and 7/20/2021. Repeat Violation - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed broken floor tiles on cook line, service line, dish machine area, expediting area. This is a repeat violation from 05/06/2021 Repeat Violation Warning - From follow-up inspection 2021-07-21: Time Extended