MEL'S RIVER PUB

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At cook line observed one flying insect on floor. In prep room, observed 2 flying insects. At wait station, observed 3 flying insect beside soda machine. Warning - From follow-up inspection 2024-07-10: At call back observed 5 flying insects in the following places: 2 live flying insects in kitchen by pizza oven, 3 flying insects by wait station, and 2 flying insects by white containers in prep room. Operator cleaned and sanitized table in wait station and area in prep room to kill and discard flying insects in those areas. Operator working on trying to kill flying insects during this callback. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certification available. Owner is currently taking review class, plans to certify in next few days. Warning - From follow-up inspection 2024-07-10: At call back no change. Operator is taking test soon. Time Extended

High Priority - Container of medicine improperly stored. At cook line, a bottle of ibuprofen stored on shelf above pass through window. Mangled discarded medicine. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. In prep room, on can rack one can of tomatoes dented. Operator moved to office.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At cook line observed one flying insect on floor. In prep room, observed 2 flying insects. At wait station, observed 3 flying insect beside soda machine. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw hamburger stored above cooked ribs in plastic wrap.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At cook line in top section of reach in cooler, scampi sauce dated 6-29 (10 days). Chef stated sauce was made 6 days prior date on container not changed.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish machine, splitter at back of dish machine missing back flow preventer on unused hose.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep room, scale on top shelf above prep table soiled. At bar, interior of triple sink has buildup. Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certification available. Owner is currently taking review class, plans to certify in next few days. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quat sanitizer in wiping cloth buckets, no test strips.

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. 2 employees present hired over 60 days, no proof of training available.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps meatballs, marinara sauce and lasagna on time per chef. Items held using time frames, no written procedure. Emailed chef blank form.

Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle on floor under dish counter not labeled. Chef identified as multi surface cleaner.

Basic - Buildup of food debris/soil residue on equipment door handles. On cook line flip top reach in cooler handles have build up. Walk in cooler in prep room door handle has build up.

Basic - Carbon dioxide/helium tanks not adequately secured. In prep room, 1 tank not secured. Outside dry storage, 2 tanks not secured. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. In prep room, on can rack one can of tomatoes dented. Operator moved to office. Corrected On-Site

Basic - Equipment in poor repair. On cook line reach in freezer gasket torn. At pizza station, reach in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair. At triple sink, floor tiles missing behind sink. Walk in cooler, wood floor no longer sealed, not easily cleanable. Also, wall over 3 compartment sink unsealed wood. In prep room, wall behind storage wrack made of spray foam, not smooth or easily cleanable. In prep room walk in cooler, wall rusted. In prep room, finish on floor worn, exposing concrete. At outside bar, floor has rotted wood.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line walls on beside and behind have grease build up. At cook line, floors under cooking equipment have build up of grease and food debris. At pizza station, walls soiled. In prep room, wall around walk in freezer door soiled. Outside smoker room, floor soiled.

Basic - Food stored on floor. In prep room walk in cooler, containers of pizza sauce, marinara and pickles stored on floor. In prep room, open case of oil on floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At pizza pass through, microwave interior has in rusted debris on top plate.

Basic - No copy of latest inspection report available. Owner has in email not able to forward to establishment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer gaskets throughout establishment soiled. At cook line, hood filters have grease build up. At pizza station, top of pizza oven soiled. In prep room, white fan above prep table has build up of dust and flour. In prep room, multiple bulk food containers have soiled exteriors. At bar, exterior ledge has black mold-like substance. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. In prep room, hand drill used to mix sauces not easily cleanable.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At pizza station, interior of dough reach in cooler soiled.

Basic - Standing water in bottom of reach-in-cooler. At pizza station, in dough reach in cooler standing water. At bar, standing water slide top reach in cooler.

Basic - Stored food not covered. In prep room, walk in freezer cannolis on metal tray not covered. Repeat Violation

Basic - Unclean building components, attachments or fixtures. In prep room walk in cooler, the fan covers have dust buildup.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In prep room walk in cooler, case of unwashed lettuce stored above ready to eat carrots and unwashed potatoes stored over cooked meatballs.

Basic - Working containers of food removed from original container not identified by common name. In prep room, 2 bulk containers of flour not labeled.

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. Dish machine tests at 0ppm. Primed several times and it still tests at 0ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler 4+ hours; Steak, burgers 48F, chicken 45F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+ hours; Steak, burgers 48F, chicken 45F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.

Basic - Bowl or other container with no handle used to dispense food. Cup in breading mix. Person in charge removed cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured by soda boxes.

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. Fish was thawed in ROP bag.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above back food prep table.

Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed tongs. Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board. Cloth under cutting board. Cloth under dry dishes. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Repeat Violation

Basic - Stored food not covered. In walk in freezer in prep kitchen; chicken not covered.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch hair, then handle and serve beverages to guests without hand wash.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Eggs from local farm per person in charge. Unable to provide invoice during inspection. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut beef stored over ready to eat sauces, person in charge moved to appropriate location. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches on floor in kitchen moving behind fliptop to right of pizza oven. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Eggs from local farm per person in charge. Unable to provide invoice during inspection. Also, Sour cream, butter (55, 50F - Cold Holding) in small dorm style cooler at server area. Person in charge states did not stick any items today. In unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream, butter (55, 50F - Cold Holding) in small dorm style cooler at server area. Person in charge states did not stick any items today. In unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara at hot holding line in kitchen at 125F. Person in charge began reheating. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker at mop sink in incorrect location, needs to be on non chemical side of splitter with hose attached. Also, missing vacuum breaker at hose bibb by outdoor awning with hose attached. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in cooler in outdoor bar unlabeled. Also butter in walk in cooler, brisket in reach in cooler not properly labeled. Person in charge labeled during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with rust buildup. Soda nozzle at indoor bar with debris buildup. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. Metal wrapped basting brush in use with oil at pizza line.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty with no proof of training.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks unsecured in outdoor bar, in back prep area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Debris accumulated in corner by prep table and dough proofer in kitchen. Floors showing wear in back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup. Speed racks in walk in cooler with debris buildup. Gaskets of dough proofer with debris buildup. Shelving above fryers with debris buildup. Shelving above prep table in back kitchen with debris buildup. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket testing at 0ppm.