Mel’s Diner Fort Myers

Basic – Damaged/spoiled/recalled food not properly segregated

On can in kitchen, there was one 56 ounce can of tomato not segregated from-the un damage cans. nSee stop sale.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Soda bottle located under hot window in server alley.

Basic – Equipment and utensils not properly air-dried – wet nesting. On the shelf units by office door in ware-wash area.

Basic – Floor area(s) covered with standing water

Floor throughout kitchen is wet. Standing water located in dish area by office.

Basic – Hole in or other damage to wall. Cove base is missing and interior is expose, at the corner of the office door and triple sink.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soda bottle next to single serve crackers in server alley. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by poaching water tempt at 122F. Operator raised tempature of water to 135F Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwaves on cooks line at far end are heavily soiled.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Heavy dust build up in the walk in cooler in back prep area.

High Priority – Dented/rusted cans present. See stop sale

nDamaged/spoiled/recalled food not properly segregated

On can in kitchen, there was one 56 ounce can of tomato not segregated from-the un damage cans. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Ground beef over whole muscle meat strip beef loins and raw sausage over whole muscle beef steaks in prep walk in. Operator corrected situation and placed items in proper location. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Back hand washing sink in prep area out of paper towels.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rib base prepped 2 days ago not date mark. Operator marked with proper date mark. Corrected On-Site