Merly’s Restaurant

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 – 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