- Basic - Build-up of grease on nonfood-contact surface. Observed grease build up inside the fryer compartment on the cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting in the dish area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Observed chili at 125°F on cook line , corrective action had operator bring up to 165°F and hold at 135°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili at 125°F, corrective action had operator bring up to 165°F.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw hamburger over cheese. **Corrected On-Site** **Repeat Violation**
|
10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. C02 tank near coffee area not secure **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food stored on floor in WIC and RIF **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sink near bar/wait area and by sink near 3 comp sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping in back prep table not in sanitizer solution **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC near wait area unable to maintain proper cooling temperatures. Ambient temperature is 44° F. The following items were at 44° F: lettuce, salad dressing **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed WIC unable to maintain proper cooling temperature. Ambient temperature is 44° F. The following items were at 44° F: chicken salad, stock, butter, cheese **Warning**
- High Priority - Dented/rusted cans present. Observed dented can in dry storage area. Corrective measurements taken: can was removed from dry storage area and place in office to be returned to vendors. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed female employee touching toasted brad with bare hands **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. Observed lemons and stuffing placed in old grouper containers. Voluntarily discarded by operator **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken over cooked ribs in RIC underneath the stove **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in HWS near 3 comp sink **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator unable to find form, but was in the last inspection report **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 41 degrees Fahrenheit. Observed RIC near wait area unable to maintain proper cooling temperatures. Ambient temperature is 44° F. The following items were at 44° F: lettuce, salad dressing **Warning**
|
07/01/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall. Observed knife between wall and cooler unit on main kitchen line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch a piece of Swiss cheese for a omelette educated the cook on the importance of wearing gloves,
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw steak over cooked ham in reach in to the left of the grill area. **Corrected On-Site** **Repeat Violation**
|
3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed coffee cup with no lid on expo alley.
- Basic - Equipment and utensils not properly air-dried - wet nesting, observed pans in the dish area not dried correctly .
- Basic - Single-service articles stored under air conditioning unit, condensation dripping onto single service units. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey 44°-45° discarded by operator. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed All cooks were cooking food with no gloves
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked ham in reach in cooler on cook line.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm chlorine in wiping cloth bucket in back prep area **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled in back prep area is broken . Thrown away by operator . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink . Paper towel dispenser not working at dish area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked turkey at 6 inches in pan , not cooled correctly. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled , observed windex bottle not labeled underneath register at front counter.
|
12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Corrected On-Site**
- 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. Mgr retrained employee. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert knife and spatula. **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Vent in electrical room with wide space between slats open to outside.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen fish thawing in prep sink at room temp. **Corrected On-Site**
- High Priority - Employee dried hands by shaking them in the air after washing. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping ice with nonhandled cup. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook wiping knife on soiled wipe cloth hanging on apron then using knife to slice sandwich. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ware washing area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Broth in deep bucket in walkin. Cooked rice and pasta in deep pans in reachin. **Corrected On-Site**
|
2/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler across from reach in cooler/freezer with ambient air temp at 48?f dropped to 41?f **Corrected On-Site**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed chlorine in dishmachine at 0ppm. Ran machine twice
- Equipment and utensils not properly air-dried. Observed containers stacked and stored while still wet
- Critical - Handwashing cleanser lacking at handwashing lavatory. At handsink off server station
- Critical - Observed dented/rusted cans. Observed cans dented not segregated in dry storage. Segregated cans to be sent back to supplier **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed tomatoes in handsink off server station. Also observed employee dump water from container holding hard boiled eggs into handsink off cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous foods above 43?f. Coolers open during lunch rush.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken stored above raw chicken, raw beef above hot dogs, and raw liver above raw fish
- Observed utensils stored in crevices between equipment. Observed knife stored between reach in cooler and prep table
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed corned beef hash at 50?f, 20 minutes later still 50?f **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth used to wipe counter and knife not stored in sanitizer between use.
|
12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler across from flat top grill with ambient air temperature 49 degrees f. observed reach in cooler drawers under flat top grill with ambient air temperature at 50 degrees f. This violation must be corrected by : 07-25-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed ribs in walk in cooler made at 9:00am at 60 degrees f, one hour later ribs were still at 60 degrees f.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. observed scoop with handle laying in cole slaw
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then put on a new pair of gloves then begin food prep without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed employee use cup to scoop ice at server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 60 degrees f and raw fish at 59 degrees f in reachin cooler drawers under flat top grill with ambient air temperature at 50 degrees f. observed feta cheese at 53 degrees f and egg batter at 59 degrees f in reachin cooler across from flat top grill with ambient air temperature at 49 degrees f. observed milk at 50 degrees f in reachin cooler with ambient air temperature at 41 degrees f.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution in bucket off cookline and server station greater than 200ppm Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. observed chlorine sanitizer in bucket off desert station at 0ppm. Corrected On Site.
|
7/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed sanitizer solution in dishmachine at 0ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from flat top grill at 50 degrees f. This violation must be corrected by : 04-17-2012 .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves without washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ham at 47 degrees f, sausage at 47 degrees f and raw hamburger at 48 degrees f. ambient air temperature at 49 degrees f .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw fish in reach in cooler drawers under flat top grill.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution in bucket off server station at 200ppm.
|
4/16/2012 | Routine - Food | Warning Issued |
- Critical - Observed backflow divice missing @ mop sink spigot and dumpters area
- Observed clean utensils directly placed over lettuce (storing utensils on lettuce) COS
- Critical - Observed no hot water available @ cook line handsink
- Critical - Observed sanitizer buckets @ 200 PPM Chlorine
- Critical - Observed sausage on plate by flat grill @ 128 Degrees F
- Critical - Observed soap bag inoperable - COS Expo line
- Observed tongs hanging from trash container. COS
|
9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/22/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. Cooling chicken broth in large bucket in walk in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken broth at 125F in walk in cooler. Instructed employee in cooling methods, observed employee using an bath to actively cool product. Also observed turkey ham in plastic packages at 160F in walk in freezer.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed a container with pooled eggs beside cooked chicken in reach in drawer in cook line.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw ground beef directly on container with pickles and blueberries. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water at 95F.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, back preparation sink.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a large stone ring in cooking area. Corrected On Site.
- Critical. Observed employee improperly washing hands. Observed employee rinsing hands in sanitizer bucket water.
- Observed a nonfood-grade basting brush used in food. Observed regular paint brush in container with butter, wait station.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. Observed employee using same spatula for raw eggs and raw burgers.
- Critical. Observed buildup of black like slime in the interior of ice machine, substance easily removable with alcohol swab.
- Observed utensils stored in crevices between equipment. Observed knife stored in between cooler in cook line.
- Critical. Hand wash sink by cook line lacking proper hand drying provisions.
- Critical. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Observed unauthorized person in cook line grabbing french fry and eating it on his way out. Corrected On Site.
- Critical. Expired proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Some current employees had certificates expire 3/2009. [Other employees are current for being certified].
|
12/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3sink.
- Observed personal care item stored with food. purse on dry storage shelf by packets of jelly and sugar.
|
5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef,salmon, chicken reach in cooler on cookline 56F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline closest to dishmachine area. drawr coolers under cookline. This violation must be corrected by : 02/16/2010.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef over lobster tail.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. observed cookline employee with uncovered glass of water.
- Critical. Cold water not provided/shut off at employee handwash sink. by frnt cookline.
- Observed leaking pipe at plumbing fixture. dishmachine handsink. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3sink 200+.
|
2/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. item which is fish marked rice date incorrect Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. seafood slacking prep line
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ice scoop exposed, outside
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. second sink
- Critical. Observed toxic item stored by food. propane canister
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. mgr due at 8am
|
8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/26/2008 | Routine - Food | Warning Issued |
| No report available. | 9/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/4/2008 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mels Diner Naples, 3650 N Tamiami Trl, Naples, FL »