Mesero Restaurants

*37 Container of food that is not time/temperature controlled for safety may be re-served from one c

*18 Restricted use pesticides

*32 Maintain in Good Repair

*43 Light - 20 foot : Buffet, salad, produce

*47 Other Violations

HANDSINK SIGNS

*35 Hair Restraints effective

*39 Equipment and Utensils Storage

*40 Store single-service item in original package

*31 Handwashing lavatory - accessible

*42 Dirty nonfood contact surfaces

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw bacon wrapped shrimp next to cut vegetables in wic

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket at line 0 ppm

*21 RFSM - Not On Site

No RFSM on site

*47 Handwashing signage

Missing hand wash signs at hand sinks

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee cellphone and drinks next to restaurant food

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on floor in bar cooler

*39 Keep utensils handles upright or protected

Ice scoop with handle in ice chest

*19 Water & Plumbing in good repair- per code

SLOW DRAIN AT BAR SINK LEAK AT PREP SINK

*20 Grease Trap Tickets

NO CURRENT GREASE TRAP RECORDS

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

MOST ARE EXPIRED

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

GNATS AND FLIES PRESENT IN THE RESTAURANT

*31 Individual, disposable towels

NEEDED AT SINK IN THE KITCHEN

*32 Damaged Equipment

DOOR GASKETS

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

BOX OF CABBAGE ON THE FLOOR

*40 Reuse of single service articles

CANT BE USED AS MEASURING CUPS

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL FOOD IN WIC (SHREDDED CABBAGE)

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS AND FOOD DEBRIS OFF THE FLOORS

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies in the bar by open containers of food FLIES OVER FOOD IN KITCHEN AREA

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

PLEASE COVER CONTAINERS OF FOOD/FRUIT IN THE BAR AREAl

*39 Store equipment & utensils in a clean, dry place

IN BAR FOUND STORED BETWEEN THE EQUIPMENT

*47 Handwashing signage

NEEDED AT HANDSINK IN THE KITCHEN

*19 Water & Plumbing in good repair- per code

LEAK AT 2 COMPARTMENT SINK

*10 Clean Sight and Touch

clean interior of the ice machine CLEAN FLOOR BEHIND ICE BIN

*45Floor, wall, ceiling - Exposed material

OPENING IN CEILING BY MOP SINK

*18 Toxic items storage adjacent to food/utensils

GREEN CAN OF BUTANE FOUND BY FOOD

*40 Reuse of single service articles

CAN'T BE USED AS MEASURING OR SCOOPING DEVICES, DEMONSTRATED THE PROPER WAY TO DO SO

*14 Gloves single use

PLEASE WEAR GLOVES WHEN HANDLING FOOD, MANAGER PLACED BARE HANDS INTO CONTAINER OF TOMATOES TO GET MOLDY TOMATO

*19 Water & Plumbing in good repair- per code

sink (prep)is leaking needs to addressed.

*29 Outfitter-Thermometer.

NEEDED IN RIC

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

GNATS AND MOSQUITOES IN KITCHEN AREA

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDY RED ONIONS FOUND IN WHITE CONTAINER

*40 Handle & dispense of cleaned utensils, single-use

MUST USE MEASURING DEVICES WITH HANDLES FOR DISPENSING PURPOSES BUTTERMILK EXPIRATION DATE: 10/20/2020

*10 Clean Sight and Touch

TOP PORTION OF ICE MACHINE NEEDS TO BE CLEANED, PINK BIOFILM IS ON THE SURFACE

*32 Equipment & Utensils smooth easily cleanable

CLEAN MICROWAVE IN KITCHEN

*02 Cold Hold (41øF/45øF or below)

MEAT IN MEASURING AT 50.5F

*31 Handwashing lavatory - accessible

HAND SINK WAS BLOCKED WITH ITEMS IN KITCHEN

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FLIES IN KITCHEN

*20 Grease Trap Tickets

NO RECORDS ON FILE

*21 Outfitter-Certified Food Manager

OBTAIN BIOHAZARD KIT OR SOP

*29 Outfitter-Thermometer.

PROVIDE

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

PREP LINE

*40 Single use articel wrapped or dispensed

CAN'T BE USED AS A SCOOP

*42 Dirty nonfood contact surfaces

FAN COVERS

*47 Other Violations

NOTICE (PROVIDED A COPY)

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

JUICE CONTAINERS STORED IN ICE AT BAR

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER @ 10 PPM- REQUEST SERVICE

*39 Store equipment & utensils in a clean, dry place

KNIVES STORED IN BETWEEN EQUIPMENT

*28 Original cont. of RTE/PHF/Day1= day of opening

DISCARD ITEMS PAST DATE MARK, DATE CUT VEGETABLES

*31 Handwashing lavatory - used for other purpose

ON GRILL LINE, BACK PREP LINE

*34 Controlling pests. Eliminating harborage conditions

OBSERVED INSECTS AT COOK LINE

*42 Nonfood-contact surfaces material

NO TOWELS AS LINERS

*02 Cold Hold (41øF/45øF or below)

SALSA 45 DEGREE F

*32 Package integrity

DENTED CAN ON SHELF WITH NON DENTED, ENSURE ALL CANS HAS MANUF. LABEL

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS WITH NO LID

*39 Keep utensils handles upright or protected

ENSURE HANDLES ARE NOT STORED IN FOOD OR ICE

*14 When to wash hands before donning new gloves

OBSERVE EMPLOYEE CHANGE GLOVES WITHOUT WASHING HANDS

*21 RFSM - Not On Site

MUST HAVE ON SITE AND DISPLAYED

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*31 Handwashing lavatory - used for other purpose

HAND SINKS HAD SANITIZER BUCKETS STORED IN THEM, DESIGNATED HAND SINKS FOR HAND WASHING ONLY

*10 Clean Sight and Touch

INSIDE MICROWAVE

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED BERRIES IN COOLER (WALK IN)

*19 Hand sink water temperature below 110'F

AT COOK LINE HAND SINK (103.9 DEGREE F), BAR (97.3 DEGREE F), FRONT BAR (72 DEGREE F)