Health Report #103439

Establishment Name: Mezzevino
Report Date: 12/03/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Manual and Mechanical Warewash N/A N/A N/A Observed multiple wiping cloth buckets with 0 ppm of sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under # 4-703. 11(c) shall meet the criteria specified under # 7-204. 11 sanitizers, criteria, shall be used in accordance with the epa-registered label use instructions to correct remake buckets and test to ensure they are in accordance of the epa use instructions. Corrected: person in charge remade buckets and they were noted between 150-200ppm quat ammonia.
Critical Safe, Unadulterated, and Hones N/A N/A N/A Observed drain flies in the following: 1. Ruttenhouse whisky. 2. Littet french wine. 3. Southern comfort. 4. Jack daniels honey. Food shall be safe, unadulterated, and honestly presented. (p) to correct discard the noted food into the garbage. Corrected: person in charge discarded noted items into the garbage
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following soiled food contact surfaces: 1. Slicer. 2. Ice bin at bar closest to entrance. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. ,
Critical Hot Water and Chemical N/A N/A N/A Observed dishwashing machine not 160f at plate surface (sticker did not turn black). Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct repair the machine to properly sanitize the dishes. Corrected: person called repair guy and repaired it (sticker turned black)
Normal Controlling Pests N/A N/A N/A Observed drain flies in multiple areas of the facility including but not limited to the basement prep area and the bar. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and supplies; (b) routinely inspecting the premises for evidence of pests; (c) using methods, if pests are found, such as trapping devices or other means of pest control as specified under ## 7-202. 12, 7-206. 12, and 7-206. 13;(pf) and (d) eliminating harborage conditions. To correct continue working with the pest control company to eliminate the pests
Normal Cleaning, Frequency and Restri N/A N/A N/A Observed the following soiled areas: 1. Floor under the cook line coolers. 2. Floor under all equipment in the wait staff area, including the two door upright cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted areas and maintain clean. ,