Health Report #103441

Establishment Name: Mezzevino
Report Date: 06/01/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Manual and Mechanical Warewash N/A N/A N/A Observed the bar dishwasher sanitizing at or below 10ppm chlorine. 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 repair dish washer to sanitize at 50-100ppm chlorine. ,
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following soiled food contact surfaces: 1. Underside of the shelf over the steam table and coolers. 2. Interior of very large chicken stock pot stored under the slicer. 3. Several ladles hanging the wall with dust and food debris inside. 4. Slicer, at the very top of the blade, under the cover. 5. Can opener blade, located in the basement prep area. 6. Interior of all three ice/flour scoops buckets. 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 all the noted items. Corrected: person in charge washed, rinsed and sanitize all the noted items
Normal Cleaning, Frequency and Restri N/A N/A N/A Observed floor under the broiler in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct have the noted area cleaned. ,
Normal Nonfood-Contact Surfaces N/A N/A N/A Observed the hood area around the broiler to be soiled with grease and dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean the noted areas around the broiler. Note: the area would be have the ability to kept cleaner if the broiler was movable. ,