MeMezz Restaurant

Food properly labeled; original container — Inspector Note: Observed failure to label food items in unoriginal containers with common name. Observed multiple containers of food in the reach in cooler that were not labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC advised to write common name of food on containers.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to display the most recent inspection report in public view. Observed a prior inspection report posted and in an inconspicuous location. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to post most recent inspection report and post it in front counter area.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential entry of pests. Observed visible light in rear exit door and door left propped open. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to seal gaps in door and keep it closed.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC instructed to renew and obtain a current food service permit.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility does not sanitize and has no text strip. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation.

Plumbing installed; proper backflow devices — Inspector Note: Observed failure to provide a 2 in air gap at veg/fruit prep sink (repeated violation). Observed 3 compartment leaking in different areas. 511-6-1.06(2)(e) - Backflow Prevention Device, Design Standard (P) (e) Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Informed PIC that an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).

Physical facilities installed, maintained, and clean — Inspector Note: Observed crack on the back door of the facility. PIC advised to fixed. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC placed a work order to have facility fixed.

Insects, rodents, and animals not present — Inspector Note: Observed gap underneath the kitchen back door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC put a work order for repairs.

Certified Food Protection Manager — Inspector Note: Observed expired certified (7/8/2025) food safety certificate posted and manager lacked proof of Food Manager Certification. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC has 30 day to renew.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of of a prep top and counter tops with heavy stains and not sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. PIC advised to always sanitizer and keep food contact surfaces clean all the time.

Physical facilities installed, maintained, and clean — Inspector Note: Observed crack on the back door of the facility. PIC advised to fixed. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of cutting board with heavy stains and not sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC instructed to keep food surfaces clean and use sanitizer.

Proper cold holding temperatures — Inspector Note: Oberved several cold holding food items in prep top cooler out of temperature. Observed sliced tomatoes at 47 F, cheese at 49 F, green pepper at 45 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC instructed to move foods to a reach in cooler and get a technician to maintain prep top cooler.