Mel's Diner

Inspector's notes

Observed excessive grease built up floors, walls and ceilings of cook line in kitchen area at time of Re-inspection. Observed old food debris in several hard to reach areas of kitchen, including behind equipment. Ensure to detail clean and sanitize all areas, maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease built up on equipment and gas lines under exhaust hood at time of Re-inspection. Operator is instructed to work with a licensed company to test exhaust hood so that it is properly functioning to adequately remove grease, heat and vapors. Observed no air conditioning to be working on kitchen area. Discussed with operator proper adequate air conditioning to prevent future issues with refrigeration. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Found no paper towels available at hand sink next to ice machine. Ensure to have paper towels in dispenser available at all times during operation. Operator proceeded to add paper towels. Observed hand sink in front waitress area not functioning properly. Handles are not functional resulting in lack of adequate supply of hot water 100*F for proper hand washing. Discussed with operator hand sink shall be in good working conditions by time of re-inspection. A re-inspection will be conducted within 24hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

0ppm Chlorine using test strip to verify clean dishes as employee was actively warewashing at time of inspection. Employee ran a new cycle of wash and chlorine tested 100ppm sanitizing concentration. Discussed to re-wash all previous cycles. Discussed with operator to ensure warwashing machine is properly dispensing Chlorine 50 to 100ppm for adequate sanitizing. Employee proceeded to re-wash all dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperatures varying from (51*F to 45*F) for a variety of Time/temperature control for safety (TCS) items (sliced tomatoes, eggs, tuna, roast beef, coleslaw, cottage cheese, lettuce, potato salad) found in the two front prep refrigeration units located at cook line. Discussed with operator TCS food items shall be maintain 41*F or below. All TCS food items in prep units were discarded at time of inspection since they had been placed in units 4hours prior. Operator contacted technician at time of inspection for necessary repairs. Refrigeration ambient temperatures noted at 51*F and 45*F discussed with operator to ensure units are repaired prior to usage for TCS food items. Operator will be using time as a public health control for new batch of TCS items that were removed from walk-in refrigeration . TCS foods will be held in containers with ice and discarded after 4hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 45*F and 51*F for front prep refrigeration units. Discussed with operator to repair/ replace refrigeration to hold TCS foods at 41*F or below. A re-inspection will be conducted within 24hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sticky traps under three compartment sink with dead roaches. Operator was not able to present a copy of last pest control report. Ensure to continue working with pest control. A new report shall be presented with recent date indicating service for roaches. A new report is required prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed excessive grease built up floors, walls and ceilings of cook line in kitchen area. Observed old food debris in several hard to reach areas of kitchen, including behind equipment. Ensure to detail clean and sanitize all areas, maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease built up on equipment and gas lines under exhaust hood. Operator is instructed to work with a licensed company to test exhaust hood so that it is properly functioning to adequately remove grease, heat and vapors. Observed no air conditioning to be working on kitchen area. Discussed with operator proper adequate air conditioning to prevent future issues with refrigeration. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink located next to ice machine not secure to wall. Ensure to secure hand sink to wall. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease accumulation and old food debris in between equipment along cook line in kitchen areas including all floors, walls and ceilings. Ensure to routinely maintain equipment free of grease and debris to provide a smooth surface clean to sight and touch. Ensure to detail clean and sanitize all floors, walls and ceilings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Discussed with operator one person shall have a valid Certified Food Protection Manager during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Soap dispenser is not functional at hand sink located in cook line. Ensure to always have soap available. Operator proceeded to place soap pump at hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

0ppm chlorine concentration at mechanical warewashing equipment found at time of inspection. Ensure to make necessary repairs to provide minimum 50ppm to 100ppm Chlorine at mechanical warewashing. Operator was able to properly setup three compartment sink and verified adequate chlorine sanitizing solution between 50ppm to 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 70*f for baked potatoes sitting on prep table at cook line. Ensure all Time/ Temperature control for safety (TCS) food items are maintained at (135*F or above / 41*F or below) for safety. Per operator, potatoes had been placed out of refrigeration approximately less than 1hour ago. Operator proceeded to place potatoes back in refrigeration unit to maintain at 41*f or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead roach on sticky glue monitoring device behind ice machine in kitchen area. Ensure to remove any monitoring devices with rodent evidence. Discussed with operator to ensure minimum monthly pest control service. Operator presented last copy of pest control dated 5/27/25. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease built up at cook line area including: equipment, floors, walls and ceilings. Ensure to increase cleaning frequency to remove grease and provide a smooth cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a chlorine mechanical warewashing machine washing utensils, bowels, and plates. A chlorine test strip was used to test the concentration of chlorine at food contact site. Test strip registered no color change, below the standard of 50ppm for chlorine sanitization. Informed PIC that all chlorine machines need to register a concentration of 50ppm on the surface of any ware sent through the machine. PIC has contacted maintenance to work on the machine at time of inspection PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized in three-compartment sink at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed food items in prep-cooler with an internal temperature at 50-51*F. Internal temperature registered using internal probe thermometer. Ambient temperature of unit registered at 52*F using min/max thermometer. TCS food items include cooked BBQ pork, roasted green chilis, cooked beef, raw chicken, raw bacon, whole shelled eggs. Per PIC all food items had been in unit for greater than 4hrs. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Core-4-602.13, C: Nonfood Contact Surfaces Observed significant buildup of food residue and grease on nonfood contact surfaces of stainless steel carts and cooking equipment at cook line. Please ensure nonfood contact surfaces of equipment and utensils are kept clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed TCS foods such as cut tomatoes and lettuce being stored in a reach in food prep refrigeration unit with an internal temperature between 45-47°F. PIC stated all food was prepared at 9am the same morning (internal temperature of food measured at 10:30am). PIC had food moved to freezer and functional refrigeration unit to return the food to proper cold holding temperature (<41°F). Ensure all TCS foods being held in cold holding conditions maintain an internal temperature of <41°F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Reach in refrigeration unit used for food preparation had an ambient temperature between 50-52°F. PIC removed all food from the unit and had it stored in the functional reach in unit and walk in refrigeration unit. The non-functional unit shall not be used until a technician can repair it to maintain the temperature of food stored within at 41°F or less. The facility has adequate capacity to store TCS food. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed chemical dishwasher in kitchen with a chlorine concentration of less than 50 ppm chlorine at the time of inspection. PIC set up 3-compartment sink with 50-100 ppm chlorine to facilitate proper dish washing procedures and scheduled a servicing of the dishwasher at time of inspection. Discussed the importance of proper sanitization of dishes and equipment with the PIC. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed ceiling panels in the kitchen to missing, cracked, or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Replace ceiling panels so that areas are smooth, easily cleanable, and prevent seepage of liquid. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --Observed the dishwasher go from handling dirty dishes to clean dishes without first washing hands. The owner had the dishwasher properly wash their hands at time of inspection. Discussed when to wash requirements with the owner and dishwasher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. --Various deli meats, raw beef, various cheeses, cut tomato, and cut lettuce measured internal temperatures between 52°F-60°F. Thermometer was calibrated on site. Per person in charge, these items had been placed in the unit that morning and were voluntarily discarded at time of inspection. See embargo form. Reviewed cold holding requirements with the owner. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. --Ambient air temperatures of both prep refrigerators measured 48°F & 55°F per min/max thermometer. Person in charge notified repair technician while on site. Reviewed cold holding equipment requirements with the owner to ensure TCS food items can be maintained at or below 41°F. Establishment will temporarily use a 4 hour time as a control until the units are repaired. Do not store food items in the unit over night until they are repaired. Establishment had adequate refrigeration to maintain operations. Re-inspection will be conducted within 72 hours to verify that the units have been serviced. Correct By: Correct Prior To Reinspection