Mel's Diner, 4649 S Clyde Morris Blvd Ste 608, Port Orange, FL - Restaurant inspection findings and violations

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Business Info

Name: MEL'S DINER
Type: Permanent Food Service
Address: 4649 S Clyde Morris Blvd Ste 608, Port Orange, FL 32129
License #: 7407099
Total inspections: 9
Last inspection: 10/08/2014

Restaurant representatives - add corrected or new information about Mel's Diner, 4649 S Clyde Morris Blvd Ste 608, Port Orange, FL »

Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
10/08/2014Routine - FoodCall Back - Complied
  • Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
  • Basic - Cardboard used to line nonfood-contact shelves. **Warning**
  • Basic - Food stored in a prohibited area. Potatoes in tub cooling in mop sink. Employee states washes sink. **Corrected On-Site** **Warning**
  • Basic - In-use wet wiping cloth/towel used under cutting board. Bread **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hamburger sausage hashbrowns employee states has been sitting out 30 minutes to thaw **Corrected On-Site** **Warning**
  • High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touch clothes with hands **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stand up reach in cooler quiche 44f,tcs soup 45f,chicken 46f,turkey 45f White refrigerator butter 46f ,Milk 47f **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bacon/ not fully cooked 80f employees states cooked about 30 minutes ago placing back on grill. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger/sitting thaw over pie. Egg whites over deli meat reach in cooler **Corrected On-Site** **Warning**
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White refrigerator **Warning**
  • Intermediate - Handwash sink used for purposes other than handwashing. Employee fill pan with water. **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Stand up reach in cooler **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
10/07/2014Routine - FoodWarning Issued
  • Basic - Accumulation of food debris/soil residue on handwash sink. Hand sink inside walk in cooler.
  • Basic - Cutting board has cut marks and is no longer cleanable. Upstairs kitchen.
  • Basic - Food stored in dry storage area not covered. **Corrected On-Site**
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly. Upstairs kitchen.
5/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Food contaminated by employees/consumers and operator continued to serve food. After cutting partially cooked poultry employee shook hands by poked chicken. Employee placed chicken on stove to reheat.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 50f advised to use time as a public health control.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 80f advised to use time as a public health control
  • High Priority - Raw animal food not properly separated from ready-to-eat food. Bottom of reach in cooler
12/19/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Chest freezer door in disrepair.
  • Basic - Water leaking from faucet/faucet handle. Water at handsink turned off underneath. When water turned on underneath sink, heavy water flow at three compartment sink.
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - No certified food manager for establishment. CFM provided is not a valid certificate. NRFSP certificate number likely from 2005 according to phone conversation with NRFSP. Date on certificate 12/08/2012
  • Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
8/26/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Sugar and potatoes.
  • Basic - Food/pastry cooling in customer section of dining area. **Corrected On-Site**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Working containers of food removed from original container not identified by common name. Sugar.
  • High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets at 70f less than 4 hours placed in cooler.
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In reach in cooler next to stove. Raw pooled egg and raw sausage next to ready to eat.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French toast batter 57f ,egg54f left on counter/less than 4 hours advised to use time as a public health control.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 110f to 124f . Less than four hours advised to use time as a public health control.
  • High Priority - Raw egg stored over sliced turkey.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan.
3/15/2013Complaint FullInspection Completed - No Further Action
  • Basic - Interior of microwave soiled with encrusted food debris.
  • High Priority - Raw animal food not separated from ready-to-eat food during preparation, reach in freezer **Corrected On-Site**
1/16/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/pie cooler. pie move to another cooler. Do use for potentially hazardous food until operating properly.
  • Critical - Handwashing cleanser lacking at handwashing lavatory/kitchen. Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit/sandwich reach in cooler .
  • No copy of latest inspection report.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect/cutting cooked potatoes. Corrected On Site.
  • Critical - Observed food stored on floor/potatoes.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. phf pie 50F being placed in another cooler.
  • Critical - Observed shell eggs over cooked ham in reach in cooler. Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 100f employee voluntarily discarded.
7/17/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/25/2012Food-Licensing InspectionInspection Completed - No Further Action

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