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



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

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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
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
  • High Priority - Raw animal food stored /raw egg white over ready-to-eat food in reach-in cooler. **Corrected On-Site**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 60f advised to use time as a public health. Employee states less than 4 hours.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tcs salad employee staes held for two days .
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 - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small Black refrigerator cookline.
  • Basic - Small black refrigerator on cookline not maintaining time temperature controlled food at 41f or below. Do not use for time temperature controlled food until operating properly.
  • Basic - Wiping cloth/towel used under cutting board.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Suasage 55f,Egg 64f ,potatoes 54f less than 4 hours advised to use time as a publics health control.
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 - Bowl or other container with no handle used to dispense food. Potatoes **Corrected On-Site**
  • High Priority - French toast mix with raw egg stored over ready-to-eat food. Raw egg yolks and whites stored over ready to eat food in reach in cooler. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.potatoes 70f employee states it was sitting during lunch less than 4 hours. Advised to keep refrigerated. Corn beef hash 48f move to another cooler . Advised not keep a lot of product in door at small reach in cookline. Butter 55f manager states was sitting out for 1 hour. 47f milk frontline cooler.move to another cooler.
  • 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. Milk cooler at waitstation. Milk being moved to another cooler.
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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