Mel's Family Diner

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall or ceiling.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Floor soiled/has accumulation of debris.
• Premises and cleaning equipment
  • Basic: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. - hole on walk in freezer door where previous door handle removed. - gasket torn at walk in freezer - walk in cooler ambient temperature 58f. No tcs foods stored.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. - walk in cooler
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - ice cream freezers
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board on small cooler
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. - Dishwasher (Chlorine 0ppm)
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. - flip top cooler
• Water source
  • Intermediate: Handwash sink does not have running water or enough water pressure to properly wash hands. - hand wash sink at ice cream station hot and cold water turned off.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb. - faucet outback
  • Basic: Standing water in bottom of reach-in-cooler. - small cookline cooler
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. - ice cream station
  • Intermediate: No soap provided at handwash sink. - ice cream station - near ice machine
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. - 3 on floor at corner area near side door - 1 on bottom shelf of hand wash sink in prep room - 4 on floor below prep tables - 4 on floor below dish rack/prep tables - 22 on floor below steam table - 3 on floor below toast station - 1 on floor at ice cream station - 50 throughout outside storage room storing beverage cups and sandwich presses. Storage room is attached to building with separate entry door.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. - side door near cookline
  • Basic: Outer openings not protected with self-closing doors. - back door and side door
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall or ceiling. - gapped area around electrical conduits going into ceiling - below prep sink - door frame at entrance to dish station
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. - above dish station
  • Basic: Floor soiled/has accumulation of debris. - at back storage room. - below dish station
• Premises and cleaning equipment
  • Basic: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - electrical wires on shelf next to togo items.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. - 13 below prep tables at prep station - 35 below prep sink at prep station
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in walk-in freezer.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
  • High priority: Vacuum breaker missing at hose bibb.
  • Basic: Standing water in bottom of reach-in-cooler.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Damage to wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Floor soiled/has accumulation of debris.
• Premises and cleaning equipment
  • Basic: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in walk-in freezer.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
  • High priority: Vacuum breaker missing at hose bibb.
  • Basic: Standing water in bottom of reach-in-cooler.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Damage to wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Floor soiled/has accumulation of debris.
• Premises and cleaning equipment
  • Basic: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to adulteration of food product. - rodent chew marks on two potatoes inside potato bag
• Food protection and cross-contamination
  • Basic: Food stored on floor. - bag in box on floor in storage room
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. - hole on walk in freezer door where previous door handle was removed - gasket torn at walk in freezer
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in walk-in freezer.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strip
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at small cooler stained
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. - Dishwasher (Chlorine 0ppm). Operator primed machine. Final reading 50ppm
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. - flip top door handle of side cooler
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
  • Basic: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. - water softener unit located below hand wash sink observed uncovered.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. - slow drip at plumbing of hand wash sink near ice machine. - water leaking at hot water supply line of mop sink - water leaking at hot water supply line of hand wash sink at ice cream station
  • High priority: Vacuum breaker missing at hose bibb. Out back
  • Basic: Standing water in bottom of reach-in-cooler. - small side cooler
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - hand wash sink at ice cream station no hot and cold water. Operator turned on
  • Intermediate: Handwash sink used for purposes other than handwashing. - hand wash sink near ice machine storing bottle brush and wiping cloth.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. - near ice machine
  • Intermediate: No soap provided at handwash sink. - ice cream station - near ice machine
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. - 1 on lower shelf of prep table - 6 inside bag of potatoes - 10 in corner near side door
  • Basic: Exterior door has a gap at the threshold that opens to the outside. - side door
  • Basic: Outer openings not protected with self-closing doors. - side door
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. - below hand wash sink near ice machine.
  • Basic: Damage to wall. - door frame at entrance to dish station
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. - above and below dish line
  • Basic: Floor soiled/has accumulation of debris. - at back storage room - below dish station
• Premises and cleaning equipment
  • Basic: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - pry bar, hose clamps, and pipe fittings stored on tol bag in box syrups
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Ice cream station