Mel's Bar And Grill

Year by year

Inspections

1. Aug 13, 2026 Routine · No items found

   No violations cited.

2. Jun 16, 2026 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bar glass washer not providing proper concentration of sanitizer. Dishwasher need to be repaired.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The dough sheeter and dough mixer need to be cleaned daily or every 4 hrs.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     All eady to eat food held in cooler longer than 24 hrs need to be date marked and used within 7 days. (ranch dressing in cooler).

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

3. Jun 5, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The meat slicer, dough machine and mixer need to be cleaned and sanitized daily before use.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink not in working order and is unavailable for proper handwashing. Finish bolting to the wall and re-connect the drain.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Finish installing tile if the dishroom area.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

4. Jun 14, 2024 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The fench fry press needs to be cleaned daily.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Store bag of onions off floor in the walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The area around the free standing mixer needs to be cleaned daily.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

5. Jun 13, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlroine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14