Melrose///haraz

Year by year

Inspections

1. Feb 27, 2026 Follow Up · No items found

   No violations cited.

2. Feb 26, 2026 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cooked whole chicken in the walk in cooler is cold held at 50°F. Was discarded. Other cooked food in the same walk in cooler is cold held at: Rice 50F, Diced Sausage 46F, Beef Pastry 47F. Up to 8 layers of raw shelled eggs were out at room temperature on the cook line. Cook estimated it would take at least 2 hours to use these eggs.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Cooling unit for walk in cooler was froze up in a block of ice. Advised to only have out enough eggs for about 30 minutes.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during cold holding by checking food temperatures and cooler temperatures to ensure coolers are working properly.

     Code 2-103.11 (I)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     A ladle used to put oil onto the hot griddle has a handle that had melted plastic other wrapping in poor condition where it would not be easy cleaning. The walk in cooler with the meats in was had its cooling unit froze up in a block of ice. Not cooling adequately, at 47F.

     Correction: Repair equipment to good condition or remove from premise. Ladle was removed. Walk in cooler was shut down to thaw and refrigeration repair company was called.

     Code 4-501.11 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes of plastic cups and lids were stored on the floor in the back room.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

3. Jul 11, 2025 Pre-inspection · 2 priority, 2 core
   • Serious Priority Corrected on site

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

     The low temp chlorine for the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bucket of solution was changed, line primed, and was getting 50ppm of chlorine.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Sanitizer in the red bucket was over 200ppm of chlorine.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. Employee diluted the solution to get to 200ppm.

     Code 7-204.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     The crepe spreader is stored in a container of water at room temperature between uses.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     SEWAGE - OTHER LIQUID WASTES AND RAINWATER

     Condensate water from the True 3dr prep cooler was collecting on the floor/bottom of the cooler.

     Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Need to determine where the water is coming from. Check the drain line to ensure that it is connected or not plugged.

     Code 5-403.12