MELAO BAKERY

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags holding bread in walk in freezer in bakery area Operator removed and put into food grade bags Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ham in walk in cooler in bakery prep room Operator moved chicken Raw shrimp over sauce in reach in cooler underneath make table at end of main cookline in kitchen Operator moved shrimp Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawer under make table front counter cookline ; burger patties (53F - Cold Holding) Burgers in drawer at least 4 hours per operator Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under make table front counter cookline ; burger patties (53F - Cold Holding) Burgers in drawer at least 4 hours per operator Operator discarded See stop sale Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottle on dry storage shelf next to olives and sauces and over canola oil Operator moved to chemical storage Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom

Basic - Floor tiles missing and/or in disrepair. Several on main cookline in kitchen and in front of walk in freezer nearest kitchen entrance Operator has new tiles ordered Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowls in bulk container of salt in prep area Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hot boxes in prep area

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front cookline make table

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between shelving and cardboard box on front cookline Operator removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under make table on front cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on front cookline Operator placed in sanitizer bucket Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink Warning - From follow-up inspection 2025-03-18: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak made previous day not date marked at reach in cooler on cooks line Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained at fenced in area back of facility

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at front line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line stored next to container with cornmeal Corrected On-Site

Basic - Stored food not covered. Ice cream in small chest freezer next to dessert display Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Heating cabinets stored in fence in area at back of facility

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Ground beef reheating on steam well for more than 2 hrs with temperature of 155F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole chicken kept on hot box located in cook line for less than 4 hrs with temperature of 112F. Ask operator to reheat to 165F. Corrective Action Taken

Intermediate - Identity of food or food product misrepresented. Squid been sold as octopus. Item appears on restaurant social media. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop chicken base and Sazon. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.To go containers facing up. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at front counter. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Tomato case stored over ground beef in walk in cooler. Corrected On-Site

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. 0 ppm. Called company will sanitize in triple sink till fixed

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over juices walk in cooler

Basic - Bowl or other container with no handle used to dispense food. Pan used to scoop rice Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Gaskets small make table in front No handle make table front line Thermometer walk in cooler not working on outside

Basic - Floor tiles missing and/or in disrepair. Kitchen Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Small make table in front

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - hot holding units beans 110°, chicken 118°, recommended to reheated to 165° and maintain 135° or above Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to cookline

Basic - Ceiling tile missing. Bakery prep area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen

Basic - Fifty (50) foot-candles of light not provided at a food working surface bakery/ bread prep area.

Basic - Floor tiles missing and/or in disrepair. Kitchen

Basic - Light not functioning. At kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of containers - walk-in cooler shelves - trays in food carts in walk-in cooler and freezer

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. Oppm

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken stew (99-109F - Hot Holding), recommended to reheated until reach 165° and maintain 135° or above Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts and salads in walk-in coolers

Basic - Ceiling tile missing. Bread area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen

Basic - Cove molding at floor/wall juncture broken/missing. - wall front of big batter

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor

Basic - Food storage container/container lid cracked or broken. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - food containers lids - equipments exterior -

Basic - Time/temperature control for safety food thawed in an improper manner. - bags of mashed potatoes in standing water Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting board. Attached cutting board at sandwich prep reach in cooler Repeat Violation - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Desserts prep area - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Several walls Repeat Violation - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board attached to reach in cooler - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler handlers Gaskets - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment, front counter equipment - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler front of fryers Two door cooler next to holding units Two door unit in desserts prep area - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach-in cooler gaskets several units. Accumulation of food debris/grease on prep tables shelves, under cooking equipment. Walking cooler shelves soiled Ice scoop holder Food carts Underneath sand prep unit Repeat Violation - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler next to holding units. - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Equipment in desserts prep area Repeat Violation - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 bay sink desserts area - From follow-up inspection 2022-01-21: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Bucket at front counter Oppm, manager changed water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast and chicken parts over creole sauce in reach in cooler cook line; raw chicken parts over macaroni salad in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese pastries Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board front counter soiled and groove. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 bay sink front counter, back area next to bakery area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Creole sauces no dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles soiled, AC vents dusted near 3 bay sink bakery area.

Basic - Cove molding at floor/wall juncture broken/missing. Next to back area Bakery area.

Basic - Duct tape used to repair nonfood-contact surface. At front counter display reach in cooler door.

Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors

Basic - Floor soiled/has accumulation of debris. Walk-in freezer; under cooking equipment

Basic - Food stored on floor. In walking freezer Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler cook line gasket; ice scoop holder; prep table next to cooking equipment at cook line; bottom of empanadas reach in freezer;

Basic - Unnecessary items/unused equipment on the premises. At bakery area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine;

Basic - Wet mop not stored in a manner to allow the mop to dry. At front area Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site