Inspection Report

Business Name
Mel's Diner

Business Address
1747 NW Grand AVE PHOENIX AZ 85007

Permit Number
FD-10265

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Found no paper towels available at hand sink next to ice machine. Ensure to have paper towels in dispenser available at all times during operation. Operator proceeded to add paper towels. Observed hand sink in front waitress area not functioning properly. Handles are not functional resulting in lack of adequate supply of hot water 100*F for proper hand washing. Discussed with operator hand sink shall be in good working conditions by time of re-inspection. A re-inspection will be conducted within 24hours. Corrective Action: Correct prior to re-inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: 0ppm Chlorine using test strip to verify clean dishes as employee was actively warewashing at time of inspection. Employee ran a new cycle of wash and chlorine tested 100ppm sanitizing concentration. Discussed to re-wash all previous cycles. Discussed with operator to ensure warwashing machine is properly dispensing Chlorine 50 to 100ppm for adequate sanitizing. Employee proceeded to re-wash all dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Internal temperatures varying from (51*F to 45*F) for a variety of Time/temperature control for safety (TCS) items (sliced tomatoes, eggs, tuna, roast beef, coleslaw, cottage cheese, lettuce, potato salad) found in the two front prep refrigeration units located at cook line. Discussed with operator TCS food items shall be maintain 41*F or below. All TCS food items in prep units were discarded at time of inspection since they had been placed in units 4hours prior. Operator contacted technician at time of inspection for necessary repairs. Refrigeration ambient temperatures noted at 51*F and 45*F discussed with operator to ensure units are repaired prior to usage for TCS food items. Operator will be using time as a public health control for new batch of TCS items that were removed from walk-in refrigeration . TCS foods will be held in containers with ice and discarded after 4hours. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Ambient temperature of 45*F and 51*F for front prep refrigeration units. Discussed with operator to repair/ replace refrigeration to hold TCS foods at 41*F or below. A re-inspection will be conducted within 24hours. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed sticky traps under three compartment sink with dead roaches. Operator was not able to present a copy of last pest control report. Ensure to continue working with pest control. A new report shall be presented with recent date indicating service for roaches. A new report is required prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed excessive grease built up floors, walls and ceilings of cook line in kitchen area. Observed old food debris in several hard to reach areas of kitchen, including behind equipment. Ensure to detail clean and sanitize all areas, maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: Observed excessive grease built up on equipment and gas lines under exhaust hood. Operator is instructed to work with a licensed company to test exhaust hood so that it is properly functioning to adequately remove grease, heat and vapors. Observed no air conditioning to be working on kitchen area. Discussed with operator proper adequate air conditioning to prevent future issues with refrigeration. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A re-inspection will be conducted within 24hours to verify adequate 41*F or below at 2 front prep refrigeration units.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.