MELA RESTAURANT
PASSWednesday, September 3, 2025 at 6:40 PM
Violations Cited
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed many cooked and ready to eat foods stored in walk in unit over 24hrs per PIC without date marking. Discussed with PIC to ensure foods are properly labeled and date marked if held over 24hrs
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed refrigerated units in main kitchen with heavy soils / spills; exterior of fryers with heavy grease build up; upright freezer unit in basement prep with heavy soils / spills; heavy food splatter inside microwaves; filters on ice machine dusty. Thoroughly clean all stated equipment and ensure frequent cleaning during slow periods of operation
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Observed no handsoap @ hand sink in basement prep area. Discussed with PIC to monitor and ensure handsoap is maintained at all handsink. COS
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed many food items stored in refrigerated units throughout kitchen uncovered. Discussed with PIC to maintain foods covered to protect from contamination
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Observed squeeze bottles and bulk containers in main kitchen and basement prep stored unidentified. Provide a label with the common name of food item stored inside
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed knives stored in between prep tables and between pipe and wall in basement prep / kitchen area. Discussed with PIC to discontinue and ensure utensils are properly stored on clean and sanitized food contact surfaces
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Observed opened handsink next to prep sink in main kitchen. Provide a barrier to prevent contamination of food at prep tables
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Observed no internal thermometers for refrigerated units. Provide a thermometer for all refrigerated units
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-202.15-C
Outer Openings Protected (C)
Observed open windows in kitchen without screens. Discussed with PIC to maintain windows closed to prevent contamination from flying insects.
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-301.14-C
Handwashing Signage (C)
Observed no handwash signage at handsinks. Provide at all handsinks to identify
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.16-C
Drying Mops (C)
Observed wet mop stored at handsink in main kitchen. Remove and stored mops inverted for proper drying
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.