CITY DINER

FOUND HOMILY DENTED CAN ON THE DRY STORAGE SHELF. [CA] REMOVE DENTED CANS FOR RETURN OR DISCARD. COS

FOUND A COUPLE OF JACKETS STORED ON TOP OF A BOX WITH PAPER TOWELS AT THE FOOD PREPARATION AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS

THE DRAWER REFRIGERATOR UNDER THE GRIDDLE IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR AND DO NOT USED IT TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT IS WORKING PROPERLY.

FOUND THE SAUSAGES AND THE SHREDDED CHEESE AT 51F IN THE SECOND DRAWER REFRIGERATOR BELOW THE GRIDDLE. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. DO NOT USE THIS REFRIGERATOR TO STORE POTENTIALLY HAZARDOUS FOOD.

Observed food debris and dust throughout kitchen floor. [CA] Regularly clean under cooking equipment and in-between refrigeration units to prevent accumulation of debris.

Observed dipper well non operable. [CA] Repair dipper well. Observed cardboard being used to line storage rack in the kitchen. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Found dry encrusted food debris on meat slicer blade and table mounted can opener blade; equipment was not in use. [CA] Meat slicer and can opener blade shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Found chili beans cooling since the day before per cook; internal temperature of chili beans is 75F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Note: Chili beans were voluntarily discarded by cook in trash can.

Observed unlabeled chemical bottle in kitchen. [CA] Chemicals once removed from original container shall be labeled with common name.

Found cold potentially hazardous foods: sausage 69F, shredded cheese 67F and cut melon at 49F. [SA] keep cold potentially hazardous foods at 41F. Note: Food has been out of temperature for less than 4 hours per cook; discussed with staff to add ice. Found hot potentially hazardous foods out of temperature: gravy 113F [SA] keep hot potentially hazardous foods at 135F or higher. Note: food was out of temperature for less than 4 hours per operator. Discussed with cook to reheat gravy to 165F or higher.

Observed food debris and residue throughout kitchen shelves, gaskets and inside refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed accumulation of dust on walk-in cooler fan covers. [CA] Clean fan covers to prevent contamination of food.

Observed multiple food containers without lids/covers inside the walk-in freezer. [CA] Cover food containers to prevent contamination of food.

Observed multiple fruit flies in the onion storage area and near the soda syrup area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.