JUKE BOX DINER

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked sausage in low boy cooler in kitchen. Employee rearranged for proper storage. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw prepared 2 days ago, stored in flip top cooler, or dated. Employee dated coleslaw. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's coffee cup stored on prep table in kitchen. Employee removed cup from prep table. Corrected On-Site

Basic - Food stored on floor. Cases of soda stored on floor at front counter. Manager placed soda on shelf. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at front counter. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease buildup on wall next to deep fryers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Observed in door reach in cooler Chicken (46F - Cold Holding) per operator foods not prepped or portioned today. For held in unit overnight. See Stop Sale. 2). FLIP TOP #1; Tzakaki Sauce (78F - Cold Holding) per operator foods not prepped or portioned today. Food held in unit overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Observed in door reach in cooler Chicken (46F - Cold Holding) per operator foods not prepped or portioned today. For held in unit overnight. See Stop Sale. 2). FLIP TOP #1; Tzakaki Sauce (78F - Cold Holding) per operator foods not prepped or portioned today. Food held in unit overnight. See Stop Sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed food debris and grease buildup on kitchen floor under cart next to flattop.

Basic - Food stored on floor. Observed gallon of fryer oil on floor under prep table in kitchen. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sinks at front counter and in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler, raw steaks stored over unwashed potatoes

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, standing water 80°F with utensils. Chef discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine door has accumulated dirt or debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler on cook line. Cook moved eggs to bottom shelf Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to store plastic container and whisk. Cook removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at hand wash sink in kitchen.

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. Dishmachine chlorine sanitizer at 0ppm. Operator corrected to 100ppm. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee entered cook line, wiped hands on soiled towel, and put on gloves to prepare food. Educated employee on proper hand wash procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw (50°F - Cold Holding) in flip top cooler at cook line. Per operator, food not prepped or portioned today. Operator discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (50°F - Cold Holding) in flip top cooler at cook line. Per operator, food not prepped or portioned today. Operator discarded. See stop sale. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at cook line soiled with food debris. Operator washed, rinsed, and sanitized during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1)Coleslaw at True reach in cooler in prep area has no date marking. Per operator, coleslaw prepared 3 days ago. Operator date marked coleslaw. 2) Tomato sauce at True reach in cooler in prep area has no date marking. Per operator, tomato sauce portioned approximately 26hrs ago. Operator date marked tomato sauce. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup stored on prep table next to cooked potatoes. Employee removed coffee cup from prep table. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine at 0ppm. Operator corrected to 100ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress observed buttering and plating ready to eat toast out for service with barehands and no hand washing. Educated employees on site.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw mahi over fries not commercially packaged in freezer chest. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (53F - Cold Holding) at flip top at cook line. Operator states cheese not prepped or portioned today. Cheese placed directly in unit less than four hours prior. Cheese over stacked above rim. Operator removed. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room not labeled. Operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 containers of butter at waiters station 67° for 30 minutes. Owner will use time as a public health control for butter. Form provided to owner. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Breakfast potatoes above shelf being hot held at 116/118°. Reheated to above 165° and hot held at +135°. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. As a dump sink at kitchen. Sink cleaned and sanitized. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided document to owner for raw shell eggs at cook line and butter at wait station observed at room temperature. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink.