THE CUP DINER

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near walk in cooler Warning - From follow-up inspection 2026-04-29: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield in ice machine near dishwasher Operator cleaned Corrected On-Site

Basic - Food stored on floor. Two cases and several containers under shelving in walk in freezer in back storage area Operator moved off of floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler in back storage area

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack in warewashing area Operator removed to be cleaned Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelf with bacon in walk in cooler in dry storage area by cookline

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Nearest make table closest to cookline entrance Operator remade, recheck 100ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding)per operator it was in kitchen for orders.Operator placed in walk in freezer for temperature recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup next to stove Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage

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

Basic - Food storage container/container lid cracked or broken. Lid for kielbasa at reach in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Philly chicken and Philly beef in containers stored over French fries in reach in freezer at cooks line Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knife stored in between make tables at cooks line Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders and Pattie's stored over fries in reach in freezer located in cook line.

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 . She'll eggs kept on prep table since 7:30 with no time marked.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired text strips .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing watch and bracelets.

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employees preparing food with no beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers have dust

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Sanitizer bucket 0 ppm.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gaskets small reach in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Several location, out doors and in dishwash area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment and utensils not properly air-dried - wet nesting. Minor

Basic - Equipment in poor repair. Gaskets on several doors.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. cook cracked eggs, took off gloves and then reached for new gloves. Advised handwash first. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat squash.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

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

Basic - Food stored on floor located in freezer - floor Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Grill cooler

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Oppm, changed water 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 51° in ice bath, recommended to add more ice and water to the container., and keep tracking temperature until reach and maintain in 41° or below Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin in waiters station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice scoop holder Corrected On-Site

Basic - Standing water in bottom of prep reach-in-cooler.