THE JERSEY DINER

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. Cheese 50°F, corned beef 53°F,meat loaf 61. Cheese 56°F,chicken 51°F, sausage 53°F, in drawers under grill. Food have not been cooked or prepped today and stored in drawers over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, corned beef 53°F,meat loaf 61. Cheese 56°F,chicken 51°F, sausage 53°F, in drawers under grill. Foods have not been cooked or prepped today and stored in drawers over night. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (90°F - Hot Holding); sausage (89°F - Hot Holding) cooked at 7:30 today, less than 2 hours ago. Cook reheated both items to 170°F-180°F for further hot holding. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns cooked 8:00 at 9:00 (109°F - Cooling); hash brown 9:35 (98°F - Cooling) left out, next to grill at room temperature for too long. At this rate hash browns will not reach 70°F within 2 hours. Cook placed hash browns in walk in freezer for rapid cooling. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel and Lox, and Salmon Benny, containing raw salmon not identified. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon and coleslaw in walk in cooler #2 not date marked. Prepared more than 24 hours ago. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 87°F on cook line. Cook heated water above 180°F. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, sliding glass door cooler. Warning

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. Dishwasher (Chlorine 0ppm); Operator switched to three compartment sink Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta in make table at cook line; raw fish over batter and cheese sauce in glass cooler by dishwasher and raw steak over cooked stuffed mushroom and ribs in glass cooler by dishwasher; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding);in make table at cook line; as per operator food out of temperature for less than one hour; food not prepared or portioned today; container of food not properly stored in the cooler; operator placed food container properly Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container- water plastic cup without lid at cook line; manager discarded Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- by dishwasher

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage (45F - Cooling); cooked peppers (45F - Cooling); grits (44F - Cooling) in walk-in cooler; as per operator foods cooked yesterday and stored covered in big plastic containers; foods never reached 41° F within 6 hours; See Stop Sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage (45F - Cooling); cooked peppers (45F - Cooling); grits (44F - Cooling) in walk-in cooler; as per operator cooked yesterday and stored covered in big plastic containers; food never reached 41° F within 6 hours; See Stop Sale

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. Dishwasher (Chlorine 0ppm); operator switched to three compartment sink; Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over fish commercially packaged Raw beef not commercially packaged over Mac and cheese commercially packaged- all in walk-in freezer; Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top diced tomatoes in reach in cooler at cook line; operator stored proper Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed when damaged or soiled. Operator educated ; employee washed hands and changed gloves; Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. brown gravy (62F - Cold Holding); in walk-in cooler ; food not prepared or portioned today ; food out of temperature for more than four hours; See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (41-44F - Cold Holding); in top part of reach in cooler #1 at cook line ; as per operator food not prepared or portioned today ; food overstocked;food out of temperature for approximately 2 hours; operator removed divided and stored on the bottom of cooler; CAT brown gravy (62F - Cold Holding); in walk-in cooler ; food not prepared or portioned today ; food out of temperature for more than four hours; See Stop Sale. Corrective Action Taken Repeat Violation Admin Complaint

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 - raw shell eggs; pooled eggs; butter; hollandaise sauce; sausage gravy - at cook line; as per operator foods on 4 hour plan since 8:00 am; operator time marked foods; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (107-140F - Hot Holding)in steam table at cook line; food not covered and not stirred; food out of temperature for 1 hour; food stirred; Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored- fryer cleaner stored with cooking wine at cook line; Operator stored properly Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 45-51F - Cooling)at 9:30 to 49 F at 11:00 since 8:00; In reach drawers at cook line; at this rate Food will not reach 41° F within 4 hours; Food overstocked; Operator divided container and moved to different cooler; sliced turkey (44-45F - Cooling) at 10:30 to 45 at 11:00 since 7:30 rice in walk-in cooler; food covered during cooling process; at this rate Food will not reach 41° F or below within 4 hours; Food moved to walk-in freezer to rapidly cool; Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink by ice maker in the back of the kitchen

Basic - Food stored on floor- bickers of kraut on the floor in walk-in cooler; oil on the floor at cook line; operator stored properly ; Corrected On-Site

Basic - Ice scoop handle in contact with ice at servers area Operator removed Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- above dishwasher; reach in freezer; dean drying dish rack at the back of the kitchen

Basic - Opened employee beverage container in a glass cold holding unit at cook line with food to be served to customers. Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line; Repeat Violation

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. Cooked touched sliced cheese with bare hands, placed it on cooked eggs and sent food out to be served to the customer immediately. Educated operator; operator washed hands and put gloves on; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut red onions in glass 2 door cooler by soda machine Raw chicken skewers over chicken pot pie in glass 2 door cooler by dishwasher Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (52F - Cold Holding); sliced ham (52F - Cold Holding); tuna salad (52F - Cold Holding);in reach in cooler across from flat top; as per operator foods not portioned or prepared today; foods out of temperature for one hour; food moved to different cooler. Corrective Action Taken Repeat Violation Admin Complaint

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 - cooked potatoes; raw shell eggs; and pooled eggs; at cook line; as per operator food out since 8:00 am; operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (54-50F - Cooling)at 9:24 to 54 F at 9:45 since 8:00; at this rate food will not reach 41 ° or below within four hours. Food moved to different cooler Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- open soda cup next reach in cooler at cook line Operator discarded Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil Cook wiped spatula used to flip food on soiled towel and apron ; educated operator; operator changed spatula; Corrected On-Site

Basic - Ice scoop handle in contact with ice- at servers area Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all gaskets at all coolers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and food prep stations

Basic - Reach-in coolers at cook line shelves with rust that has pitted the surface.

Basic - Soiled dry wiping cloth in use- used to wipe the flat top in between orders ; Operator discarded towel

Basic - Stored food not covered- cooked chicken in walk-in freezer Repeat Violation