TRIP'S DINER

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Initial test of dish machine at 0PPM. Manager primed machine and reran. New test at 50 PPM. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 2:10 PM Cut tomato and shredded cheese at 46F inside reach-in cooler across from cook-line. Manager discovered reach-in cooler was unplugged when employees changed over stations at 1 PM. Manager plugged in unit. Items were rechecked at 2:40 PM as follows: Cut tomato 42F Shredded cheese 42F. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink Repeat Violation

Basic - Equipment in poor repair. Per manager, reach-in cooler across from cook-line is not operating properly. Torn gaskets observed on working reach-in cooler across from cook-line and at server station.

Basic - Floor soiled/has accumulation of debris under cook-line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on multiple cold holding units in kitchen Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on pans above three compartment sink

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bringing dirty dishes to the dish area. Employee then cleaned a table for a guest and immediately collected clean utensils for a guest. Discussed with manager who spoke to employee regarding washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in prep area observed with a build up of old food debris. Manager had employee clean equipment during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink located at the front counter. Manager provided soap during inspection. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical dishmachine highest temp reaching 111F.

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers in kitchen soiled with grease build up.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on pans above dish machine

Basic - Ice buildup in white reach-in freezer located in prep area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at reach-in cooler located across from the cook-line. Knife was removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler's throughout establishment soiled with black mold-like substance. Sprayer handle at dishmachine sink soiled. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Prep freezer located near the rear exit, across from the cook line, with an accumulation of debris.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touching soiled dishes then touching clean single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. No time mark for raw shell eggs on cooks line. Operator time marked item. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach-in cooler opened more than 24 hours ago. Operator date marked items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (44F - Cold Holding) cooler at front counter, staff closed lid Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper not removed from vacuum packaging before thaw, operator opened bags

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to microwave

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and vape on shelf over prep area, removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin, removed Corrected On-Site

Basic - Open dumpster lid.

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

Basic - Old labels stuck to food containers after cleaning.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area operator has staff removing them and sanitizing effected areas Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink operator diluted it. Corrected On-Site

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 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink, operator replaced. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer not dispensing properly.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled.

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. 0ppm. Three compartment sink set up at 200ppm

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator added sanitizer. 200ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat sausage and Parmesan in walk-in cooler. Operator removed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili in walk-in cooler dated 03/14 should've been used or discarded by 03/20 midnight

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili in walk-in cooler dated 03/14 should've been used or discarded by 03/20 midnight

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs and then handled clean plate for service with no glove change or hand wash in between. Discussed proper hand washing procedures

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of kitchen with no paper towels. Operator placed paper towels. Corrected On-Site

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

Basic - Food stored on floor. Soda bag in the box on floor of dry storage area

Basic - Stored food not covered. Cooked potatoes in walk-in cooler not covered. Operator covered Corrected On-Site