DENA'S PLACE DINER

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles 50F inside the victory side by side reach in cooler in the dry storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2026.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles 50 F.

Intermediate - Handwash sink used for purposes other than handwashing. A container with strawberries stored in the hand washing sink in the dishwasher area. The containers was removed. Corrected On-Site

Intermediate - chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine chemical test strips expired 2/2022.

Basic - Cardboard used to line food-contact shelves. Cardboard lining the shelves in the upright white freezer inside the dry storage area.

Basic - Food stored on floor. A case of liquid margarine. Dry storage area. Canned vegetables, coffee

Basic - Food stored on floor. Beverage syrups under the dry storage shelf.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the flip top reach in cooler across the cook line.

Basic - Reach-in cooler interior have accumulation of soil residues. White upright freezer in the dry storage area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In the Victory 2 door cooler in the dry storage area.

Basic - Single-service articles improperly stored. A case of white 16 oz. foam cup. Wrapped cutlery sets. Dry storage Product was removed off the floor..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 46F in the top section of the flip top reach in cooler. Ice was put on the product. 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.

Basic - Bathroom door left open other than during cleaning or maintenance. Both men and women. Doors are not self closing.

Basic - Carbon dioxide tanks not adequately secured. Front counter near the beverage station.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

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 a copy to the email provided. Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed the door. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Next to beverage station at the front counter.

Basic - Food stored on floor. Cans of green beans and beverage syrups under the dry storage shelf in the hallway.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched her face and then engaged in food preparation without changing her gloves. I had the employee to remove the gloves and wash her hands. 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. Provided a copy by email. Corrected On-Site

Basic - Food stored on floor. Onions, can vegetables, ketchup etc. in the dry storage area.

Basic - Single-service articles improperly stored. 20 oz foam cups in the dry storage area.

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 copy to manager Corrective Action Taken

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. Manager had employees start signing acknowledgment. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. In server area

Basic - Equipment in poor repair. Observed missing fan guard in reach in freezer

Basic - Women's Bathroom door left open other than during cleaning or maintenance. No self closer installed

High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken stored over rte sausage in cooler. Manager moved to bottom shelf Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed packs of cigarettes on cook line. Manager removed Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Manager remade separate buckets Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Manager remade bucket and tested at 50ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shelled eggs then continued cooking then handles sliced tomatoes with same gloves. Spoke with manager and discussed proper hand washing techniques.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: flats of shelled eggs (65F - Cold Holding) sitting out on cook line. Manager took out of cooler at 8:30am. Manager filled out time as a public health control and time marked product Make line: diced cooked ham (44F - Cold Holding); shredded cheddar (44F - Cold Holding); diced tomatoes (44F - Cold Holding). Manager iced down product, all retemped at 41f 30 minutes later Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area: cooked potatoes (122F - Hot Holding) made at 8:30am. Current time taken 8:50am. Manager filled out time as a public health control paperwork and time marked product. Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dish scraping area at dish machine Warning - From follow-up inspection 2022-03-15: Time Extended