ATHENA'Z DINER LLC

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee handling biscuits

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice bin - shelves in walk in cooler Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - rice Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on dishtrays

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler - walk in cooler Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Floor soiled/has accumulation of debris. - under cooking equipment Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under counter shelves

Basic - Unnecessary items/unused equipment on the premises. - grill in kitchen Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Small white cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel scrubby stored in hand sink at front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad prepared prior day

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. All freezers and cooling equipment in kitchen area. All lower shelving in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays Hood filters

Basic - Unnecessary items/unused equipment on the premises. Large flat top grill in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance around walk-in cooler entry. All walls throughout the entire kitchen area.

Basic - Worn, soiled floors in kitchen area and dining area.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on hand sink at front counter

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. Opened Bulk ham, and turkey.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. All shelving and equipment in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Area over cooks line.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitma cooling unit on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in entire kitchen area. Repeat Violation - From follow-up inspection 2022-05-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. All floors throughout the entire kitchen area and und all equipment. - From follow-up inspection 2022-05-09: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored with clean utensils Spray cans of cleaner stored next to hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line Can opener Electric slicer

Basic - Light not functioning. Over 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under all equipment in kitchen area. Hood fliters over flat top grill Walls in the entire kitchen area