OSTEEN DINER

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork chops stored above cooked chicken in triple glass door reach-in cooler, operated reorganized reach-in cooler Corrected On-Site

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. -raw country fried steak over fries, operator reorganized reach-in freezer, operator reorganized reach-in freezer Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -red hose on rear of building

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on top of microwave, operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -3 sets hanging off of oven door at cookline, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soy oil shelf -side of stove

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons on front counter, employee reorganized Corrected On-Site

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. -raw country fried steak over fries, operator reorganized reach-in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes 61F and hash browns 63F, per operator stored on prep table less than 30 minutes, operator placed on Time As Public Health Control Corrective Action Taken Repeat Violation

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. -pooled eggs, raw shell eggs, sliced cheese, operator marked times Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -short reach-in freezer door gasket, operator states new gasket has been ordered Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in storage room, provided handwashing signs Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has a light accumulation of grease and food debris Repeat Violation

Basic - Stainless steel trays dried with a towel/cloth.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of bus tub, operator removed Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter portions 63F in reach-in cooler at front line, per operator less than 30 minutes -shredded cheese 47F, per employee stored above fill line in top of reach-in cooler less than 30 minutes, operator relocated to lower portion of reach-in cooler to rapidly cool Corrective Action Taken - From follow-up inspection 2025-01-17: Time Extended

High Priority - - From initial inspection : 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. -pooled eggs, operator marked time on marker board Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent over "Deli Station" - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in left side unisex bathroom. - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -2 knives stored between reach-in cooler and corner sink, employee removed Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in freezer door has an accumulation of grease and food debris Repeat Violation - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-17: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cook line picked items off floor with gloved hands, then changed gloves without washing hands

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. -spoon in sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in unisex bathroom

Basic - Hole in or other damage to wall. -in back room near ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on front counter cooler soiled -shelves next to ice machine soiled -gaskets on cook line cooler soiled and split

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.

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. Plates with groves in them.

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gasket soiled, cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging on shelves with food.

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

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

Basic - Working containers of food removed from original container not identified by common name. Sugar container.