Dina’s Family Restaurant

Observed dish washer handling dirty customer dishes, soiled customer napkins, and dirty kitchen dishes with gloved hands and failing to remove gloves prior to handling clean dishes.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (v) After handling soiled equipment or utensils

COS by coaching employee on when to wash hands/change gloves and rewashing contaminated dishes.

Observed soap mixed with chlorine sanitizer in sanitizer bucket. Soap may not be mixed with sanitizer unless there is a rinse step with water. Employees were wiping down food contact surfaces with solution. COS by remaking sanitizer with no soap.

Observed meatballs in steam table being hot held below 135°F. Temperatures in center of meatballs ranged between 116-130°F. Meatballs likely were not reheated to minimum required reheat temperature prior to placement in steam table. COS by reheating.

Observed chlorine sanitizer in 3-compartment sink at 0 ppm. Chlorine sanitizer must be maintained between 50-100 ppm. COS by making to 50 ppm.

Observed significant mold build-up inside bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulation.

Observed time/temperature control for safety (TCS) foods prepared onsite and made on previous days not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed gyro meat and various cooked sauces with prep dates from December stored in cooler. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed cooked onions an peppers prepared around 11AM not cooled to 70°F within 2 hours of reaching 135°F. Both items were stored in pizza dough cooler where ambient temperature was 51°F.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. Do not store TCS foods in this unit, only dough.

Observed employees eating in food prep area and drinking from open cups. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS by removing. Employees may only drink from disposable cups with straw and lid.

Observed employee not washing their hands and only changing one glove in between tasks. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS by discarding the gloves, washing hands, and changing gloves.

Observed pests inside the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed several time/temperature control for safety (TCS) food in walk-in cooler that were not being cold-held at the proper temperatures of 41°F [SEE TEMPERATURE OBSERVATIONS]. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Foods was discarded.

THIS IS A RECURRENT VIOLATION AT FACILITY. ENSURE WALK IN COOLER IS SET BETWEEN 35F-37F. DELIVERIES, PREP, ETC. SHOULD NOT EFFECT THE COOLER IN THAT MANNER TO WHERE ALL FOOD IS ELEVATED. THE COOLER SHOULD BE ABLE TO MAINTAIN TEMPS. THE OLDEST FOOD (5/13) WAS AT 43F AND WAS IN THE BACK OF THE COOLER.

Observed several time/temperature control for safety (TCS) cooked foods in walk-in cooler that were not cooled to 41°F or below from the previous days [SEE TEMPERATURE OBSERVATIONS]. Temperatures were between 62°F and 70°F. Person in charge (PIC) must ensure foods are being properly cooled and placed under proper temperature control. Ambient temperature of walk in cooler was 42°F. All TCS foods must be cooled 135°F-70°F in 2 hours or less and from 70°F-41°F in 4 hours. Food was discarded.

Observed several TCS food requiring date marking not bearing dates of preparation and/or discard. Food brought from walk in cooler and placed in prep top units or anywhere must be date marked with the same dates as the original container.

*PER THE REGULATIONS, ANY FOOD THAT IS NOT DATE MARKED PROPERLY AND/OR EXCEEDS 7 DAY MAX MUST BE DISCARDED. THIS WILL BE THE CASE ON NEXT INSPECTION. THIS WOULD HAVE BEEN A SIGNIFICANT AMOUNT OF FOOD DISCARDED TODAY.

As mentioned on previous inspections, must post inspection where customers can walk up to the inspection and read it. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of no greater than one foot away. Post inspection in the approved areas Health Authority suggested. Not under glass tops, behind counter etc. Prominently display inspection report.