WYATT'S DINER

Observed clean equipment and utensils stored in an unclean bucket containing debris at the bottom of the bucket

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Corrective Action: Discontinue use of the contaminated bucket immediately. Remove and rewash, rinse, and sanitize all equipment and utensils that were stored in the bucket. Clean and sanitize the bucket thoroughly before reuse, or replace it if it cannot be adequately cleaned. Ensure all clean equipment and utensils are stored only in clean, dry, and sanitary containers to prevent contamination.

Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

Observed opened and prepared containers of ready-to-eat, time/temperature control for safety (TCS) foods without required date marking. Specifically, cooked rice, pasta, and cabbage stored in the reach-in cooler lacked consume-by or discard dates.

Refrigerated, ready-to-eat, time/temperature control for safety 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.

Food may not be served. Person in charge voluntarily discarded

Observation: Hot water was not available at the employee handwashing sink. The water was either shut off or not functioning properly at the time of inspection.

Violation: handwashing sinks must be provided with water at a temperature of at least 85°F through a mixing valve or combination faucet to allow effective handwashing.

Corrective Action: Facility was advised to restore hot water service immediately. Person-in-Charge (PIC) was informed that handwashing sinks must be fully functional and accessible at all times during food service operations.

Observation: Observed build-up of food debris, dust, and dirt on a nonfood-contact surface—specifically, foil padding located beside the stovetop and attached to the 1-door reach-in cooler.

Violation: nonfood-contact surfaces must be smooth, durable, and easily cleanable. The use of foil, which is not designed for repeated cleaning, does not meet this requirement and can contribute to contamination risks.

Corrective Action: Discussed with the Person-in-Charge (PIC). Advised that the surface must be made of a cleanable, non-absorbent, and durable material. Foil was recommended for removal, and the area must be cleaned and maintained regularly.

Observation: Cooked meats including turkey wings, chicken wings, and pulled pork were observed hot holding below 135°F.

Violation: Time/Temperature Control for Safety (TCS) foods must be maintained at 135°F or above during hot holding

Corrective Action: The TCS foods were reheated in the oven to 165°F and returned to proper hot holding temperatures. Reviewed proper hot holding procedures with the Person-in-Charge (PIC).

Observed an employee chewing gum while preparing food at the steam table, which is an active food preparation area.

Violation: employees may only consume food or beverages in designated areas that are separate from food preparation, service, equipment, utensil, and food storage areas. Chewing gum is considered consumption and is not allowed in food prep areas.

Corrective Action: Employee voluntarily discarded the gum during the inspection. Proper employee hygiene and food safety practices were reviewed with the Person-in-Charge (PIC).

Observation: Observed an employee with a water bottle in the food preparation area.

Violation: employees may only consume beverages in designated areas separate from food prep, service, equipment, and storage areas. Exception: Employees may drink from a single-service cup with a secure lid and straw, provided it is handled to prevent contamination of hands, food, and food-contact surfaces.

Corrective Action: The water bottle was voluntarily discarded. Proper beverage consumption guidelines were reviewed with the Person-in-Charge (PIC).

Observation: Observed buildup of slime and black residue on the interior surfaces of the ice machine, indicating inadequate cleaning and potential contamination of ice.

Violation: Food-contact surfaces of equipment and utensils must be clean to sight and touch. Ice machines are considered food-contact equipment, and any visible buildup is a violation.

Corrective Action: The ice must not be used. The ice machine must be thoroughly cleaned and sanitized before being returned to service. Proper cleaning frequency and procedures were discussed with the Person-in-Charge (PIC).

Observation: Hot water was not available at the employee handwashing sink. The water was either shut off or not functioning properly at the time of inspection.

Violation: handwashing sinks must be provided with water at a temperature of at least 85°F through a mixing valve or combination faucet to allow effective handwashing.

Corrective Action: Facility was advised to restore hot water service immediately. Person-in-Charge (PIC) was informed that handwashing sinks must be fully functional and accessible at all times during food service operations.

Observation: Nonfood-contact surfaces were observed with unnecessary ledges, projections, and crevices, making them difficult to clean and maintain properly.

Additionally, exterior of cooking equipment (pans) were observed to be excessively worn, with surfaces no longer smooth, durable, or easily cleanable.

Violation: nonfood-contact surfaces must be:

Smooth, durable, and easily cleanable

Free of unnecessary features that hinder cleaning and maintenance

Corrective Action: Discussed requirements with Person-in-Charge (PIC). Worn pans were voluntarily discarded. Facility advised to replace with approved, cleanable equipment.

Observation: Observed storage shelving lined with cardboard and plastic bags, which are not suitable for repeated cleaning or sanitizing.

Observed a wooden cabinet used for storing seasonings with an unfinished, non-cleanable surface.

A utensil container was lined with a paper towel, which is not an approved cleanable surface and can harbor moisture and bacteria.

Violation: nonfood-contact surfaces must be designed and constructed to allow easy cleaning and to facilitate maintenance. Materials such as cardboard and plastic bags are not durable, cleanable, or approved for use on shelving surfaces.

Corrective Action: Discussed with the Person-in-Charge (PIC). Facility was advised to remove non-cleanable liners and ensure that shelving surfaces are constructed of or covered with approved cleanable materials.

Observation: Observed build-up of food debris, dust, and dirt on a nonfood-contact surface—specifically, foil padding located beside the stovetop and attached to the 1-door reach-in cooler.

Violation: nonfood-contact surfaces must be smooth, durable, and easily cleanable. The use of foil, which is not designed for repeated cleaning, does not meet this requirement and can contribute to contamination risks.

Corrective Action: Discussed with the Person-in-Charge (PIC). Advised that the surface must be made of a cleanable, non-absorbent, and durable material. Foil was recommended for removal, and the area must be cleaned and maintained regularly.

Observation: Observed build-up of food debris, dust, and dirt on the exterior surfaces of freezers, which are nonfood-contact surfaces.

Violation: nonfood-contact surfaces must be kept clean and constructed to allow for easy cleaning and maintenance.

Corrective Action: Discussed with the Person-in-Charge (PIC). Facility was advised to clean and maintain the exterior surfaces of all freezers on a routine schedule to prevent buildup.

A handwashing sink was being used for other purposes other than handwashing. Upon arrival, observed a containers of condiments stored in hand sink. Discussed with person in charge, hand sink shall not be used for no other purposes other than hand washing. Container was removed from hand sink

Hand sink is not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. Observed no hot water at hand sink

Observed employee washing hands at 3 compartment sink. Discussed Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. Employee washed hands in hand sink

Observed bathroom doors left open other than during cleaning or maintenance In dry food storage Off the main kitchen. Discussed, Closing Toilet Room Doors. Except during cleaning and maintenance operations. Bath room door was closed by employee

Observed bathroom facility not clean. Discussed cleaning frequency with person in charge

Floors not maintained cleanable and durable. Observed duck tape on floor throughout the kitchen area replacing missing flooring. Discussed floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors must be repaired/replaced with cleanable/durable material.