UNG - Chow House Diner

Observed multiple boxes of single serving salad dressing packets kept in dry storage and a reach in cooler past the manufacturing expiration date. Dates ranged back to January 2025. CA: Food items must be used or discarded by the marked manufacturer expiration date. COS: all boxes voluntarily discarded.

Observed the hand wash sink at the ice cream freezers to not have cold water service upon arrival. CA: All handwash sinks must be supplied with cold running water for tempering hot water when hand washing. COS: it was observed that the cold-water valve to the sink was turned off. Manager turned back on.

Observed grease puddled by the fryers on the floor. Observed the floor of the main line around the fryers to be slick with grease and oil. CA: surfaces must be cleaned as often as needed to prevent debris build up. Precautions must be taken when draining and replacing fryer oil and cleaning the vent hood to clean spilled oil and grease.

Observed food and physical debris in the reach in freezer and reach in cooler on the cookline. Observed food debris accumulated on the outside of several food storage containers. Observed food debris on the handles and doors of prep top cooler and cooler drawers. CA: All nonfood contact areas must be sanitized as often as necessary to prevent accumulation of debris. COS: surfaces sanitized by staff with QUAT sanitizer bucket and cloth

Observed vent hood over grill cookline inadequately operating to handle grease production resulting in drips along the edges of the unit. The two lights built into the vent hood do not turn on. CA: ventilation systems must be adequately designed to handle grease produced in facility and prevent accumulation. Vent hood lights must be functional. Per review of previous inspections, this has been an ongoing concern since at least October 2024.

Observed accumulated mold like debris on the nozzle of the Coca Cola soda machine as well as the baffle of the ice portion of the unit. Manager will consult manufacturer specifications and determine how best to clean the unit.

Observed grease puddled by the fryers on the floor. Observed the floor of the main line to be slick with grease and oil. These surfaces must be cleaned as often as needed to prevent debris build up. Manager reported that when fryer oil is replaced, it is over filled and spills. Precautions must be taken when draining and replacing fryer oil and cleaning the vent hood to clean spilled oil and grease.

Observed employee phone, drinks, binder stored on prep surface right next to the hand wash sink with plastic wrap, sanitizer buckets, and a box of whole peppers. All employee items must be stored in a way that prevents contamination of food items, food prep surfaces, and food storage items.

Observed an employee drink in a disposable cup stored in a proper location without a lid and straw. All employee drinks must be stored in approved locations with lids and straws to prevent potential contamination of food items, food storage and prep areas, and employee hands.

Observed the hand wash sink in the prep room with the reach-in units without soap and a trash can. All hand wash sinks must be supplied with hot water, soap, disposable towels for hand drying, and a trash can for disposable towels.

Observed all food storage containers stored in the prep top cooler labelled with dates showing an expiration date of 9/31/2024. Staff reported that old labels were left on the containers. All food items prepped in kitchen or removed from originally packaging must be labelled with the date of preparation to ensure food integrity.

Observed multiple containers of butter and marinara sauce without proper labelling and date marking. All food items prepped in kitchen or removed from originally packaging must be labelled with the date of preparation to ensure food integrity. COS labels added to these food items.

Observed the vent hood over the fryers and griddle in disrepair and actively dripping onto the griddle surface beneath. Food items must be protected during preparation and cooking to prevent contamination. A work order has been submitted for the vent hood.

Observed excessive food and physical debris on facility walls and floors. Observed grease puddled by the fryers. These surfaces must be cleaned as often as needed to prevent debris build up.

Observed the inspection report not displayed in the facility. Observed the CFSM certificate not displayed in the facility. COS Manager printed new copies of both documents and will display them in frames.

Observed in-use knives stored on the counter beneath the hot holding drawer unit with the blade in contact with the outside of the prep top cooler that had excessive dried physical and food debris. Observed a spatula stored beneath the griddle on a surface with excessive food and grease debris. COS knives and spatula removed from use and brought to dishpit.

Observed single use food containers and drinking cups stored on the floor in front food prep area and the back prep room. All single use items must be stored at least 6 inches off the ground.

Observed prep top cutting boards with excessive etching and staining. These surfaces are food contact surfaces and must be maintained to prevent contamination of food items.

Observed excessive food and physical debris on the railings of the prep top coolers and cooler drawers as well as on the bottom of the prep top lids, walls of the kitchen, outside of cooking and holding equipment, under the griddle, on bottoms of low boy coolers, gaskets of cold holding units, and in the cabinets beneath the front cooking area hand wash sink. These areas must be sanitized as often as necessary to prevent debris accumulation.

Observed dried and fresh food debris on several plastic containers stacked on the air-drying shelves. Some the dirty dishes were stored above clean and sanitized dishes. All dish stacks on the shelves with wet and dirty containers will be rewashed today.

Observed containers stacked wet on air drying shelves. All utensils and containers must be air dried before they can be stacked for storage. COS-stacked wet containers were separated for proper air drying.