Lori's Dive-In

Observed uncovered food stored in the freezer unit and unrolled bags of biscuit mix and corn meal in the dry storage area. CA: Food must be protected from contamination by being stored in covered containers, packages, or wrappings, except during approved cooling processes. Properly covering food helps prevent contamination from dust, debris, and other environmental sources. COS: Items were properly covered at the time of inspection.

Observed build-up of grease on the nonfood-contact surface under the fryers in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept clean to prevent accumulation of grease, soil, and debris that can attract pests and contribute to unsanitary conditions.

Observed cooked sausage in the steam well holding between 122°F–127°F. CA: Time/temperature control for safety (TCS) foods must be maintained at 135°F or above when hot holding to prevent the growth of harmful bacteria that can cause foodborne illness. COS: Since the sausage had been cooked less than one hour prior, rapid reheating was allowed to bring the temperature back up to 185°F.

Observed multiple items stored in the handwashing sink. CA: Handwashing sinks must be maintained so they are accessible at all times and used only for handwashing to prevent contamination and ensure proper employee hygiene. COS: Items were removed from the sink at the time of inspection.

Observed employee handling soiled equipment (trash can) then engage in food preparation without washing hands. COS - I stopped the employee from further engaging in food preparation and sent them to handwashing.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity to flush particulates to the drain.

Observed raw animal food (raw eggs) stored over ready-to-eat food in the reach-in cooler in the kitchen. CA: Raw animal products must be stored by final cook temperature. COS: Eggs moved to the bottom shelf at time of inspection.

Sausage hot held in the steam well temperature at 120-130F; time/temperature control for safety food must be hot held at 135F or above. COS - Discarded.

Single-service/single-use items (cups) not stored 6" off of the floor in a clean, dry location.

The disclosure and reminder statement is not worded in all capital letters. CA: Correct within 72 hours. Please refer to page 96 in the Food Code.

Two bags of commercially cut leafy greens under the prep table not date marked. Time and temperature control for safety food held over 24 hours must be dated.

Dirty wiping cloths stored on the 3-compartment sink. Wiping cloths must be held in a bucket of sanitizer between uses and laundered daily.

Observed live roaches crawling around the handwash sink. Pests must be kept under control.

Mop in the mop sink; not hung up to air dry when not in use.