City Diner

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Coffee cup stored on prep table at cook line; nOperator removed Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Wallet and cell phone next to food at cook line nOperator stored properly Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Food stored on floor

Bucket of chicken on the floor in walk-in cooler; operator stored properly Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Spoon stored in water at 98 F at cook line; nOperator discarded water; Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

Operator placed inside second bucket Corrected On-Site Repeat Violation

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee left cook line, touched three compartment sink where dirty dishes were stored; touched hair and returned to cook line where proceeded to touch clean utensils and plate; nOperator educated employee; emailed handwash facts poster and had employee wash hands ; Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw smoked salmon stored above cooked ribs on the speed rack in walk-in cooler; nRaw turkey burgers stored on top of hot dogs container in make table at cook line;noperator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nliquid eggs (56F – Cold Holding) at cook line; as per operator food on TPHC for four hours; food not listed in the form; operator listed food and time marked 9:00-1:00 ; nnchili (45F – Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; as per operator food received earlier and door left open to properly store it; food out of temperature for approximately 1 hour; operator instructed employees to keep door closed; Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

npotatoes (88F – Hot Holding) in frying basket at cook line; as per operator foods out of temperature for approximately 30 minutes; operator placed food in oil to reheat to 165 F Corrective Action Taken Repeat Violation Admin Complaint