Darrell’s Diner

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice machine with some mold like substance

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean Cups and plates stacked Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Handwash sink at the cook line

Basic – Single-service articles not stored inverted or protected from contamination

To go containers at the front counter area not inverted, Employee inverted. Corrected On-Site Repeat Violation

High Priority – Container of medicine improperly stored

At the cook line, medicine and supplement stored above reach-in cooler, Manager moved. Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Male employee touched cut peppers with bare hands after touching his face, Manager discarded the peppers. Repeat Violation Admin Complaint

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

Reach-in cooler at the cook line, raw burgers stored above jalapeños and cooked sausage, Manager moved and stored properly. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Cut peppers touched with bare hands after employee touched his face.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Reach-in cooler at the cook line, links 48F, ham 48F, Repeat Violation Admin Complaint

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

Reach-in cooler at the cook line, links 48F, ham 48F, corned beef hash 44F, raw beef 45F, per manager around 5:00-5:30am temperature of the cooler was adjusted to a higher temperature. Links and ham stop sale, other items moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

For one new male employee

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Reach-in cooler at the cook line, boiled eggs (no shell) no date marked, Manager discarded.

Intermediate – Spray bottle containing toxic substance not labeled

At the dish machine area, spray bottle with blue liquid not labeled, Manager labeled. Corrected On-Site