Darrells Diner #16

Basic – Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash

Hand wash sink located next to clean ware rack, clean dishes exposed to splash from hand wash sink. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable.n Cutting board on flip-top make table with mold like stains in grooves in kitchen. Repeat Violation

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

Employee drink on top of flip-top make table cooler on cookline.

Basic – Employee with ineffective hair restraint while engaging in food preparation

Employees on cookline preparing food not wearing hair net.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets on reach in freezer soiled

Basic – Silverware/utensils stored upright with the food-contact surface up

Silverware stored with food contact surface up

Basic – Wet mop not stored in a manner to allow the mop to dry

Wet mop not in use stored on floor.

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

Employee on cook line not wearing gloves touched the top of an omelette with his bare hands

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

Raw shelled eggs in flip-top make table cooler at 56F for 30 minutes. Manager recorded time and placed raw shelled eggs in walk-in-cooler Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Raw shelled eggs in flip-top make table cooler at 56F for 30 minutes. Manager recorded time and placed raw shelled eggs in walk-in-cooler

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on flip-top make table with mold like stains in grooves in kitchen.