Darrell’s Diner #18

Basic – Bowl or other container with no handle used to dispense food

At the cook line bowl no handle inside home fries container, also at the dry storage area, observed bowl no handle inside black pepper container.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler at the server station, (front counter) ambient air temperature of 56F.

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

Near back door, employee purse on top of coffee box.

Basic – In-use wet wiping cloth/towel used under cutting board

At the prep area, observed in use cutting board with a white wet towel underneath

Basic – Wet wiping cloth not stored in sanitizing solution between uses

At the prep area, wet wiping cloth on prep table, employee moved to bucket. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

At the cook line, two employees working with food, stopped and started wearing gloves and no hand washed occurred, Inspector instructed to properly washed their hands. nAlso male employee adjusted glasses with tip of his finger and didn't change his gloves and continued working with food m

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

Reach-in cooler at the server station (front counter): milk 57F, sour cream 57F, per Manager items placed at 8:00am, milk and sour cream moved to freezer. Corrective Action Taken

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

Interior of microwave soiled. nAlso at the front counter area, ice chute with mold like substance

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink at the three compartment sink area used as a dumped sink, observed container with soiled utensils inside and another container in front of it. Manager moved all items. Corrected On-Site

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 female employee at the prep area.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

No plans available, inspector provided a digital form.

Intermediate – Spray bottle containing toxic substance not labeled

In front of three compartment sink, observed bottle with yellow substance not labeled, Manager labeled. Corrected On-Site