Diner On The Square

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

At the back area, employee jacket on top of clean wiping cloths

Basic – Food stored on floor

At the cook line, next to fryers, oil on floor, manager moved off the floor. Corrected On-Site

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

Reach-in coolers doors and some gaskets n

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

In walk-in cooler observed Cole slaw made 11/07/23.

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

At the dining area, observed multiple half and half at 65F.

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

At the cook line, raw shell eggs no time marked, Manager marked. Corrected On-Site

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

Interior of microwave at the cook line soiled, also can opener blade

Also interior of reach-in cooler at the cook line soiled.

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

At the server station dressing made with milk, no date marked, manager date marked 11/12/23. Corrected On-Site