Doe Does Diner

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

A/c vents over service line and cook line soiled Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable

Cook line Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes and lighter stored over ice machine

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups at server's station

Basic – Equipment in poor repair

Broken door handle to cooler lid on cook line and reach in freezer

Basic – Floor tiles missing and/or in disrepair

Dish washing area Repeat Violation

Basic – In-use ice scoop for ice machine located outside not stored in a protected manner between uses

Ice scoop hanging outside of ice machine, removed for cleaning Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

On oven door handle on cook line

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop hand in salt in rear prep room, removed

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

Accumulation of grease in hood filters over cook line

Basic – Old labels stuck to food containers after cleaning

Metal containers on storage rack next to slicer

Basic – Reuse of single-service or single-use articles

Single use paper tray above French toast batter in cooler on cook line

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool stored on top of white reach in freezer

Basic – Unclean building components, attachments or fixtures.fan covers soiled in walk-in cooler

Basic – Unprotected ice machine in a customer/nonsecure area

Outdoor ice machine not secured Repeat Violation

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

Butter packets at wait station, held less than 4 hrs, time mark added Corrected On-Site

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

Cutting boards stained on cook linenCan opener blade soiled Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand sink at front counter used to fill up pitches Repeat Violation