Pinky’s Diner

Basic – Equipment in poor repair

nGaskets inside reach in cooler on cooks line are torn.

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

nTongs hanging on oven door handle. Repeat Violation

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

nGaskets inside reach in cooler are soiled with old food debris.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher tested 0ppm of chlorine. Employee replaced chlorine bucket retested at 100ppm. Corrected On-Site

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

nChef making a sandwich and touching toast with bare hands. Chef discarded toast. Corrected On-Site

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

nUtensils stored in water at 128F . Chef heated water to 145F. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

nGave operator updated education packet. Corrective Action Taken