HANNAHS FAMILY DINER
201 COMMONWEALTH BLVD STE D
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 8/2/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-08-02: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some disrepair at corner of ceiling above handsink in corner at end of cook line - From follow-up inspection 2024-08-02: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -corners of floors, inside ware washing area - From follow-up inspection 2024-08-02: **Time Extended**
- 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-08-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf above prep table across from fryers -bottom shelf below grill -some hood filters -wire racks above prep table - From follow-up inspection 2024-08-02: -hood filters -top shelf across from fryers **Time Extended**
Food safety inspection conducted on 8/2/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 8/1/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some disrepair at corner of ceiling above handsink in corner at end of cook line
- 24-05-4:Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -corners of floors, inside ware washing area
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.
- 33-23-4:Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf above prep table across from fryers -bottom shelf below grill -some hood filters -wire racks above prep table
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
- 22-41-4: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. -0ppm -manager set up 3 compartment sink **Corrective Action Taken** Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings inside basin of unsused hand washing sink at end of cookline, blocked by slicer/equipment. Manager cleaned up, advised to contact pest control. **Warning Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -american cheese opened sleeve
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
Food safety inspection conducted on 8/1/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 1/29/2024
High Priority
6
Intermediate
1
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on wire rack shelving located next to package of wood skewers and located above prep table with foil/film.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack shelving above bread toaster station
- 25-32-4:Basic - Reuse of or single-use articles. -flats from shell eggs reused for raising bagged bread from shelving. Advised to obtain cleanable equipment for same purpose. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. -burn relied spray can stored on wire rack above prep table -advil on top of microwave Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey, smoked sausage. Marked 1/22
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -smoked sausage, sliced turkey
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -mashed potatoes Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown gravy, hollandaise, green beans all 109-125F at tabletop warmer for around 2 hours. Manager reheated to 165F. Advised to maintain water in double boiler pan set up and check for minimum of 135F for hot holding. Partially melted butter 72F, manager added to time as public health controls. - Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat 500+ppm. Manager stated using 1 tablet dor bucket. Advised to review manufacturer label for instructions on maintaining safe ppm for quat ammonium. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket in front of hand sink located next to ice machine Corrected On-Site
Food safety inspection conducted on 1/29/2024 revealed 12 total violations (6 high priority, 1 intermediate, 5 basic).
Inspection on 7/28/2023
High Priority
4
Intermediate
5
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. -cook line
- 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner. -spatulas inside vertical container on line without handles facing up
- 12B-01-4:Basic - Employee eating/drinking while handling food. -employee handling open pan of food drank from open container without lid while walking with food inside prep area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on surface of prep table
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing non plain rings
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under equipment/storage racks inside prep area/line
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -case of hash browns under rack on floor inside prep area
- 10-01-5: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 handle resting inside sugar
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 08B-12-5:Basic - Stored food not covered. -inside walk in cooler, cooked potatoes that have finished cooling process at 39F
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bucket of sugar on bottom shelf of prep table in back
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -entire handwash process lasted less than 10 seconds
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above precooked sausage links inside short cooler across from cook line
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs sitting in low level ice bath that cannot create ambient temperature to maintain temperature. Advised to place shell eggs on time as public health control if exposed to room temperature during operation.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 75-81F removed from temperature control on cook line, employee stated 90 minutes prior. Advised to use 4 hour time as public health control if not keeping temperature controlled food at room temperature.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open bag of feta cheese, coleslaw inside walk in cooler
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at 3 compartment sink. Advising operator to have hand sink at cook line accessible and not blocked by pinched tables
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook lime blocked by pinched tables
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line hand sink -handsink in back
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 7/28/2023 revealed 21 total violations (4 high priority, 5 intermediate, 12 basic).