Health Report #113747

Establishment Name: Downtown Diner
Report Date: 02/16/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A Soups found hot holding rear kitchen at improper temperature. Critical corrected: at time of inspection discarded soups/chili found at 118°F - 120°F. Per pic hot holding unit was at improper setting and water level was low. Please discuss with all staff to use proper setting and to monitor the temperature throughout the day to assure soup temperatures are maintained at a minimum 135°F
Critical Eating, Drinking or Tobacco N/A N/A N/A Observed open cup on shelf front kitchen. Please provide closed beverage containers for employees to prevent potential contamination. Critical corrected: at time of inspection removed open cup from kitchen. Discussed use of closed beverage containers; sipper cups or cups with lids and straws
Normal Cleaning, Frequency/Restrictio N/A N/A N/A These areas in need of cleaning: interior microwave oven, oven catch tray and floors behind cooking equipment (discussed getting electrical cords off floor with brackets or conduit to make it easier to clean). Please clean now and as often as necessary to maintain in clean condition
Normal Equipment and Utensils, Air-Dr N/A N/A N/A Some clean dishes stacked wet. Please provide additional shelving to air dry clean dishes prior to stacking
Normal Good Repair and Proper Adjustm N/A N/A N/A Some door gaskets split on sandwich prep unit. Please replace to provide good seal and so smooth and easily cleanable
Normal Food Storage, prohibited Areas N/A N/A N/A Please wrap section of condensate line in walk-in-cooler over the shelving units
Normal Repairing N/A N/A N/A Please provide paper towel dispenser at handwash sink in rear kitchen
Normal Cooling methods N/A N/A N/A Improper cooling method being used for cooling sausage gravy. Cooked and cooled potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F; using one or more of the following methods listed. Corrected at time of inspection by spreading sausage gravy into a large, shallow metal pan to a one to two inch thickness. Gravy was found at 74°F in plastic container with cover with an approximately 8 - 9 inch food level (per pic was cooked off less than 2 hours before discovering in wic). After 15 - 20 minutes checked gravy in wic on speed rack in shallow metal pan; found gravy in one inch thickness at 48°F and 58°F in two inch thickness. Pic stirrred gravy and will continue to monitor and stir to assure proper cooling
Normal Wiping Cloths, Use Limitation N/A N/A N/A Wet wiping cloth found stored improperly on prep table. Once wet please store cloths in wiping cloth solution at proper sanitizer concentration. Facility does have wet wiping cloth solutions set up at proper chlorine concentration
Normal Surface Characteristics, Indoo N/A N/A N/A Walls in preparation area in poor repair in some areas. Please cover drywall with frp board or similar smooth, non-absorbant, easily cleanable material