Health Report #114035

Establishment Name: Holmes Road Diner
Report Date: 09/01/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Separation, Packaging, & Segre N/A N/A N/A Raw eggs found stored on same shelf directly next to pitcher of ice tea. Store raw foods so that they are not above or in close proximity to ready to eat foods to avoid potential for contamination of ready to eat foods. Corrected by relocating pitcher of ice tea to the other side of the display cooler. Pan of cooked bacon found sitting on top of raw eggs in the display sobe cooler in the rear storage area. Store cooked foods separately from raw foods to minimize potential for raw eggs to contaminate ready to eat foods.
Critical Hot and cold holding N/A N/A N/A Half and half creamer on tables at room temperature. Creamers are potentially hazardous and must be maintained at 41 degrees f or below. Provide creamer that needs no chill or give customer creamer as requested in order to be able to minimize having to discard product.
Critical Ready-to-Eat Food, Date Markin N/A N/A N/A Assorted rte potentially hazardous foods found without proper datemarking throughout the establishment. Only 3 items were observed to be datemarked. All ready to eat potentially hazardous foods must be datemarked with a maximum consume by date of 7 days from when the food is opened or prepared. This would include milk, homemade dressings, tuna fish, homemade coleslaw, deli meats, whipped cream etc if held cold over 24 hours once container is opened or food is prepared. Correct by implementing complete date marking policy for all required food products.
Critical Storage, Separation N/A N/A N/A Paints and stripper on shelf next to shortening and oil in the rear storage room. Relocate and reorganize this area so that paints and strippers are stored separately away from foods. Paints also stored next to a milk crate with plates on a separate shelf in the same rear storage area. Reorganize as stated previously
Critical Cooling N/A N/A N/A Sausage gravy found cooling in 3-4 qt container in upright cooler in rear temped at 110 degrees f after being placed into cooler approximately 1. 5 hours before. Temped at 94 degrees f 2 hours after onset of inspection. Potentially hazardous foods must cool rapidly from 135 to 70 in 2 hours and 70 - 41 degrees f in an additional 4 hours. Placing thick gravy into a 4 qt container will not expedite the cooling process to allow for rapid cooling as described above. Place into shallow pans or use an ice stick to allow product to rapidly cool. Correct asap.
Normal Service Sink N/A N/A N/A There is no mop sink for this facility. Unclear where mop water is being discarded. Install a mop sink in employee restroom if possible for proper disposal of mop water.
Normal Ambient Temp. Measuring Device N/A N/A N/A Thermometer missing from the upright cooler in the kitchen. Provide a thermometer for this unit in order to be able to properly monitor the temperatures for this unit.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Hood filters and fryer cabinets and sliding door tracks on display case and interior of chest freezers need cleaning. Clean now and place on a more frequent cleaning schedule.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Excess frost build up in all chest freezers making these interiors inaccessible for routine cleaning. Defrost now and place on a more frequent cleaning schedule.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Pop nozzles at the pop machine have mold build up. Clean now and place on a more frequent cleaning schedule. If cleaning daily make sure is properly cleaned using scrub brush to get out any residual that may be present.
Normal Cooking and Baking Equipment N/A N/A N/A Ovens and stove top are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Cardboard lining shelf above the steamer is not approved. Use approved materials for shelf liners such as rubber mesh matting that are cleanable and non absorbent.
Normal Food Equipment, Certification N/A N/A N/A Assorted domestic equipment noted in the facility including microwaves, chest freezers etc. Replace with commercial nsf equipment when in need of repair.
Normal Food Equipment, Certification N/A N/A N/A Several pop and juice coolers are in use for the storage of prepared foods. These coolers are approved for prepackaged or bottle foods only. Storage of prepared foods in these units must be limited.
Normal Good Repair and Proper Adjustm N/A N/A N/A The interior of the chest freezer lids are in poor repair and have been taped or have insulation exposed. Replace with commercially approved equipment when in need of repair. If any insulation remains exposed it must be eliminated to prevent potential for insulation to get onto foods. Hood filter above stove top is in poor repair and should be replaced with proper sized hood filter for this hood.
Normal In-Use Utensils/Between-Storag N/A N/A N/A Bowls found in bulk foods in rear storage and scoops with handles in the product. Use scoops with handles only and keep handles extended out of the food product to minimize contact with the food when reaching for scoops.
Normal Closing Toilet Room Doors N/A N/A N/A Women's restroom door is ajar off the rear dining area. Repair or replace so that the door stays closed to minimize access for insects.
Normal Cooling methods N/A N/A N/A Sausage gravy found cooling in the upright sobe cooler with improper cooling technique. Cooling in approximately 3 - 4 qt container will not allow for rapid cooling. Container is approximately 10 - 12" deep and full. Relocate to shallow containers no more than 2" deep. Spread out in pan or use ice sticks to help expedite the cooling process to cool from 135 to 70 in 2 hours and 70 - 41 in an additional 4 hours.