Health Report #114036

Establishment Name: Holmes Road Diner
Report Date: 02/25/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Consumption of Raw Animal Food N/A N/A N/A Menu was recently reprinted and the consumer advisory does not include the disclosure portion. As previously discussed at time of menu reprint the menu would use option 1 verbatim "ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish , or eggs may increase your risk of foodborne illness. " the part of the consumer advisory in capital letters has been omitted from the menu and needs to be added. Add correction to current menu.
Critical Hot and cold holding N/A N/A N/A Rececently cooked pasta in small quantity used for soup found sitting on top of lid for soup well in steamer. Temped at 80 degrees f. Once cooked, pasta is potentially hazardous and must be maintained at 41 degrees f or below or 135 degrees f or above. Manager indicates if held hot will be too mushy. Corrected by adding ice directly to the pasta. Pasta will be consumed during lunch rush. Ok to place on ice in the unused well on the steam table to maintain product temperature at 41 degrees f or below during lunch rush.
Critical Separation, Packaging, & Segre N/A N/A N/A Raw eggs found stored next to and above ready to eat foods in coolers. Reorganize so that the eggs are stored so that they cannot contaminate ready to eat foods if they break. Store eggs on bottom shelf away from ready to eat foods. Corrected by reorganizing the units.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A The following non food contact surfaces need cleaning: the hood filters above the cooking equipment, the fryer cabinets, the interior of the 2 door freezer. Clean now and place on a more frequent cleaning schedule.
Normal Ambient Temp. Measuring Device N/A N/A N/A Thermometers are missing from the prep unit and upright cooler in the kitchen. Provide thermometers for these units in order to properly be able to monitor the temperatures for these units.
Normal Cleaning, Frequency/Restrictio N/A N/A N/A The floors under the cooking equipment are greasy and in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Normal Food Equipment, Certification N/A N/A N/A Several pop display coolers are in use for the storage of prepared foods. This cooler is certified for the storage of prepackaged or bottled products only. Storage of prepared foods in this unit must be limited.
Normal Service Sink N/A N/A N/A There is no mop sink in this facility. Mop water is routinely discarded in the employee restroom toilet. Install a mop sink, possibly in the employee restroom for proper disposal of mop water.
Normal Using a Handwashing Sink N/A N/A N/A The only handsink available for the wait/station , salad prep area is also being used to wash lettuce and as food prep. This sink is to be designated as a handsink only. Supply soap and paper towels as discussed. All lettuce washing must take place in the 3c sink which is properly airgapped to allow food washing.
Normal Toilet Rooms, Enclosed N/A N/A N/A The self closer on the women's restroom needs to be adjusted/replaced so that the door closes completely by itself. A self closer is required to minimize access for insects. Repair or replace.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A The chest freezer in the rear storage area has excess ice build up, defrost now and place on a more frequent defrost schedule so that this freezer is smooth and cleanable. The cardboard lining the shelves in the back storage area behind kitchen is not approved. Use approved materials such as rubber mesh matting or equivalent that is cleanable. The third hood filter is not approved design for this hood. Replace with a matching hood filter so that vent slats are vertical for proper ventilation.