16th Avenue Diner

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking eggs no glove change or handwash touching clean pan handle, spatula handle then removed cooked eggs from pan onto clean plate. **Warning** - From follow-up inspection 2024-09-09: Observed employee crack eggs no glove change or hand wash touched spatula and pan handle, operator had employee change gloves and wash hands. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); eggs (55F - Cold Holding); cream cheese (55F - Cold Holding) items in reach in cooler in outside storage room, cooler is currently in defrost mode, operator stated it normally runs at 38F. **Warning** - From follow-up inspection 2024-09-09: Ambient 45, cooler containing unopened milk, cream cheese, and shell eggs. **Admin Complaint**

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a drink from his beverage then placed on gloves to start cooking new order, inspector stopped him and had him discard gloves and wash hands. **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking eggs no glove change or handwash touching clean pan handle, spatula handle then removed cooked eggs from pan onto clean plate. **Warning**

High Priority - Container of medicine improperly stored. Container of Tylenol and peroxide above clean containers lids and prep area. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Mosquito spray and laundry detergent pods on shelf above seasonings above Handwash sink in back area, operator moved items to chemical area. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); eggs (55F - Cold Holding); cream cheese (55F - Cold Holding) items in reach in cooler in outside storage room, cooler is currently in defrost mode, operator stated it normally runs at 38F. **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee cleaned tables dirty dishes placed them at sink then walked to the Togo counter and placed Togo food in bags for customers no Handwash in between. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flies on bottom of prep table on bag of uncut onions and unopened flour. Approximately 10 flies on box of single service gloves directly above sanitizer portion of Three compartment sink. **Admin Complaint**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Employees are using designated mop sink as a prep sink and dumping mop water outside on the ground, spoke to operator about not using mop sink as prep sink or install a new mop sink outside. **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in back area blocked by tray stand holding dump bucket for dirty dishes, apron is hanging on hook on other side of sink making sink inaccessible for use. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at Handwash sink next to mop sink, operator placed paper towels by sink. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has blank copy but it is not filled out.

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature next to oven in back area, employee stated prepping sausage. **Corrected On-Site**

Basic - Vending machine exterior soiled. Ice machine door jam.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above bottle of whirl and sugar bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to clean container of knives and forks, operator moved drinks to the other side of Handwash sink. **Corrected On-Site** **Repeat Violation**

Food Received at Proper Temperature

Employee Health Policies Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Hot and Cold Water Available; Adequate Pressure

Plumbing Installed; Proper Backflow Devices

Proper Sanitizer Contact Time and Concentration

Approved Thawing Methods Used

Plumbing Maintained; Sewage Disposal

Wiping Cloths Properly Used and Stored

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (70F - Cold Holding) item sitting at room temperature under front counter, item contains milk. cheese (56F - Cold Holding); ham (54F - Cold Holding) liquid egg (57F - Cold Holding) items in reach in cooler on cooks line, ice was placed in unit but has melted, operator stated new cooler has been ordered, operator was too place new ice on items. raw shell eggs (63F - Cold Holding); sitting on cooks line at room temperature, employee stated egg flat is constantly used during breakfast time, spoke to employee about adding to time control. **Warning** - From follow-up inspection 2023-12-08: Butter 70F no time or temp control. Eggs 70F no time or temp control. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (70F - Cold Holding) item sitting at room temperature under front counter, item contains milk. cheese (56F - Cold Holding); ham (54F - Cold Holding) liquid egg (57F - Cold Holding) items in reach in cooler on cooks line, ice was placed in unit but has melted, operator stated new cooler has been ordered, operator was too place new ice on items. raw shell eggs (63F - Cold Holding); sitting on cooks line at room temperature, employee stated egg flat is constantly used during breakfast time, spoke to employee about adding to time control. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At Three compartment sink employee is washing and rinsing dishes but not sanitizing dishes. Operator spoke to employee and set up a sanitizing sink, 100ppm chlorine. **Corrective Action Taken**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face then put away clean utensils. Employee placed raw sausage on grill changed gloves and continued cooking/touching clean utensils no Handwash.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. With green hose attached outside of womens restroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patty (103F - Hot Holding) item sitting on cooling rack on top of grill. Employee served food items before retemp was taken.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes not sanitizing dishes before putting then away.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes cooling at room temperature on cooks line. Employee stated potatoes do not sit out for more then 4 hours, spoke to employee about placing item on time.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in warewashing area blocked by dirty dish rack.

Intermediate - Handwash sink used for purposes other than handwashing. Owner filled sanitizer bucket at Handwash sink. Spoon was inside Handwash sink at beginning of inspection.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine bleach.

Basic - Food stored on floor. Boxes of jam containers on floor on cooks line. Canned food items on floor under shelf in warewashing area.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Togo boxes on floor in storage area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm under Handwash sink on cooks line, operator added more bleach. 100ppm. **Corrected On-Site**

Equipment, Food and Non-Food Contact Surfaces Approved