Wyatt's Diner

Inspector notes: Observed clean equipment and utensils stored in an unclean bucket containing debris at the bottom of the bucket Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrective Action: Discontinue use of the contaminated bucket immediately. Remove and rewash, rinse, and sanitize all equipment and utensils that were stored in the bucket. Clean and sanitize the bucket thoroughly before reuse, or replace it if it cannot be adequately cleaned. Ensure all clean equipment and utensils are stored only in clean, dry, and sanitary containers to prevent contamination.

Inspector notes: Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served. Observed opened and prepared containers of ready-to-eat, time/temperature control for safety (TCS) foods without required date marking. Specifically, cooked rice, pasta, and cabbage stored in the reach-in cooler lacked consume-by or discard dates. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food m...

Inspector notes: Observation: Observed build-up of food debris, dust, and dirt on a nonfood-contact surface—specifically, foil padding located beside the stovetop and attached to the 1-door reach-in cooler. Violation: nonfood-contact surfaces must be smooth, durable, and easily cleanable. The use of foil, which is not designed for repeated cleaning, does not meet this requirement and can contribute to contamination risks. Corrective Action: Discussed with the Person-in-Charge (PIC). Advised that the surface must be made of a cleanable, non-absorbent, and durable material. Foil was recommended for removal, and the area must be cleaned and maintained regularly.

Inspector notes: Observation: Hot water was not available at the employee handwashing sink. The water was either shut off or not functioning properly at the time of inspection. Violation: handwashing sinks must be provided with water at a temperature of at least 85°F through a mixing valve or combination faucet to allow effective handwashing. Corrective Action: Facility was advised to restore hot water service immediately. Person-in-Charge (PIC) was informed that handwashing sinks must be fully functional and accessible at all times during food service operations.