Thumbs Up Diner

Food properly labeled; original container — Inspector Note: Observed several food items/ingredients (flour, grits, sauces, breadings, etc.) stored in squeeze bottles, bulk containers, and in-use food containers without common name throughout main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: All foods labeled.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in-use cold holding stove drawers temperature above 41F in main kitchen. C/A: Repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: All TCS foods removed from unit; no TCS foods shall be stored in unit until serviced to maintain 41F and below or must be held on TPHC. COS-6/30/26: Grill drawer temperature correction sent by CFSM via email. Temperature gauge display accurately measures the ambient temperature of grill drawers as confirmed during inspection; photo acceptable as corrective action.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F along grill line in main kitchen (*see asterisks). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: All items in stove drawers discarded. Per PIC food in prep top cooler out of temperature less than 2-hours, food moved to WIF to rapidly cool. After an hour all food tempted between 44F-42F, PIC advised food will remain in cooler until all reach 41F.