Thumbs Up Diner

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a cooling drawer with a gap at the bottom of the unit C/A Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed both of the sanibuckets in the main kitchen with a concentration of sanitizer of 0ppm QAC C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device COS: Buckets were changed and the sanitizer was tested at 200ppm

Nonfood-contact surfaces clean — Inspector Note: Observed the fire suppression nozzles above the grill/stove area in the main kitchen with a grease/dust build-up. C/A 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Fire nozzles must be kept clean to ensure grease does not drip onto the food on the stove and cause contamination

Management knowledge, responsibilities, reporting — Inspector Note: Observed facility had the employee health policy on hand but none of them were signed. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: PIC had all the employees sign the health policy EHS was able to see them all signed

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed facility is serving over easy eggs and steak to order without a proper consumer advisory. The advisory is written in cursive and mixed with allergen disclosure. C/A The Advisory must be typed in All CAPITAL LETTERS, and at a minimum 8 point font, in a contrasting color to the menu background."CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASEYOURRISKOFFOODBORNEILLNESS,ESPECIALLYIFYOUHAVECERTAINMEDICAL CONDITIONS. COS: Facility has 30 days to correct the violation correct by:

Proper cold holding temperatures — Inspector Note: Observed several foods stored at the prep top cooler and below that was holding above 41*F. Observed spring mix in the cooling drawer #4 in the main kitchen with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food at the prep top was allowed to be rapidly cooled in the WIC and the spring mix was discarded

Proper hot holding temperatures — Inspector Note: Observed pork sausage patties and chicken sausage standing at the grill area with a temperature way below 135*F. Upon talking to manager EHS was informed that the sausage is taken from the fridge and place on top of the grill without re-heating it to 165*F Observed country gravy and chicken sausage gravy in a hot water bath holding below 135*F in the main kitchen on top of the grill C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded

Approved thawing methods used — Inspector Note: Observed employee was thawing swai fish in an bucket in the protein sink under running water but when the temperature of the fish was taken the fish was at 71*F C/A Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: COS Fish was drained and placed in a container in the WIC

Food in good condition, safe, and unadulterated — Inspector Note: Observed facility is serving Swai fish from Vietnam farm raised but on the menu the facility has it as Basa catfish or catfish. C/A Condition. Food shall be safe, unadulterated, and honestly presented. P COS Facility has 7 days to correct the violation