Landmark Diner

Nonfood-contact surfaces clean — Inspector Note: Observed failure to clean and sanitize the fryer, and refrigerator surfaces. Observed stains and food residues all over the refrigerators, fryers, and walls in the kitchen. I advised the PIC make up a date for deep cleaning. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed failure to cover the chicken and beef in the walk in cooler. I advised the PIC to have them covered and she did cover them. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper cold holding temperatures — Inspector Note: Observed that the beef and ham in the walk in have the temperatures of 45F and 48F respectively which are above the required TCS temperature of 41F. I advised the PIC to discard them. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed packaged food items stored on the floor inside of the WIC-WIF during inspection. CA: Advised PIC food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Proper cold holding temperatures — Inspector Note: Observed TCS food items stored inside RIC measuring at temperatures below 41F. CA: Advised PIC 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.