JACK'S DINER

Violations (8)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. 1 1/2 flats raw shell eggs at cookline missing time mark. Per manager out of cooler approximately 1 hour. Employee added time mark.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. 1 1/2 flats raw shell eggs at cookline missing time mark. Per manager out of cooler approximately 1 hour. Employee added time mark. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in space between grills at cookline, cooked onions 98F - Hot Holding); cooked sausage (99F - Hot Holding) . Per manager, both prepared less than 4 hours. Both items moved to steam well to reheat and hot hold.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in space between grills at cookline, cooked onions 98F - Hot Holding); cooked sausage (99F - Hot Holding) . Per manager, both prepared less than 4 hours. Both items moved to steam well to reheat and hot hold. **Corrective Action Taken**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cookline reading >200ppm chlorine. Employee remade to proper 100ppm chlorine.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cookline reading >200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**

  High Priority

• 12A-18-4CriticalCorrected on site

  Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on towel after rinsing at triple sink. Reviewed proper procedures for hand washing and to use paper towels only. Employee washed hands properly at hand sink.

  High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on towel after rinsing at triple sink. Reviewed proper procedures for hand washing and to use paper towels only. Employee washed hands properly at hand sink. **Corrected On-Site**

  High Priority

• 12A-03-4Corrected on site

  Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands off at triple sink. Reminded employee to only use hand sink. Employee washed hands properly at hand sink.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands off at triple sink. Reminded employee to only use hand sink. Employee washed hands properly at hand sink. **Corrected On-Site**

  Intermediate

• 08B-38-4

  Food stored on floor. Containers with raw ground beef and raw chicken on floor in walk in.

  Basic - Food stored on floor. Containers with raw ground beef and raw chicken on floor in walk in.

  Basic

• 08B-12-5Repeat

  Stored food not covered. Meatloaf at proper temperature in walk in cooler not covered.

  Basic - Stored food not covered. Meatloaf at proper temperature in walk in cooler not covered. **Repeat Violation**

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and cell phone on shelf by pans of cooked bacon.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and cell phone on shelf by pans of cooked bacon.

  Basic