NEWPORT DINER

Violations (5)

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs, touched clean utensils, changed gloves without washing hands first; Manager educated; employee washed hands

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs, touched clean utensils, changed gloves without washing hands first; Manager educated; employee washed hands **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked potatoes in glass door cooler at cook line; food stored properly

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked potatoes in glass door cooler at cook line; food stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in the kitchen Advised to clean; aperitif started to clean;

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in the kitchen Advised to clean; aperitif started to clean; **Corrective Action Taken**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor- ground beef on a tray on the floor in walk-in freezer; stored properly

  Basic - Food stored on floor- ground beef on a tray on the floor in walk-in freezer; stored properly **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mac and cheese (101-107F - Cooling)at 12:58 to 107 F at 1:20 since 12:15 ;on the prep table at cook line; at this rate food will not reach 70 F or below within 2 hours; food moved to walk-in freezer to speed up cooling process

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mac and cheese (101-107F - Cooling)at 12:58 to 107 F at 1:20 since 12:15 ;on the prep table at cook line; at this rate food will not reach 70 F or below within 2 hours; food moved to walk-in freezer to speed up cooling process **Corrective Action Taken**

  Intermediate