Bayview Diner

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. At Flip top cooler make top; cut tomatoes (47°F - Cold Holding); cooked potato hash browns (48°F - Cold Holding). Operator stated not prepared or portioned today held double panned/in pans on/over make top overnight. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At Flip top cooler make top; cut tomatoes (47°F - Cold Holding); cooked potato hash browns (48°F - Cold Holding). Operator stated not prepared or portioned today held double panned/in pans on/over make top overnight. See stop sale.
  • High priority: Time/temperature control for safety (TCS) food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; raw shell eggs, no time marking. Operator stated held using TPHC for 2 hours, applied appropriate time mark.
  • Intermediate: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. Butter/raw shell eggs/ultra pasteurized half and half held using TPHC, no written procedures. Advised Operator to complete written procedures.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At upright double door stainless reach in freezer; plastic wrapped/portioned raw comminuted beef patties stored over fully cooked sausage. Advised Operator to store/separate raw animal food below/away from ready to eat food.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top reach in cooler; raw salmon stored over ready to eat pancake batter. Operator moved raw salmon to bottom shelf.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing dishes then began preparing food for customers without washing hands. Operator discussed with employee who then 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. Employee cracked raw shell eggs then handled ready to eat cheese and bread without washing hands. Operator discussed with employee who then washed hands.
  • High priority: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands and dried with paper towels then wiped hands on visibly soiled apron before preparing food for customers. Operator discussed with employee who then washed hands.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Advised Operator to wash, rinse and sanitize.
• Handwash sinks and supplies
  • Intermediate: Cook line hand wash sink not accessible for employee use at all times, blocked by large trash can. Operator moved trash can making hand wash sink accessible for use.
  • Intermediate: Cook line hand wash sink used for purposes other than hand washing (to store utensils). Operator removed from sink.
• Insects, rodents, pests and animals
  • Basic: Approximately 4 dead roaches in kitchen on floor in corner between dish machine and handwashing sink. Advised Operator to clean/sanitize area.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 5 live roaches in kitchen crawling on walls/storage shelves behind/over hand washing sink/dish machine. Advised Operator to eliminate live roaches, clean/sanitize areas.
  • High priority: Roach excrement and/or droppings present in kitchen corner on walls between dishwasher and hand washing sink. Advised Operator to clean/sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floors heavily soiled/has heavy accumulation of debris throughout kitchen under/behind equipment/storage. Advised Operator to clean floors.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label bottle.