Nelson's Diner

High priority8

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). In reach in cooler in kitchen, Clam Chowder dated 9/4 , ( 10 days). Food was discarded. See Stop Sale. 2). In True reach in cooler , sauerkraut dated 8/23 ( 22 days). Food was discarded. See Stop Sale. 3). Buttermilk dated 8/25 stored in reach in cooler in kitchen. Food was discarded. See Stop Sale.

  Stop Sale issued.

  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Raw Mahi fish thawing in Reduced Oxygen Packaging, bearing labels to remove packaging before thawing, stored in True reach in cooler in kitchen. Fish thawing for 3 days. Fish was discarded. See Stop Sale.

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

  1). In reach in cooler in kitchen, Clam Chowder dated 9/4 , ( 10 days). Food was discarded. See Stop Sale. 2). House made butter milk dated 8/25 stored in reach in cooler in kitchen. Food was discarded. See Stop Sale. 3). In True reach in cooler , sauerkraut dated 8/23 ( 22 days). Food was discarded. See Stop Sale.

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  In flip top cooler on cook line, Ham (57°F - Cold Holding); Shredded Cheese (56°F - Cold Holding); Sliced Tomatoes (57°F - Cold Holding); Cooked Sausage (60°F - Cold Holding); Mozzarella Cheese (39°F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in walk in cooler and moved to flip top cooler on cook line and held for approximately 2 hours. Ice was placed on foods to quick chill.

  Fixed on the spot

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

  1).In single door freezer in kitchen, raw Philly Steak stored over bags of açaí berry purée. Raw food was moved to bottom shelf. 2). Uncooked lamb stored over bags of açaí berry purée in walk in freezer in back area. Raw food was moved to bottom shelf.

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  Cook picked up cellphone, then sliced muffins without first washing hands and changing gloves. Discussed proper handwashing procedures with employee. Employee washed hands and changed gloves.

  Fixed on the spot

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.

  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm after 3 attempts. Advised manager to discontinue use of dish machine and use 3 compartment sink until repaired.

• Code 41Chemicals and toxic substances

  Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.

  Chlorine sanitizer solution in 3 compartment sink reading over 200 ppm. Corrected to 100 ppm.

  Fixed on the spot