WESTON DINER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plate without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoke salmon stored over sliced deli turkey breast on speed rack in walk-in cooler. Operator stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken pot pie mix and gravy chili and marinara date marked 05/26-05/27. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken pot pie mix and gravy chili and marinara date marked 05/26-05/27

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler coleslaw (44-45F - Cold Holding) stored in a container inside another container. Held out of temperature less than 2 hours. operator voluntarily discarded. Not portion or prepared today. Observed in lower flip top chicken fingers (51F - Cold Holding) per operator removed from walk-in cooler to holding unit less than two hours, operator placed in walk-in cooler to quickly chill. Not portion or prepared today. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around the compressor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the scoop handle in contact with the sugar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to burner stove In-use utensil stored in standing water temperature 87.

Basic - Stored food not covered. Observed raw chicken breast on speed rack not covered Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed at flip top cooler - sliced ham (51F - Cold Holding); cooked chicken (53F - Cold Holding) as per operator items not portioned or prepared today, item held out of temperature for approximately 2 hours, operator stored items in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed next to grill - pooled eggs without proper time mark. As er operator item held for approximately 2 hours. Operator provided time label. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - cooked potatoes (123F - Hot Holding); oatmeal (124F - Hot Holding) as per operator items held out of temperature for approximately 2 hours, operator turned up temperature. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Observed at handwashing sink next in expo bay.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw made on-site more without date mark. As per operator item made more than 24 hours prior to inspection. Operator provided date mark Corrected On-Site

Basic - Stored food not covered. Observed at rack - panko not covered. Operator covered. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - cooked rice (50F - Cold Holding); roast beef (51F - Cold Holding); cooked pork (52F - Cold Holding) as per operator items cooked 18 hours prior to inspection. Items held out of temperature for unknown amount of time. See stop sale. Observed ice bath on counter in kitchen - egg white (53F - Cold Holding); pooled eggs (52F - Cold Holding) As per operator items held out of temperature for approximately 30 minutes. Operator replaced the ice. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-18: Observed at walk in cooler - tomato marinara sauce (50F - Cold Holding); gravy (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 12 hours. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above grill - sausage (93F - Hot Holding) as per operator items held out of temperature for approximately 30 minutes. Operators placed items on time control. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-18: Observed at steam table in kitchen - meat/beans chili (120F - Hot Holding). Item held out of temperature for approximately 1 hour. Operator raised table's temperature. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. hash browns (61F - Cold Holding), observed hash browns bags under stove shelf without refrigeration, per employee food held less than 4 hours. Employee placed back on walk in cooler for a quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Dish ware room.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.

Basic - In-use ice scoop stored on soiled surface between uses. Service area, employee removed. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer- rusted shelves

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In cook line next to grill stove, employee removed. Corrected On-Site

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Main kitchen cook line- observed chlorine 200ppm in sanitizer bucket. Operator discarded sanitizer solution and replaced. 100 ppm sanitizer solution in sanitizer bucket. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Main kitchen prep area at walk-in cooler- observed ceiling tile damaged above prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep area at walk in cooler- observed employee personal bag on prep table shelf.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no cooks wearing hair restraint in main kitchen while preparing food.

Basic - Exterior door has a gap at the threshold that opens to the outside. Main kitchen exit door- observed gap at right bottom of exit door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs on oven door handle.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor torn and damaged in walk in freezer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed chef cracked raw shell eggs, change gloves without washing hands. Advice Operator to change gloves and wash hands . Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch toasted bagel with bare hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 10:01 a.m. pooled eggs cold held at 46 degrees Fahrenheit in made shift table. As per operator, eggs place in unit at 8:00 a.m. operator transfer eggs to walk in freezer for quick chill. At 10:58, eggs temps at 42°F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used as dump sink, evidence by large waste food particles found inside. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked potatoes, chicken and meatloaf stored in walk-in cooler. As per operator, items were cooked on 04/03/2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee uncovered cup with drinks stored next to clean plates at dishwashing area. Operator removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored next to clean plates. Corrected On-Site

Basic - Food stored on floor. -Observed cases with cooking oil stored on dry storage floor. -Observed cases with various food items stored on walk-in cooler floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup in walk-in freezer

Basic - Stored food not covered. -Observed containers with cooked potatoes stored in walk-in cooler uncovered.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand was sink at food prep area used as dump sink for food. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in food prep area in kitchen. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of bleach mix at 3 compartment sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked mash potatoes (66F - Cooling); gravy (64F - Cooling); rice (62F - Cooling) in walk-in cooler. Per operator, all items has been cooling from overnight. Items did no cooled from 135°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked mash potatoes (66F - Cooling); gravy (64F - Cooling); rice (62F - Cooling) in walk-in cooler. Per operator, all items has been cooling from overnight. Items did no cooled from 135°F to 41°F in a total of 6 hours See stop sale. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed ham sliced on 03/09/2022 not date marked. -Observed a open gallon of whole milk stored in walk-in cooler. Per operator, milk was open yesterday.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used as dump sink, evidence by waste foods found inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in prep area. Repeat Violation

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on hand wash sink in prep area. -Observed heavy buildup of grease on double decor oven and imperial 6 burner stove.

Basic - Old labels stuck to food containers after cleaning.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. -Observed light burnout in dishwashing area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. a¿¿Observed bags with unwashed limes stored over soups in walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed wiping cloth chlorine sanitizer solution at 00 ppm. Operator correct solution to 50 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed bread crumbs removed from the original container not identified by common name.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator wiped face with hands and proceed to handle clean dishes in expeditor station across from cookline. Operator was directed to wash hands. Corrected On-Site

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 degrees Fahrenheit. Observed cooked spinach (49°F - Cold Holding); sausages (48°F - Cold Holding); hams (47°F - Cold Holding); diced tomatoes (49°F - Cold Holding); cooked (46°F - Cold Holding). See stop

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spinach (49°F - Cold Holding); sausages (48°F - Cold Holding); hams (47°F - Cold Holding); diced tomatoes (49°F - Cold Holding); cooked (46°F - Cold Holding). See stop

Intermediate - Handwash sink not accessible for employee use at all times. 1) Observed drinking cup stored in handwash sink by drink machine. 2) Observed scouring pad in handwash sink next to cookline. 3) Observed bottle with bleach stored in handwash sink on prep area. Operator removed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) Observed no paper towel at handwash sink next to Delfield reach in cooler. 2) Observed no soap at handwash sink sink by white chest freezer in expo area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on drain mat next to ice machine next to handwash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1)Observed employee bag stored in shelf on cookline where food containers are stored. 2) Observed employee cellphone stored on shelf with containers and spices on cookline.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles touch cooked bacon on cookline. Operator removed. Corrected On-Site