DUNDEE DINER

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler, operator removed raw chicken from over raw pork. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn, meatloaf, various meats and vegetables in Walk in cooler Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in the walk in cooler- sausages patties, chicken breast, green beans, etc

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of box of single service of silverware. Operator removed jacket. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. The cook by the the walk in cooler making sandwiches Corrected On-Site Repeat Violation

Basic - Grease receptacle lid open, broken, or missing.operator closed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, employees removed knives. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under dishwasher line, container underneath to catch water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line tuna salad 55F Chicken salad 55F Cook line Operator placed on the food to reduce temperature tuna salad and chicken salad (51F - Cold Holding)at 9:37 am** Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Heavy duty degreaser in hand washing sink, operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels at cook line hand washing sink. Corrected On-Site

Basic - Employee smoking in a food preparation, storage or warewashing area. By prep area across from the ovens, operator removed employee from kitchen. Corrected On-Site

Basic - Food stored on floor. Bag of onions on the floor by ice machine, operator removed from the floor. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Operator closed lid Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. In the dry storage area. Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line raw chicken over raw fish. Employee removed raw chicken from over raw fish. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowl and fork in hand washing sink on cook line and employee removed bowl and fork. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Hole in or other damage to wall. In Kitchen area Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of bleach in hand washing sink. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the three compartment sink water not on. Employee turned water on from underneath. Water tested at temperature. Corrected On-Site

Basic - Food stored on floor. Box of biscuits on the floor in walk-in cooler cooler and oil by the cook line. Operator removed from the floor. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Operator closed lid Corrected On-Site

Basic - Hole in or other damage to wall. Across from ice machine

Basic - Open dumpster lid. Operator closed lid Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-05-01: Iraklis papadopoulos Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall. By dry storage racks. Warning - From follow-up inspection 2024-05-01: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. By dish washer. Operator removed items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer Chemicals gallons in hand washing sink next to the slicer. Operation removed items. Corrected On-Site

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. In dining room area. Dining area and cook line

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs sitting on flat top grill discussed time as a public health with operator. Manager moved eggs to cooler. Corrective Action Taken

High Priority - Water line from storage tank not properly constructed. Observed a big whole in mop sink out the back door where they received deliveries.

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool in hand washing. Operator from from hand washing sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves in the walk-in cooler.

Basic - Duct tape used to repair nonfood-contact surface. Observed duck tape on can opener in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarette on storage shelf not properly stored. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on by dish rack area near dish machine. Operator fixed wet nesting. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed six boxes of biscuits on floor in walk-in freezer . Operator moved biscuits 6 inches off the floor. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Hole in or other damage to wall. Observed under hand washing sink hole exposed in the kitchen.

Basic - Plumbing system in disrepair. Observed mop sink with big hole in the base of the sink. Observed facet at hand wash sink in disrepair.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooked line cooked mash potatoes at 94F- hot holding. Potatoes were sitting out on counter with no time or temperature control. Product was made at 8:30am, time taken 9:30am. Manager put product in reach in cooler to cool down. Discussed proper holding temperature and time and public health control. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed cigarette stored over potatoes on shelf. 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 items: purses, cellphones, and keys stored above potatoes in prep area. Manager put items in a solid pan to segregate. Also observed some items being taken out and put back on shelf. Corrective Action Taken

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease and dumpster container on grass.

Basic - Hole in or other damage to wall. Observed hole in wall by storage area next to the bottom rack by employee restroom. Observed opened big open panel under hand washing sink.

Basic - No handwashing sign provided at a hand sink used by customers in mens restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris and mold like substances on shelving in walk-in cooler.

Basic - Observed walk-in cooler shelves with rust that has pitted the surface.

Basic - Observed walnuts, croutons, and cranberries not in the proper containers. They were in cleaned out pepper containers.

Basic - Reuse of single-service or single-use articles. Observed walnuts, cranberries, and croutons were storage in jalapeño containers.

Basic - Wood food-contact surface not properly sealed in prep area. Observed unsealed wood shelving in service station. Discussed getting shelving painted.

High Priority - 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. Observed Dishwasher (Chlorine 0ppm)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw beef chop steaks stored over cooked lasagna, employee moved raw beef to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50°F - Cold Holding) less than 1 hr, employee added ice to surround pooled eggs. Temperature 43°f within 30 minutes Corrected On-Site

Basic - Accumulation of debris in the interior of the ice machine. Observed on interior shield.

Basic - Equipment in poor repair. Observed torn gasket in flip top unit across from large flat grill on cookline.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door in kitchen.

Basic - Garbage can located outside has no lid or lid open/broken. Observed broken and missing lid on dumpster.

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. Observed exposed coffee filters in service station, employee placed filters in container. Corrected On-Site

Basic - Water leaking from faucet, observed at hand wash sink in service station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at expo window, employee removed wet towels. Corrected On-Site