HANNAHS FAMILY DINER

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some disrepair at corner of ceiling above handsink in corner at end of cook line - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -corners of floors, inside ware washing area - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf above prep table across from fryers -bottom shelf below grill -some hood filters -wire racks above prep table - From follow-up inspection 2024-08-02: -hood filters -top shelf across from fryers Time Extended

High Priority - Container of medicine improperly stored. -burn relied spray can stored on wire rack above prep table -advil on top of microwave 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. -sliced turkey, smoked sausage. Marked 1/22

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -smoked sausage, sliced turkey

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -mashed potatoes Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown gravy, hollandaise, green beans all 109-125F at tabletop warmer for around 2 hours. Manager reheated to 165F. Advised to maintain water in double boiler pan set up and check for minimum of 135F for hot holding. Partially melted butter 72F, manager added to time as public health controls. - Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat 500+ppm. Manager stated using 1 tablet dor bucket. Advised to review manufacturer label for instructions on maintaining safe ppm for quat ammonium. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket in front of hand sink located next to ice machine Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on wire rack shelving located next to package of wood skewers and located above prep table with foil/film.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack shelving above bread toaster station

Basic - Reuse of or single-use articles. -flats from shell eggs reused for raising bagged bread from shelving. Advised to obtain cleanable equipment for same purpose. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -entire handwash process lasted less than 10 seconds

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above precooked sausage links inside short cooler across from cook line

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs sitting in low level ice bath that cannot create ambient temperature to maintain temperature. Advised to place shell eggs on time as public health control if exposed to room temperature during operation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 75-81F removed from temperature control on cook line, employee stated 90 minutes prior. Advised to use 4 hour time as public health control if not keeping temperature controlled food at room temperature.

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. -open bag of feta cheese, coleslaw inside walk in cooler

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at 3 compartment sink. Advising operator to have hand sink at cook line accessible and not blocked by pinched tables

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook lime blocked by pinched tables

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line hand sink -handsink in back

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. -cook line

Basic - Clean utensils not stored inverted or in a protected manner. -spatulas inside vertical container on line without handles facing up

Basic - Employee eating/drinking while handling food. -employee handling open pan of food drank from open container without lid while walking with food inside prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on surface of prep table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing non plain rings

Basic - Floor soiled/has accumulation of debris. -under equipment/storage racks inside prep area/line

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -case of hash browns under rack on floor inside prep area

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

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Stored food not covered. -inside walk in cooler, cooked potatoes that have finished cooling process at 39F

Basic - Working containers of food removed from original container not identified by common name. -bucket of sugar on bottom shelf of prep table in back

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs before grabbing clean plate without washing hands -discussion with manager and employees Corrective Action Taken

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. -touched cooked potatoes with bare hand to prevent spillage from plating -cook touched feta cheese, sliced tomatoes with barehands during plating for omelet -manager stated using alternative operating procedures at other restaurant, establishment is required to complete written procedures/AOP for barehand contact if necessary for operating plating with barehand contact Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sliced lunch meats Corrected On-Site

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. -commercial processed mushrooms

Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket in front of handsink un back next to ice machine Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils not stored inverted or in a protected manner. -forks inside 1/6 pan with food contact surface facing up in beverage station out front

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch worn while plating/cooking. Watches cannot be adequately cleaned during routine handwashing

Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack above prep table with waffle iron, bin/ice bath with exposed food

Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers. -across from dish machine, stored inside pan with raw beef and others next to in use food product Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -open hinged containers next to slicer not inverted

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -150ppm, tablets show range requirements of 200-400ppm Corrected On-Site