Wall's Diner

observed plate, bowl, utensils, and rags in hand washing sink. COS-items removed. CA-keep sink clear and accessible at all times of operation.

observed raw pork chops sitting in a tub but the tub was on the portion of the dishwashing table where clean dishes come out/dry. CA-do not place raw food items where there is the possibility of contamination on dishes. COS-food removed and placed elsewhere.

observed cooked chicken, sausage, cheese, potato salad, baked beans in walk in cooler with no date marking. CA-mark all items with date prepped and use/dispose of within 7 day period.

observed a mouse run through the walk in cooler. CA-contact pest management and have facility treated immediately. (pest management was called and service ordered at time of inspection.) CA-gap below walk in cooler door around 2" needs to be sealed, obtain weather seal to close gap.

observed dishwasher draining to the outside of the building onto the ground CA-all waste water must be disposed of in the proper fashion. COS-pipe that was removed to allow water to flow to the ground was returned to direct the water to the proper location.

observed grease hood vent caked with grease, CA-clean/have serviced asap. (service was ordered)

observed chicken wings at front food service hot holding cabinet below 135 degrees F. CA-recommend using time control and marking time food was placed in cabinet and disposing within 4 hours. items were removed at time of inspection.

observed wiping cloth sitting on prep top cutting board and at back prep table CA-place in sanitizing bucket at proper chemical levels.

observed blade on can opener encrusted with food debris. CA-increase cleaning frequency. COS-cleaned at time of inspection

observed wiping cloth sitting on prep top cooler cutting board. CA-place in chemical sanitizer bucket. COS-removed and placed in bucket at time of inspection.

observed last inspection sheet and permit not posted. CA-post inspection sheets clearly for patrons to see. post score in drive through window as well. post permit visibly in main dining area and post serve safe certification visibly.

observed rotting bell peppers being stored in walk in cooler, observed raw porkchops sitting on dishwashing station CA-discard and for pork chops keep in cooler until right before cooking, if need to be taken out, place on prep top table or in meat prep sink not on dishwashing station

observed chicken just cooked and only at 148 degrees, cos-chicken placed back into fryer to cook to proper temp. of 165 degrees. Ca-keep temp logs for such things, be checking temps more often.

observed items such as raw fish, butter, cheese, lettuce, and raw pork chops in walk in cooler above 41 degrees F, COS-owner is getting the walk in cooler repaired and was instructed that in the meantime he should place items in tubs and fill in tubs with ice to keep to proper cold storage temp.

observed fried chicken and fried porkchops at front food service hot holding cabinet below 135 degrees F. CA-see if unit needs to be repaired and or turned up, reheat items to 165 in the meantime.

observed open package of raw chicken tenders in walk in cooler, observed uncovered bucket of fish in walk in cooler CA-cover stored food items, place in closed container if needed.

observed food being stored in non-original food containers in walk in cooler, place in nsf graded food storage containers instead. dispose of food containers once food has been used up.

Observed diced tomatoes, cheese, and ham in prep top cooler being cold held above 41 degrees F C/A - use metal pans instead of plastic, fill all slots, use ice under food or lower temps to cold hold all food below 41 degrees F

Observed cups and pitchers being used as scoops in bins C/A - store proper scoops outside of bins

Observed plastic bowls stacked while wet after washing C/A - stack dishes so they can air dry

keep dumpster lids closed

clean hood vent filters over frying area