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Establishment: 494 - MARYS DINER Inspection Date: 04/27/2021 Inspection Purpose: REGULAR Status: Failed: 16 Critical, 26 Non-critical violations
Violations:
2-102.11.(A).(B) - C: The person in charge could not demonstrate required knowledge, either by complying with this code and no critical violations during this inspection or not having a current CFPM certificate.
2-103.11.(G) - The Person in Charge did not ensure that employees are cooking food properly.
2-103.11.(H) - Person in Charge did not ensure that employees are cooling food properly.
2-103.11.(J) - Person in Charge did not ensure that employees are properly sanitizing.
3-201.11.(A) - Food obtained from sources that do not comply with law.
3-201.11.(G) - Eggs that have not been specifically treated to destroy all available Salmonellae are not labeled to include handling instructions as specified in Law.
3-201.17 - Game animals received for sale or service are not from an approved source.
3-302.11.(A).(1).(A) - Raw Ready-to-Eat food not protected from cross contamination from raw animal foods during storage, preparation, holding, or display.
3-302.11.(A).(2) - Different types of Raw animal foods are not stored in a way to prevent cross contamination with each other during storage, preparation, holding, or display.
3-302.11.(A).(4) - Food subject to cross-contamination from dirty and unsanitized equipment or utensils.
3-302.11.(A).(5).(B) - Food stored in packages, covered containers or wrappings subject to cross contamination.
3-302.11.(A).(8) - Food subject to cross contamination from being stored near damaged, spoiled, or recalled food being held.
3-304.11 - Food not contacting only clean equipment and utensils.
4-601.11.(A) - Equipment food-contact surfaces and utensils are not clean to sight and touch.
4-602.11.(A) - Food contact surfaces are not cleaned between uses.
4-602.11.(E) - Non-potentially hazardous food contact surfaces are not cleaned with proper frequency.
4-602.12.(A) - Food contact surfaces of baking equipment are not cleaned with proper frequency.
4-602.12.(C) - The cavities and door seals of microwave ovens are not cleaned with proper frequency.
3-701.11.(B) - Food that is not from an approved source is not discarded.
3-501.16.(A).(2) - PHF not maintained at 41 F or less.
3-501.16.(B) - Shell eggs not stored in refrigerated equipment that maintains an ambient temperature of 45 F or colder.
3-501.17.(B).(E).(F) - Refrigerated, Ready-to-Eat PHF prepared and packaged by a Food processing Plant not clearly date marked according to code at the time the original container was opened and held for more than 24 hours.
3-501.17.(D) - Date marking system used at the Eating Establishment does not meet the criteria list in code.
7-201.11 - Improper storage of poisonous or toxic materials.
7-209.11 - Employees are not storing their personal care items in facilities as specified under 6-305.11.(B).
3-502.12.(A) - Establishment using Reduced Oxygen packaging without controlling the growth and toxin formation of Clostridium botulinum, and the growth of Listeria monocytogenes.
3-501.15 - Cooked foods improperly cooled.
4-302.12.(A) - Inadequate number of food temperature measuring devices provided.
3-602.11.(A).(B) - Packaged food not properly labeled.
3-602.11.(C).(D) - Bulk food not properly labeled.
2-501.11 - Eating Establishment does not have cleanup procedures of vomiting and diarrheal events or employees are not following procedures.
3-304.14.(B).(1) - Wiping cloths used for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer.
4-904.11.(B) - Eating utensils not properly handled, displayed, dispensed.
4-201.12 - Food temperature measuring devices are being used that have sensors or stems constructed of glass.
4-302.14 - No chemical test kit available.
4-501.16.(B) - Ware washing sink not cleaned/sanitized between uses.
4-603.14 - Equipment food contact surfaces and utensils are not being effectively washed.
4-602.13 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
5-203.13 - Inadequate number of service sinks.
6-501.114 - The premises is littered / unnecessary equipment and articles present.
6-501.12 - The physical facilities are not clean.
4-301.14 - Ventilation hood systems not adequate.