DOWNSTAIRS DINER at EASTLAKE UMC health score and inspection history

Store single service and single-use articles at least 6 inches above the floor.//Open box of Lids and Cups on floor in office area.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood filters// 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace blown lights under exhaust ventilation hood.

Clean interiors and door seals of microwaves at least every 24 hours.

Store raw shell eggs below and away from ready to eat food. (preventive)//Open box of onions stored underneath raw eggs.//COS, Onions removed.

(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.//Raw eggs stored at Room Temp. on top of a cake batter mixer//COS Eggs Discarded.

5-205.15(A) Repair the plumbing system according to law. (sewage)// 5-201.11 Construct and repair the plumbing system and hoses conveying water with approved materials according to law. (sewage)//Three compartment sink, Prep sink and a handwashing sink are inoperable due to sewage back-up.//Cause: a collapsed sewer line per manager.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.//A can of WD-40 lubricant stored on prep table with food.//COS Item removed.

Clean interiors and door seals of microwaves at least every 24 hours.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Baked Chicken stored in WI cooler without a date mark.//COS-PIC stated that the chicken was cooked on yesterday.//Date was placed on chicken.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.//COS

Keep dumpster doors and lids closed.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)//Replace blown lights and damaged light shield in food prep area.