SALEMS DINER health score and inspection history

(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below./ 2 and 1/2 flats of raw shell eggs where found holding at room temperature at the at the grill station for order preparation. The half flat was off refrigeration >2 hours and was voluntarily discarded; the other two were holding 30 minutes and one was returned to refrigerated storage. CEASE this practice and LIMIT the working supply of raw shell eggs at the grill station to a maximum ONE FLAT for preparation during volume periods; otherwise, store them under refrigeration at air temperature 45F<.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristear.

Cease thawing TCS food at room temperature./ Packages of raw sausage found thawing at room temperature were relocated to the RI cooler during the inspection. Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.

4-901.11(B) Cease towel drying cleaned utensils./ Coffee mugs that were washed, rinsed, and sanitized during the inspection were towel dried: allow cleaned and sanitized utensils to air-dry on the drying rack above the warewashing sink.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ The sanitization compartment of the warewashing sink was found covered with a cutting board with a dish draining rack placed on top of it. These items were removed during the inspection to free the sink for sanitizing, and stored items on the drip-drying shelf over the sink were relocated in order to use it as intended for air-drying cleaned and sanitized utensils.

7-102.11; 7-201.11 Label all toxic items not in original containers with the common name of the product; and store them below and away from food, utensils, equipment, linens, and single service/single use articles./ During the inspection, a spray container of degreaser was labeled to identify its contents, and stainless steel polish and degreaser pucks on the shelf over the utensil storage rack and warewashing sink were relocated to the utility shelving beside the sink.

Provide a utensil with a handle for serving or dispensing food./ Dispensing sugar from the storage container with a cup.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The required signage for the Alabama Seafood Labeling Law, provided previously to the establishment, is not posted.

Store raw animal products below and away from ready to eat foods./ Raw chicken is stored over wieners in the RI cooler in the warewashing and storage room.

6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Replace blown and/or dimmed bulbs in fixtures where needed.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to employees is not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE serves tilapia; the required signage per the Alabama Seafood Labeling Law is not posted.

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ Raw shell eggs are available undercooked to the doneness requested by the customer; an advisory to inform the consumer that undercooked animal foods may increase the risk of foodborne illness is not provided on the menu.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Sausage patties 112F-126F holding in the buffet warmer were returned to the grill and reheated during the inspection.

4-302.12(B) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish filets./ The only probe thermometers available are bimetallic stems: provide a probe thermometer designed to measure thin foods such as a digital-type thermometer.

Post a sign at the handsink in the prep area that notifies employees to wash hands.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Current inspection was covered by other documents.