DIPLOMAT DELI health score and inspection history

Allow utensils to air dry before stacking.///Plastic cups stacked while wet.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gasket on door of RI cooler (behind register) torn and coming apart.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood above flat top has grease visible. 6-501.14 Clean restroom exhaust vent cover.///Both restroom vents have accumulation of dust.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottle not labeled with contents.

Allow utensils to air dry before stacking.///Metal pans stacked while wet.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///(1)Repair or replace damaged ceiling tile throughout as needed. (2)Rusted walls in WI cooler.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood above flat top has grease visible. 6-501.14 Clean restroom exhaust vent cover.///Both restroom vents have accumulation of dust.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1)Gaskets on make table have food debris. (2)Container lid with cake and brownies (in WI cooler) have debris and residue.

Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles.///Remove apron when leaving cook line.

Clean interiors and door seals of microwaves at least every 24 hours.///Food debris on glass tray of microwave 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris on bottom shelf of RI cooler.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Gasket damaged/tearing on door of RI cooler.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles in make table are not labeled with contents.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///(1)Repair or replace damaged ceiling tile throughout as needed. (2)Rusted walls in WI cooler. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on floor and under equipment.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood above flat top has grease visible.

Allow utensils to air dry before stacking.///Metal pans stacked while wet.