Dinas Diner, 736 W Tilghman St, Allentown, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: DINAS DINER
Type: Food
Address: 736 W TILGHMAN ST, Allentown, PA 18102
Phone: 610-432-2529
Total inspections: 5
Last inspection: 02/02/2012
Last inspection violation count: 2

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Inspection findings

Inspection Date

Type

  • Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
    The hand washing sink in front service area does not have hot water. Repair this unit for proper hand washing with water reaching a temperature of at least 100 degrees F.
  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
    Numerous ceiling tiles are stained and/or cracked. Replace these tiles.
02/02/2012Follow-up
  • Duties of the Person in Charge (46.102)
    On arrival at facility three people who were not employees were socializing in kitchen with staff. Only members of the staff who are on shift are allowed to be in the kitchen.
  • Poisonous or Toxic Substances Storage (46.1021)
    A can of butane belonging to an employee was stored along side an open box of pancake mix. Toxic substances must be stored away from all food products.
  • Duty of Food Employees to Wash (46.132)
    Throughout duration of inspection employees changed tasks and handled food items with out any hand washing. Hands must be washed before handling any food and when changing tasks.
  • Hair Restraints (46.152)
    No hair restraints are worn by employees in kitchen. Hair restraints must be worn by all employees working in kitchen.
  • Preventing Contamination from Food Employees' Hands (46.261)
    An employee was wrapping cheese with out prior hand washing or glove use. Prior to food handling hands must be washed and gloves used, bare hand contact with ready to eat foods is not permitted.
  • Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
    Cheese, breakfast sausages, and cut vegetables are stored in refrigerator covered with plastic shopping bags. Food must be stored sealed in food grade contains or bags.
  • In-Use Utensils & Between Use Storage (46.302)
    A metal strainer used to scoop french fries from oil was stored in a soiled bowl of aged oil and french fires. Discard the oil and the french fries from this bowl, wash and sanitize the bowl and strainer and store them in a clean sanitized place.
  • Slash Resistant & Cloth Gloves Use Limitations (46.305(b)-(d))
    Gloves were not available in front serving area of facility were ready to eat foods are being prepared. Hands must be washed and gloves worn when preparing ready to eat foods.
  • Hot Holding Potentially Hazardous Foods (46.385(a)(1))
    Trays of cooked potato home fries and bacon are kept at room temperature awaiting service and/or reheating. Food in hot hold must be kept at 135 degrees F or higher.
  • Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
    Display cooler in front service area is supported on a base made of cinder blocks and wood. Remove these blocks and secure cooler on a stable base.
  • Ventilation Hood System Adequacy (46.614)
    Ventilation hood over secondary cooking range was not being turned on while range was in use. The hood must be operational and in use when using the range.
  • Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
    A pan encrusted with grease and food accumulation and filled with oil that is aged and soiled is used to fry foods. Discard this oil then clean and sanitize the pan. If the pan cannot be clean then it must be discarded.
  • Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
    The grill, grill utensils, and knives are soiled with food residue. Clean and sanitize the grill, grill utensils, knives, as well as all other food contact surfaces.
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    All non contact food surfaces in kitchen are soiled with grease, food debris, and an accumulation of dirt and dust. Clean all non contact food surfaces in kitchen and repeat the cleaning process on a regular basis.
  • Storing Clean Items (46.774)
    Knives that were considered to be clean are stored soiled on a shelf covered with food debris. Utensils must be washed, sanitized, and stored in a clean sanitized device such as a knife rack.
  • Handwashing Facility Installation (46.822(b))
    The hand washing sink in the front serving area does not have hot water. Water at hand washing sinks must be at least 100 degrees F for proper hand washing. Repair this sink.
  • Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
    The hand washing sink in the front serving area is not supplied with soap or paper towels. Hand washing sinks must be supplied with soap and single use paper towels at all times.
  • Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
    The hand washing sink in the front service area has no hot water. This sink must have water at a temperature of 100 degrees F or more for proper hand washing.
  • Surface Characteristics of Indoor Areas of Food Facilities (46.901)
    The front wall of kitchen with service window has an exposed wood surface and damaged trim. Repair this trim and replace all wood surfaces with non absorbent, smooth, and durable materials.
01/31/2012Regular
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    There is a build-up of debris on the nonfood contact surfaces of the equipment in the facility. Clean the nonfood contact surfaces of the equipment in the facility
  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
    The walls in the kitchen are dirty. Clean the walls in the kitchen.
07/27/2011Regular
  • In-Use Utensils & Between Use Storage (46.302)
    THE CONTAINER HOLDING SILVERWARE WAS EXTREMELY DUSTY. CLEAN CONTAINER AND RECLEAN SILVERWARE. IMMEDIATELY
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    CLEAN ALL SHELVING AND TOPS OF EQUIPMENT IN THE KITCHEN OF EXCESSIVE DUST AND GREASE. 1 WEEK
  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
    REMOVE ALL UN-USED ARTICLES AND BROKEN EQUIPMENT FROM THE KITCHEN AND SERVICE COUNTER. 1 MONTH
02/08/2011Regular
  • Duty of Food Employees to Wash (46.132)
    An employee was seen wiping his hands on a cloth towel at his waist. Do not wipe hands on cloth towels or an apron, this may contaminate the hands.
  • Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
    Thre is contact paper covering some shelves, e.g. in the back area of the kitchen on the shelves under the microwave. Remove all contact paper covering shelves
  • Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
    The inside of the microwave is dirty with splatter from product. Clean and sanitize today.
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    The following areas are dirty 1) The outside of the container used to soak coffee cups 2) the filters and suppression system above the grill, 3)the window and screen near the stove, 4)shelves under the microwave in the back of the kitchen, 5) in the serving area, the shelves holding drink glasses, 6) the inside of the unused 8 door refrigerator in the serving area. Clean these in 1 week. The dispensing areas of the paper towel dispensors in the restrooms are dirty. Clean this in 1 day.
  • Storing Clean Items (46.774)
    Pots and pans are stored uncovered, not inverted. Store pots and pans either covered or inverted.
  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
    Some kitchen floor tiles are beginning to crack. Replace these tiles as necessary. The floors throughout are dirty, especially under equipment. Clean the floors.
07/26/2010Regular

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