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Restaurant name: TOP DINER
Type: Food
Address: 1019 UNION BLVD, Allentown, PA 18109
Phone: 610-432-9821
Total inspections: 5
Last inspection: 03/17/2011
Last inspection violation count: 2
Inspection findings | Inspection Date | Type |
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- Preventing Contamination from Food Employees' Hands (46.261)
Cook was oserved handling a sandwich with his bare hands. Instruct staff on the proper way to handle ready-to-eat foods. Cook obtained gloves and was instructed when to wear them.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Water is dripping from the kitchen ceiling. Repair the roof so that it does not leak.
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03/17/2011 | Follow-up |
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
The fry cook was wiping his hands on his cloth apron after handling raw shell eggs. Instruct employees on proper hand washing procedures and instruct them to wash their hands with soap and water when they become soiled and to use paper towels to dry them. Correct practice immediately.
- Eating, Drinking or Using Tobacco (46.151(a))
An open half eaten candy bar was stored on a shelf above a hand sink in the kitchen. There shall be no eating in the kitchen and employees personal food shal not be stored in the kitchen. Correct immediately.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
A container of diced tomatoes was stored on top of a second unlidded container of diced tomatoes in a refrigerated prep unit. Do not nest foods together during storage. Correct practice immediately.
- In-Use Utensils & Between Use Storage (46.302)
A spoon was stored on a soiled tray containing empty egg shells. Clean and sanitize the tray and spoon and do not store utensils on unclean surfaces. Correct immediately. Corrected.
- Food Storage Requirements & Prohibited Areas (46.321)
Uncovered chicken was stored on a shelf in the basement walk-in cooler. Cover all food at all times during storage.
- Cooling Potentially Hazardous Food (46.384(a)(b))
A bucket of soup stored in the walk-in cooler had an internal temperature of 52F. The chef states that the soup was prepared yesterday. Discard the soup immediately. Rapidly cool potentially hazardous food from 135F to 70F within two hours and then from 70F to 41F or less within an additional four hours. Total cooling time to 41F or less shall not exceed six hours. Monitor food temperatures during cooling. Soup was discarded by the chef.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food stored in a refrigerated salad prep unit had internal temperatures ranging from 44F to 52F. Waitstaff states the food was just placed in this unit an hour ago. Move the food stored in this unit to the walk-in cooler immediately. Cold hold all food at temperatures at or below 41F at all times. Food was moved.
- Cooling, Heating, & Holding Capacities (46.611)
The salad prep unit is not capable of maintaining food at temperatures of 41F or less. Repair this unit so that it functions properly. Do not store any food in this unit until after it has been repaired.
- Equipment in Good Repair & Proper Adjustment (46.671)
The refrigerated food prep unit, on the center prep line, is damaged at the door and insulation is exposed. Repair this unit so that the insulation is not exposed and the unit is smooth and easily cleanable.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
The non-food contact surfaces listed herein require cleaning to remove food debris and/or mold: shelf above the center food prep line, bread drawers, interior surfaces of the refrigeration units on the cooking line, exterior surfaces of the potato peeler, door and splash plate on the ice machine and the surfaces under the cooking equipment. Clean all surfaces listed and maintain them in a clean and sanitary condition.
- Storing Clean Items (46.774)
A knife was stored in a hole at the end of a food preparation table. Store all clean knives in a clean and sanitary condition and in a knife rack. Correct immediately.
- Approved Materials to be Used in Plumbing Systems (46.821)
A non-food grade hose is being used to supply water to a potato peeler. Replace this hose with a food grade hose within one day.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
Cook was rinsing a mixing bowl in the hand sink in between uses. This sink shall only be used for hand washing. Correct practice immediately.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
There is a dust covered group of wires behind a refrigerated prep unit on the center food prep line. Remove the dust from the wires.
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03/10/2011 | Regular |
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
The fry cook was wiping his hands on a cloth towel after handling potentially hazardous raw food.Practice proper hand washing. corrected
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
The top shelf on the cook line was dust and grease covered. Clean daily. 1 day
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12/03/2010 | Regular |
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
food in the salad prep unit was 54-57F. Potentially hazardous food must be held below 41F. Potentially hazardous food discarded. Repair unit prior to reuse
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
There is an ice buold up on the compressor unit of the salad prep refrigerator. Repair unit prior to reuse
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07/07/2010 | Regular |
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
There is a roof leak above the kitch. repair leak. 1 week
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03/15/2010 | Regular |
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