Leo's Diner, N1665 Greenville Dr, Greenville, WI 54942 - Restaurant 2.1 inspection findings and violations

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Business Info

Name: LEO'S DINER
Address: N1665 Greenville Dr, Greenville, WI 54942
Type: Restaurant 2.1
Phone: 920 358-7358
Total inspections: 4
Last inspection: 12/08/2015
Add photo of this business Description:

Ratings Summary

Based on 2 votes

Overall Rating:
**
2.0
Ratings in categories:
Food:
*•
1.3
Service:
****
4.0
Price:
*
1.2
Ambience:
*
1.3
Cleanliness:
*
1.3

Restaurant representatives - add corrected or new information about Leo's Diner, N1665 Greenville Dr, Greenville, WI 54942 »


Inspection findings

Inspection date

Type
  • CERTIFIED FOOD MANAGER – REQUIREMENT
    Observation: There is no Wisconsin Certified Food Manager for this establishment, certificates have expired. PIC will follow-up with State to confirm status and provide update to OCPHD within 90 days.
    Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 08-Mar-2016
12/08/2015Re-inspection
  • Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
    Observation: Employee observed preparing and cutting tomatoes and lettuce with bare hands. Manager will retrain staff to use gloves to prevent direct skin contact with produce.
    Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 08-Dec-2015
  • Critical: REHEATING FOR HOT HOLDING (corrected on site)
    Observation: Foods in Nemco food warmer was improperly reheated. Uncovered plastic containers of foods in hot water bath were turned on high this morning. At 10:25 AM, refried beans 106, chili 122F and at 11 AM beans, 148F and chili 139F. PIC immediately transferred refried beans onto stovetop and were 171F and continued to reheat other foods onto stovetop for rapid reheating to 165F. Provided reheating training signs to reinforce with all staff.
    Correction: Adjust procedures and methods to properly reheat food. [Explain]. Correct By: 08-Dec-2015
  • Critical: PHF/TCS, COLD HOLDING (corrected on site)
    Observation: A box of raw shell eggs received earlier today was sitting on counter at 48F. Eggs require temperature control and staff immediately transferred into walkin cooler.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 08-Dec-2015
  • Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
    Observation: Foods throughout kitchen walkin and prep cooler were not labeled with any date marking system. PIC demonstrated knowledge of when foods were prepared and began labeling immediately: portions of lasagna, fried chicken, chili, taco meat, meatloaf, cut melon. Foods taken from freezer need datemarking when transferred into cooler to ensure 7 day rotation.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 08-Dec-2015
  • HANDWASHING CLEANSER AVAILABILITY
    Observation: Soap not available at the cookline food employee handwashing sink. Provide bottle of soap to promote frequent employee handwashing. All staff were observed using kitchen entry sink during inspection.
    Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 08-Dec-2015
  • HAND DRYING PROVISION
    Observation: No single-use toweling available at cookline handwashing sink for hand drying. Refill toweling dispenser to promote frequent employee handwashing. All staff were observed using the kitchen entry sink during inspection.
    Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 08-Dec-2015
12/01/2015Routine
No violation noted during this evaluation.02/25/2015Re-inspection
  • Critical: EQUIPMENT, FOOD CONTACT SURFACES, NONFOOD CONTACT SURFACES, AND UTENSILS SOILED (corrected on site)
    Observation: Deli slicer is visibly soiled with dried food debris in hard to reach blade guard areas. Slicer will be taken apart and sent through dish machine before next use. Retrain staff to clean and sanitize slicer after each use.
    Correction: Maintain food contact surfaces in a clean condition.
  • Critical: COOLING 70°F TO 41°F (corrected on site)
    Observation: 2 shallow pans covered in saran wrap of chicken dumplings on floor of walkin cooler is at 49°F after six hours, 42F at edges. The dumplings were prepared yesterday afternoon. Due to extended time at elevated temperature, 2 pans were thrown away during inspection. Proper cooling methods were explained, however thermometer was not used to verify. Dumplings spread out on sheet pans to cool and then transfered into shallow metal pans into walkin cooler overnight. Retrain staff to use thermometer to verify 41F or less before covering and move foods off floor of cooler to increase air flow.
    Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours.
  • Critical: POTENTIALLY HAZARDOUS FOOD, COLD HOLDING (corrected on site)
    Observation: Foods in cookline prep cooler being cold held at 42-45°F. The cover was open for breakfast service and diced ham, 45F, sliced sausages, 42.9F, sliced melon, 44F with foods in lower prep cooler, cottage cheese 42F. The temperature setting was on cool setting. Owner increased to colder setting. Continue to monitor food temperature to ensure 41F or less. Keep cover closed between uses. Provided temperature log to document the next 5 days. Send temperature log to OCPHD, contact information was provided.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
02/18/2015Routine

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2 User Reviews:

Janet Mahaffey

Added on Oct 19, 2016 1:34 PM
Visited on Oct 19, 2016 12:00 PM
Food:
*
Service:
n/a
Price:
*
Ambience:
*
Cleanliness:
*
We have been good customers but after today we won't be back. I ordered a burrito bowl which was just ok. I asked for extra avocado, got one small slice, was charged 50 cents for that, then was give a tiny serving of salsa so I asked for another side, maybe one ounce and was charged another 50 cents for that. I have never heard of a restaurant charging xtra for condiments!!
Would you recommend LEO'S DINER to others? No
+ That's helpful!  |  Report problem with this reviewReport review

Jim

Added on Oct 9, 2016 6:27 AM
Food:
*****
Service:
****
Price:
***
Ambience:
****
Cleanliness:
****
Would you recommend LEO'S DINER to others? Yes
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