Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--American cheese and cooked shredded potato was held at 54 and 53°F respectively in the prep cooler rather than 41°F or below as required. This was ENTIRELY due to being kept in containers setting on TOP of the inserts in the cooler top. The unit is not designed to keep food properly cold in this way. Keep all food down inside the food inserts. Items discarded.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
--The kitchen chlorine sanitizer in wiping cloth bucket was >200 ppm and not 50-100 ppm as required. Remade to about 100 ppm during the inspection.
Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
--Noted the cold water faucet does NOT turn on in the men's restroom. Repair as needed.
Cleaning Ventilation Systems (46.981(d))
--Noted intake/exhaust air duct in the kitchen needs cleaned or filters changed as it is emitting dust and dirt into the air.
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