THUMBS UP DINER

7 findings recorded on Jun 17, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-2A ↗

   Employee health reporting

   Observed facility had the employee health policy on hand but none of them were signed. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: PIC had all the employees sign the health policy EHS was able to see them all signed Corrected On-Site.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

   Code 511-6-1.03(2)(o)

   Observed facility had the employee health policy on hand but none of them were signed. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: PIC had all the employees sign the health policy EHS was able to see them all signed Corrected On-Site. New Violation.

   Official report · Item 2-2A ↗

   Marked corrected on site

2. Violation recordedItem 5-2 ↗

   Raw-food consumer advisory

   Observed facility is serving over easy eggs and steak to order without a proper consumer advisory. The advisory is written in cursive and mixed with allergen disclosure.

   Inspector’s full note

   Inspection item: Consumer advisory provided for raw and undercooked foods

   Code 511-6-1-.04(7)(e)

   Observed facility is serving over easy eggs and steak to order without a proper consumer advisory. The advisory is written in cursive and mixed with allergen disclosure. C/A The Advisory must be typed in All CAPITAL LETTERS, and at a minimum 8 point font, in a contrasting color to the menu background."CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASEYOURRISKOFFOODBORNEILLNESS,ESPECIALLYIFYOUHAVECERTAINMEDICAL CONDITIONS. COS: Facility has 30 days to correct the violation correct by: New Violation. Correct By: 07/17/2026

   Official report · Item 5-2 ↗

   Correction status not recorded

   Correct by Jul 17, 2026

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several foods stored at the prep top cooler and below that was holding above 41*F. Observed spring mix in the cooling drawer #4 in the main kitchen with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several foods stored at the prep top cooler and below that was holding above 41*F. Observed spring mix in the cooling drawer #4 in the main kitchen with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food at the prep top was allowed to be rapidly cooled in the WIC and the spring mix was discarded Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.