Bristol 45 Diner

Year by year

Inspections

1. Dec 2, 2025 Routine · 5 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after dropping bread on floor. Employee then picked up bread off the floor. Discarded glove and put a new one on. Employee then started handling food. Instructed employee to wash their hands. Employee discarded gloves, wash their hands, and don a new pair. Employee observed not washing hands after handling raw eggs. Observed employee cracking eggs. Employee then prepared food items on grill and then grabbing clean plates to serve food on. Instructed employee to wash their hands. Employee then discarded gloves, wash their hands, and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed bowel of whisked raw eggs placed onto of open container of hash browns next to flat top grill. Owner also observed this, provided education to staff and had staff discard hash browns.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed container of cooked corn beef at 47F, container of cooked sausage at 47F, and container of cooked beef at 48F in walk in cooler, and observed container of marinated raw pork chop at 47F in 1 door upright cooler has not cooled within 6 hours. Observed all food items were in deep containers with lids. Kitchen manager stated cooked corn beef was placed in cooler on 12/1/25 at 2:00pm, cooked sausage was placed in cooler on 12/1/25 at 7:00pm, cooked beef was placed in cooler on 12/1/25 at 7:00pm and container of marinated raw pork chops was placed in cooler on 12/1/25. Kitchen manager did not know what time pork chops were placed. Owner then had employee discard all containers of foods that were improperly cooled.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Observed container of cooked onions hot held at 98F and container of cooked peppers hot held at 89F next to grill top. Informed owner, ask to do side by side temperature. Owner then had employee discard the container of onions and peppers. Observed a deep container of cooked sausage under heat lamp at 107F. Sausage was placed under heat lamp less then 2 hours. Kitchen manager then placed sausage on on grill top and reheated it to 172F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Observed prep sink, ice machine, soda machine, and hose bib are not provided with an air gap or backflow prevention device. Owner is aware and is currently having a plumber fixing the plumbing.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Observed in 2 door cooler ROP salmon is being improperly thawed by not cutting the bag open or removing salmon from the bag rop back. Provided education to kitchen manager and owner. Owner the discarded ROP Salmon.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed container of cooked rice, and container cooked gyro meat in walk in cooler, container of cooked rice, and container of cooked pasta made in 1 door upright cooler and container of cooked meat loaf in 2 door upright were all lacking date marking. Ask kitchen manager when these foods items were all made. kitchen manager stated container of cooked rice was made 3 days ago, container of cooked gyro meat made 3 days ago, container of cooked rice made 4 days ago, container of cooked pasta made 4 days ago, and container of cooked meat loaf was undetermined. Kitchen manager dicarded container of meatloaf and labeled all other containers that were not labeled.

     Correction: Adjust method or procedures so that all ready-to-eat 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. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at both handwashing sinks in the kitchen. Informed owner and owner stated they will get handwashing signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Feb 12, 2025 Routine · 2 priority, 1 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw Eggs and raw meat over RTE Foods. Observed Raw Eggs over rte cut avacado, vegetables in 2Dr upright cooler. Observed raw meat over rte cooked items in walk-in cooler. All Items were corrected onsite.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 or over 200 PPM. Observed dishmachine to be dispensing 0 ppm sanitizer. Sanitzer buckets are either at 0 over over 200ppm. All sanitizer buckets reset to 100ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple RTE Food items in walkin cooler is improperly date marked or not date marked. PIC to implement a better date marking system.

     Correction: Adjust method or procedures so that all ready-to-eat 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. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice Cream Scoop was improperly stored in non-running water dipper well in soiled condition. PIC turned on running water for dipper well.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     TCS FOOD - SLACKING

     Raw beef is being improperly slacked. Observed frozen beef being thawed in storage room. Staff placed all items under refrigeration.

     Correction: Adjust procedures or methods to properly slack food products before preparation.

     Code 3-501.12

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information. Observed Multiple Containers without label. PIC to label all bulk ingredients.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed shelves, floors, walls not cleaned on a frequent basis. PIC to have staff address all areas of concern.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The 3-comp sink and front hand sink faucet handles are in poor unaligned condition. PIC to repair or replace handles.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace all damaged handles..

     Code 6-501.11

3. Nov 7, 2023 Routine · No items found

   No violations cited.