Third Street Diner

Year by year

Inspections

1. Sep 2, 2026 Admin Follow Up · No items found

   No violations cited.

2. Mar 19, 2026 Re-inspection · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, Canned unlabeled salsa made in a private home was on display and offered for sale. .

     Correction: Product ordered removed from sale during inspection. Packaged foods must be properly labeled. Canning requires food processing license and HACCP unless sold at farm markets by the individual who made the product.

     Code 3-201.11 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Numerous items which are stored or dispensed from a non-original container are no labeled to identify contents..

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

3. Feb 25, 2026 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, Canned unlabeled salsa made in a private home was on display and offered for sale. .

     Correction: Product ordered removed from sale during inspection. Packaged foods must be properly labeled. Canning requires food processing license and HACCP unless sold at farm markets by the individual who made the product.

     Code 3-201.11 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 65°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.Adjust and/or repair to provide hand wash water which can reach 100F.

     Code 5-202.12 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Numerous items which are stored or dispensed from a non-original container are no labeled to identify contents..

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

4. Jan 3, 2025 Follow Up · 4 priority, 3 priority foundation, 2 core, 9 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Immediately prior to putting on gloves to work directly with food hands must be properly washed.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     REHEATING FOR HOT HOLDING

     Gravy, German potato salad and pototo soup were improperly reheated. Items were placed directly in the warming unit to re-heat. Food employee did not know what the adequate reheat for hot hold temp was or the proper hot holding temperature and was not familiar with use of a food thermometer. 1/3/25 Gravy in steam table measured with internal temperature of 118F, product placed directly in steam table to reheat.

     Correction: Adjust procedures and methods to properly reheat food. All foods to be reheated for hot holding must be heated to 165F within 2 hrs and held hot at 135F. Foods which were inadequately reheated were ordered reheated to 165F.

     Code 3-403.11

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Foods were improperly hot held in multiple pieces of equipment - German potato salad, (89F), Gravy (118F) and potato soup (119F) 1/3/25 gravy hot held in steam table at 118F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. All items given time were ordered re-heated to 165F then returned to be maintained at 135F. Discussion with multiple food employees did not know proper hot hold temp and foods are not monitored for hot holding temperature.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Deli turkey noted on the counter at the begining of the inspection temperature was at 47F food was not actively used or processed for the first 30 minutes of inspection. .

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. After observation that food product had not been actively worked with or returned to refrigeration - food employee was asked to return the product to refrigeration.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on properly reheating for hot holding, hot holding, cooling, appropriate procedures and time and temperature requirements including use of food thermometers to monitor.

     Correction: The person in charge shall provide food safety training to employees on proper cooling methods, reheating for hot holding, hot holding temperatures, small batch preparation and temperature control of foods, proper use and knowledge of appropriate food temperatures. Fact sheets provided to supplement training.

     Code 2-103.11 (N)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. Food employee was asked and was unable to locate chlorine test strips for the dish machine. Dishwasher stated it was not his job to check sanitizer concentration on the dish machine.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Sanitizer concentration should be checked periodically to ensure proper concentratiion. Dishwashers should be trained in the proper way to monitor sanitizer concentration.

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 80°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Cold water faucet broken water temp after running 3 minutes was measured at 80F. Hand sink faucets should be repaird to provide adequate hand wash water temperature of at least 100F.

     Code 5-202.12 (A)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on counters in the kitchen area. Rags were not returned to sanitizer bucket following uses.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Return rags to rag bucket in the utility sink area or other filled sanitizer wipe rag buckets.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Chili placed on ice in food sink is not in a container that facilitates heat transfer. 4 containers of chili placed in deep plastic containers and set on ice in the food sink. Ice was not surrunding the product nor was the product in a container that facilitates the transfer of heat. Product was 108F after 1.5 hours of cooling.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Food staff was requested to facilitate cooling by increasing the amound of ice in the sink to cover full surface area, change containers to metal to facilitate temperature transfer. Product should also be stirred frequently and place in sh

     Code 3-501.15 (B)

5. Jan 3, 2025 Re-inspection · 4 priority, 4 priority foundation, 2 core, 9 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Immediately prior to putting on gloves to work directly with food hands must be properly washed.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     REHEATING FOR HOT HOLDING

     Gravy, German potato salad and pototo soup were improperly reheated. Items were placed directly in the warming unit to re-heat. Food employee did not know what the adequate reheat for hot hold temp was or the proper hot holding temperature and was not familiar with use of a food thermometer. 1/3/25 Gravy in steam table measured with internal temperature of 118F, product placed directly in steam table to reheat.

     Correction: Adjust procedures and methods to properly reheat food. All foods to be reheated for hot holding must be heated to 165F within 2 hrs and held hot at 135F. Foods which were inadequately reheated were ordered reheated to 165F.

     Code 3-403.11

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Foods were improperly hot held in multiple pieces of equipment - German potato salad, (89F), Gravy (118F) and potato soup (119F) 1/3/25 gravy hot held in steam table at 118F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. All items given time were ordered re-heated to 165F then returned to be maintained at 135F. Discussion with multiple food employees did not know proper hot hold temp and foods are not monitored for hot holding temperature.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Deli turkey noted on the counter at the begining of the inspection temperature was at 47F food was not actively used or processed for the first 30 minutes of inspection. .

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. After observation that food product had not been actively worked with or returned to refrigeration - food employee was asked to return the product to refrigeration.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on properly reheating for hot holding, hot holding, cooling, appropriate procedures and time and temperature requirements including use of food thermometers to monitor.

     Correction: The person in charge shall provide food safety training to employees on proper cooling methods, reheating for hot holding, hot holding temperatures, small batch preparation and temperature control of foods, proper use and knowledge of appropriate food temperatures. Fact sheets provided to supplement training.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Walk in cooler is not sufficient in capacity to hold foods at 41F or below]. Exterior temperature monitor was noted reading 45F at the time of inspection. TCS foods measured 41-43F. Equipment requires service immediately.

     Correction: Service walk in cooler immediately. Monitor internal food temperatures pending repair and remove to different refrigeration unit if not serviced immediately or maintained less than 43F. Re-inspection to be completed 1/3/25 afternoon.

     Code 4-301.11

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. Food employee was asked and was unable to locate chlorine test strips for the dish machine. Dishwasher stated it was not his job to check sanitizer concentration on the dish machine.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Sanitizer concentration should be checked periodically to ensure proper concentratiion. Dishwashers should be trained in the proper way to monitor sanitizer concentration.

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 80°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Cold water faucet broken water temp after running 3 minutes was measured at 80F. Hand sink faucets should be repaird to provide adequate hand wash water temperature of at least 100F.

     Code 5-202.12 (A)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on counters in the kitchen area. Rags were not returned to sanitizer bucket following uses.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Return rags to rag bucket in the utility sink area or other filled sanitizer wipe rag buckets.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Chili placed on ice in food sink is not in a container that facilitates heat transfer. 4 containers of chili placed in deep plastic containers and set on ice in the food sink. Ice was not surrunding the product nor was the product in a container that facilitates the transfer of heat. Product was 108F after 1.5 hours of cooling.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Food staff was requested to facilitate cooling by increasing the amound of ice in the sink to cover full surface area, change containers to metal to facilitate temperature transfer. Product should also be stirred frequently and place in sh

     Code 3-501.15 (B)

6. Dec 27, 2024 Routine · 4 priority, 3 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Immediately prior to putting on gloves to work directly with food hands must be properly washed.

     Code 2-301.14

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Gravy, German potato salad and pototo soup were improperly reheated. Items were placed directly in the warming unit to re-heat. Food employee did not know what the adequate reheat for hot hold temp was or the proper hot holding temperature and was not familiar with use of a food thermometer.

     Correction: Adjust procedures and methods to properly reheat food. All foods to be reheated for hot holding must be heated to 165F within 2 hrs and held hot at 135F. Foods which were inadequately reheated were ordered reheated to 165F.

     Code 3-403.11

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Foods were improperly hot held in multiple pieces of equipment - German potato salad, (89F), Gravy (118F) and potato soup (119F)

     Correction: Maintain time/temperature control for safety food at or above 135°F. All items given time were ordered re-heated to 165F then returned to be maintained at 135F. Discussion with multiple food employees did not know proper hot hold temp and foods are not monitored for hot holding temperature.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Deli turkey noted on the counter at the begining of the inspection temperature was at 47F food was not actively used or processed for the first 30 minutes of inspection. .

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. After observation that food product had not been actively worked with or returned to refrigeration - food employee was asked to return the product to refrigeration.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on properly reheating for hot holding, hot holding, cooling, appropriate procedures and time and temperature requirements including use of food thermometers to monitor.

     Correction: The person in charge shall provide food safety training to employees on proper cooling methods, reheating for hot holding, hot holding temperatures, small batch preparation and temperature control of foods, proper use and knowledge of appropriate food temperatures. Fact sheets provided to supplement training.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. Food employee was asked and was unable to locate chlorine test strips for the dish machine. Dishwasher stated it was not his job to check sanitizer concentration on the dish machine.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Sanitizer concentration should be checked periodically to ensure proper concentratiion. Dishwashers should be trained in the proper way to monitor sanitizer concentration.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 80°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Cold water faucet broken water temp after running 3 minutes was measured at 80F. Hand sink faucets should be repaird to provide adequate hand wash water temperature of at least 100F.

     Code 5-202.12 (A)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on counters in the kitchen area. Rags were not returned to sanitizer bucket following uses.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Return rags to rag bucket in the utility sink area or other filled sanitizer wipe rag buckets.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Chili placed on ice in food sink is not in a container that facilitates heat transfer. 4 containers of chili placed in deep plastic containers and set on ice in the food sink. Ice was not surrunding the product nor was the product in a container that facilitates the transfer of heat. Product was 108F after 1.5 hours of cooling.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Food staff was requested to facilitate cooling by increasing the amound of ice in the sink to cover full surface area, change containers to metal to facilitate temperature transfer. Product should also be stirred frequently and place in sh

     Code 3-501.15 (B)

7. Nov 10, 2023 Routine · 3 priority, 1 priority foundation, 5 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands prior to putting on gloves to work with food

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. When gloves are contaminated/ removed hands must be washed prior to putting on new gloves to work with food (reference H) below.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken soup was in hot holdling unit hot held at 118F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Food employee stated cold noodles had been added - food was reheated to 165F prior to hot holding.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     spray bottle of cleaner stored hooked on storage rack directly above clean food utensils

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Spray bottle relocated during inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple TCS food items stored in refrigeration without date marking including deli meat, cut tomatoes, cooked potatoes, baked potatoes and cooked fish sections.

     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. Ensure all products are properly date marked. Failure to maintain adeuqate date marking shall result in foods being disposed of.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watches on their wrists while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Food ingredients throughout the kitchen are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.Label all non-original food storage containers.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters in the kitchen. The only wipe rag bucket container in the kitchen did not contain sanitizer

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     chicken soup in ice bath is not in a container that facilitates heat transfer or is tightly wrapped or covered. Plastic containers were used in minimal ice in the food sink to cool are large quantity of soup. Product was 97F after 1.5 hours plus.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Recommended switching soup to metal containers and increasing the quanitity of ice in the sink ice bath.

     Code 3-501.15 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen area requires extensive general cleaning. Cardboard used as a shelf liner for absorbing oils and spills is clearly soiled,

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.Remove all cardboard liners and dispose. Dispose of any non cleanable surfaces. Recommend establishing a master cleaning schedule to maintain kitchen.

     Code 6-501.12