Diamond Jim's Steakhouse

Year by year

Inspections

1. Jan 2, 2026 Routine · 2 core
   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The inside bottom of boith bar coolers are soiled.

     Correction: Clean the inside bottom of both bar coolers.

     Code 4-601.11 (C)

   • Not serious Core

     TOILET FACILITIES - TOILETS AND URINALS

     Toilets in both men's and women's restrooms have "closed" toilet seats.

     Correction: Provide toilet seats that are "split" or "open" in the front on all toilets.

     Code 5-203.12

2. Dec 19, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Mushrooms/pasta sauce in steam unit at 106-109F

     Correction: Heat these foods to 165F then place in steam unit to hot hold at 135 or higher. Steam table is not designed for rapid re-heating of foods.Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Many foods are date marked properly but other items such as portioned dressings, cooked rotisserie chicken, desserts, etc are not date marked.

     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 Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

3. Nov 9, 2023 Routine · 2 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     There was a waste basket that was placed on top of counter in front of microwave oven in server station.

     Correction: Do not place wasrte basket on food contact surfaces. Bottom of waste can contaminates the counter,

     Code 4-602.11 (A)

   • Serious Priority Repeat

     TOXIC SUBSTANCES - SEPARATION

     Can of bug spray stored on shelf above 3 compartment sink in kitchen.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No paper towels noted behind bar.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Susan Young has ServSafe certification that expired in June. I was told she renewed it but certification is not posted on premises.

     Correction: Provide an approved certified food protection manager in the food establishment.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11