TWO SISTERS DINER

All hot holding temperatures appropriate at 140 degrees F or above at the time of inspection |The walk-in refrigeration unit has a slew of food products that are holding temperatures right at the minimum of 45 degrees F. Some of the products (chili and cut prime rib) were made before opening today (the facility was closed Monday and Tuesday) and some of the other food products (soup, hamburgers, and potatoes) were made this morning. The majority of products were near the reach-in side of the unit, but the 45 degree F temperature was fairly consistent throughout all parts of the cooler.|Cooling of food products should go from 120 degrees F to 70 degrees F in the first two hours and then from 70 degrees F to 45 degrees F in the next two hours. Use a thermometer to ensure these thresholds are being met. |Cool products like sauces, soups, and meats in small sizes and measure the temperature throughout the entire cooling process.|The additional seating area has been completed and more permanent booths and tables have been added. This brings the total number of available seats to over the approved number for septic capacity. There is an additional bathroom in the back, as well, even though that area was damaged by some recent frozen pipes. Operating the facility with more than the established capacity is a violation and may result in greater damage to the septic system which could result in a larger problem and expense. For full compliance, including the additional seating, an engineered plan of an enhanced septic system should be sent in to this office for review.