DAILY PLANET/AN AMERICAN DINER

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Inspection history

1. Feb 20, 2026

   ✓

2. Feb 17, 2026

   ✕
   4 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

3. Sep 9, 2025

   ✓

4. Feb 21, 2025

   ✓

5. Feb 13, 2025

   ✕
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

6. Dec 3, 2024

   ✓
   2 violations

   • Dressing rooms dirty, not provided, improperly located
   • Non food contact surfaces of equipment not clean

7. Sep 11, 2024

   ✓

8. Sep 10, 2024

   ✕
   3 violations

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

9. Feb 21, 2024

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

10. Nov 21, 2023

    ✓
    1 violation

    • In use food dispensing utensils improperly stored

11. Sep 19, 2023

    ✓

12. Feb 7, 2023

    ✓

13. Nov 10, 2022

    ✓

14. Oct 31, 2022

    ✓
    4 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper use and storage of clean, sanitized equipment and utensils

15. Jan 25, 2022

    ✓
    1 violation

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

16. Sep 20, 2021

    ✓
    1 violation

    • Improper use and storage of clean, sanitized equipment and utensils

17. Nov 9, 2020

    ✓

18. Aug 14, 2020

    ✓

19. Jan 9, 2020

    ✓

20. Jan 6, 2020

    ✕
    2 violations

    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

21. Aug 28, 2019

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

22. Mar 12, 2019

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Wiping cloths dirty, not stored properly in sanitizing solutions

23. Nov 30, 2018

    ✓

24. Nov 27, 2018

    ✕
    4 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Single service items reused, improperly stored, dispensed, not used when required
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

25. Apr 26, 2018

    ✓