OAK WOOD SMOKE HOUSE AND GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -smoked chicken (124F - Hot Holding), holding unit in kitchen, held less than four hours per operator. Moved to oven for rapid reheat, temped @ recheck 136F Corrective Action Taken Warning - From follow-up inspection 2026-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on front line and cook line -can opener -walk in cooler shelves Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -multiple items in reach in freezer on cook line Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. -knives in gray bin facing different directions Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -above cold table on cook line, operator moved. Corrected On-Site Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -beverage cups in server station Repeat Violation Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -fryer baskets Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -under ice machine Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in cooler floor Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -grill handle Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -gaskets on reach in coolers -top back of fryer cabinets Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle at mop sink. Warning - From follow-up inspection 2026-06-10: Time Extended

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -roast turkey (124F - Hot Holding), held less than four hours per operator. Operator placed in smoker for rapid reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on front line.

Intermediate - Spray bottle containing toxic substance not labeled. -clear liquid in spray bottle in dining room

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine, expired 7/30/25

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. -operator is in progress of replacing tiles in establishment. Operator is waiting to be scheduled with roofing completed for repairs to roof.Repeat Violation Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -cups stacked beside soda machine in server station

Basic - Light not functioning on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf and interior cabinet beside potato hot holding unit -shelf and exterior reach in drawers under grill on cook line -underside of coffee machine and soda nozzles at server station

Basic - Standing water in bottom of reach-in-cooler across from hand sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.

High Priority - Toxic substance/chemical improperly stored. -glass cleaner by seasonings on cook line. Operator relocated. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -sticky tape, operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -multiple containers on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -front counter

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -hummus in reach in cooler on front counter. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server wearing watch making drinks, scooping ice and running food

Basic - Light not functioning over cooking range.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking range -exterior lid containers over salad station -top of reach in drawers on cook line -top back of fryers

Basic - Reach-in cooler interior have accumulation of soil residues on cook line. Walk in cooler shelves have soil residue buildup Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - buttermilk (59F - Cold Holding), held less than four hours per operator. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - melted butter (102F - Hot Holding), held less than four hours per operator. Operator moved to his steam table for rapid reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. -several in dish area. Operator discarded. Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions by ice machine. Installed 4-23

Basic - Bowl or other container with no handle used to dispense food. -bowl in corn nugget container and okra container in reach in freezer on cook line. -soufflé cup in chopped egg on make table on cook line. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans on dish storage rack

Basic - Hole in or other damage to wall by hot water heater

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on cook line. -top back of fryers Repeat Violation

Basic - Reach-in coolers interiors on cook line has accumulation of soil residues. -Beer keg cooler in kitchen soiled. -Interior of reach in cooler of glasses by beer cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine.

High Priority - Toxic substance/chemical improperly stored. - Spray bottle of cleaner stored at rolling station. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting board on salad station.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored on rolling station. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave next to salad station.

Basic - Light not functioning. - light fixture over char grill. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters - exterior and interior rib warmer - exterior of toaster.

Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side down at rolling station.

High Priority - Toxic substance/chemical improperly stored. Top of smoker in kitchen Corrected On-Site

High Priority - Two Live, small flying insects in prep area.

Intermediate - Spray bottle containing pink toxic substance not labeled. Top of smoker Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server beverage station

Basic - Blue Cutting board has cut marks and is no longer cleanable.

Basic - Bowl or other container with no handle used to dispense food. Pans in reach in freezer on cooks line Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance In the kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Beverage station Manager printed and hung Corrected On-Site

Basic - One Light not functioning on hood system over fryer on cooks line Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./butter blend holding at 99F, less than 4 hours per manager. Time temperature form provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dining room wait station.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food./small plastic sauce cup used to scoop boiled eggs/salad cooler/ Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable./white cutting board, wait service station.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./several cook line employees wearing watches while preparing food.

Basic - Floor soiled/has accumulation of debris. Near smoker, ice machine area. Under dish machine floor.

Basic - Light not functioning./one light bulb at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer gasket soiled. Walk in cooler shelves soiled. Drain cover under dish machine soiled. Cook line smoker exterior soiled with debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish washing area. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine loaded dirty equipment into dish, then handled clean equipment without washing hands. Manager coached employee. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Holder for can opener soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by smokers blocked by equipment. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment. Interior of ovens.

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on prep table by grill. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing at room temperature on rack in kitchen. Manager took to walk in cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making salads wearing watch and bracelets. Corrected On-Site

Basic - Food stored on floor. BBQ sauce on floor in walk in cooler. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled in server station. Corrected On-Site