OASIS RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Observed 2-cans of sauerkraut dented at dry storage area. Operator removed from the service line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands at cookline. Educated the operator. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands with gloves on the apron and then touching clean utensils. Educated the employee to compliance by washing their hands. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs 55F at ice bath next to stove. Operator placed more ice with water to decrease the temperature to 41F or below. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce 125F at steam table. Operator corrected to a minimum of 165F at stove. Corrected On-Site

High Priority - Vacuum breaker in the incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vaccum breaker on the main connector of faucet and not at the splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator replaced the blade. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed sticky substance on oven handle at cookline.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on container with uncooked grits. Operator replaced the container. Corrected On-Site

Basic - Dumpster rusted out on the rear.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Large spoons not stored inverted or in a protected manner. Observed multiple utensils not inverted at shelf next to stove. Operator inverted the utensils. Corrected On-Site

Basic - Stored food not covered. Observed slices of bread exposed to open contaminants at wait station.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at ware washing area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold holding next to steam table, cut tomatoes (48F- Cold Holding); ; turkey (46F - Cold Holding). Operator iced down items during inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cups wet with no lid on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink cups wet nesting over soda fountain.

Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam containers above cook line. Operator inverted containers. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler by front fryers. Operator cleaned item. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled behind front fryer. Operator directed employee to clean area.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler : raw cheese steak meat (46F - Cold Holding); roast beef (49F - Cold Holding). Warning - From follow-up inspection 2024-11-05: Observed in reach in cooler unit: sliced ham at 49F cold holding; sausage crumbles at 48F cold holding; cooked chicken at 52F cold holding. Operator had unit serviced, and unit has ambient air temperature of 42F cold holding. Operator directed employee to place items on ice. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board as heavily grooved on cook line. Warning - From follow-up inspection 2024-11-05: Time Extended

High Priority - Container of medicine improperly stored. Observed bottle of mineral oil on shelf over food prep table. Operator removed bottle. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hand on face and fail to wash hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled apron.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed corned beef hash, french toast mix, raw shell eggs at cooks line not time marked. Employee stated times were taken out of reach-in cooler and placed on cooks line 3 hours prior and marked time appropriately. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line and wait staff area soiled and worn.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling at cooks line and prep area soiled. Repeat 3-20-24 Repeat Violation

Basic - Cutting boards at cooks line and wait station have cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf at clean side of dishwasher area. Ope removed beverage. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen and Walk-in cooler freezer soiled under and ar equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach-in cooler gaskets soiled. Repeat 3-20-24 Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cooks line and prep table areas.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cooks line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles as soiled above cook line.

Basic - Cloth used as a food-contact surface. Observed employee use cloth to drain bacon.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest style reach in cooler by fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the 2 reach in coolers on the cool line as soiled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook leave cook line to move supplies and go to dishwashing area then come back to cook line place gloves on without washing hands. Educated cook on washing hands prior to placing gloves on when changing assignments. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container beside cook line. The manager discarded cracked eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (49F - Cold Holding) in walk-in cooler. The manager moved raw ground beef to walk-in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings board soiled.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed hand washing sink beside dish rack has low water pressure.

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

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates inverted counter behind bar area.

Basic - Standing water in bottom of reach-in-cooler. Observed standing in reach-in cooler across from cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Corrective Action Taken

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. Emailed to operator. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged ceiling tiles in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some damage to ceiling tiles in kitchen.

Basic - Equipment in poor repair. Observed torn gasket on white chest reach in freezer near cook lines.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler on cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket on walk in cooler door. Warning - From follow-up inspection 2022-04-19: Observed gasket as still torn. Operator has ordered replacement gasket. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch waffle with bare hand to place on serving dish. Dictated operator on proper food handling methods. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: potato salad (48°F - Cold Holding); coleslaw (49°F - Cold Holding); diced tomatoes (49°F - Cold Holding); ambient air (47°F - Cold Holding). Operator states that they have recently received product today and cooler door was left open during delivery. Operator states that they will monitor walk in cooler temperature and keep door shut as much as possible to help bring temperature down rapidly. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed trays stored on hand wash sink in dish washing area blocking hand wash sink. Operator moved items for proper storage. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed tongs stored in a manner that does not properly protect them from cross contamination in clean utensils tubs near flat top grill. Operator moved items for proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on stainless steel 2 door reach in freezer near dishwashing area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee beverage stored in reach in cooler closest to soda fountain machine. Operator moved item for proper storage. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth left on cutting board across from back flat top grill. Operator moved items to dirty cloth bin. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on top of reach in cooler near soda fountain machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle on cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers in front line.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves in walk in cooler.