Oak 36

Observed knives stored in-between equipment in front service prep-top.

COS: PIC had staff remove utensils, wash, rinse and sanitize. CA: .On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified.

Observed reach-in cooler with TCS foods not held at 41F or below.

COS CA: PIC discarded foods that had been held over 4 hours, other foods that had recently been prepared were placed on an ice bath. For safety foods shall be cold held at 41F or below.

Observed mildew-like substance on inside of soda nozzles. Observed pink slime on baffle of ice maker machine.

CA: PIC took apart soda machine for cleaning and scheduled cleaning for ice machine. Equipment shall be clean to sight and touch.

Observed bread, sliced almonds, pistachios, croutons, bacon, dried apricots not covered with lid. Rule: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead

Observed employee wearing watch while preparing food. Employee removed the watch. Rule: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed wet clean dishes stacked in dry clean storage area. Rule: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils hall be air-dried or used after adequate draining before contact with food

Observed prep cooler not maintaining temperature. (all temperatures on top of prep cooler at 51 degrees F., and 47 degrees F in the drawers). PIC discarded affected items (beef, cheese, spinach, pepperoni, tomatoes, lettuce etc.) See temperature log for specifics. Also, buttermilk bath next to grill holding temperature at 55 degrees F. PIC discarded.

-Observed bag of onions, bucket of pickles and corn meal stored on the floor. PIC stored items appropriately. Educated PIC on maintaining food product stored 6 inches off floor.

-Observed bag of onions, bucket of pickles and corn meal stored on the floor. PIC stored items appropriately. Educated PIC on maintaining food product stored 6 inches off floor.

Observed employees wearing watches while preparing food. Educated PIC to allow only a plain wedding band, no other jewelry allowed. PIC had employees remove watches.

Observed multiple wiping clothes stored on prep surfaces. PIC removed wiping clothes. Educated PIC on maintaining wiping clothes in clean storage, dirty storage or in the sani-bucket.

-Observed knives stored in-between equipment at bar. PIC removed for wash/rinse and sanitize. -Observed scoop handle in contact with food product (bulk flour). PIC removed scoop. -Observed utensils stored in sanitizer behind bar. PIC removed. Educated on wash, rinse, sanitize, and then air-drying.
Educated on proper utensil storage. See code provision below.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).