Oakies Deli & Delights

Observed improper separation of raw meats in reach in cooler labeled "Sundae Cafe." Within the cooler, observed raw ground burger stored directly over raw whole cut steaks. CA: PIC rearranged cooler to maintain proper separation.

Observed permit holder to change the menu of the facility, without notifying the local health authority. Observed new menu to include raw animal products that are not included in the conditions of the existing food service permit. RCA: Facility is currently categorized as a risk type I facility that is not approved for the use of raw animal products. The permit holder shall submit an amended application and menu to the local health authority for review in consideration to expand from a risk type 1 to a risk type 2 facility. CA: PIC discarded all raw animal products.

Observed unauthorized personal in the main kitchen during hours of operation. RCA: Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter

Observed multiple pieces of equipment in the facility to bear the name of a neighboring permitted food service facility. PIC indicated two coolers and dry storage areas are utilized by the neighboring facility. RCA: A permitted food service establishment shall not use common equipment or facilities as persons unnecessary to the food service operation are not allowed in the food preparation, food storage, or ware washing areas. All equipment not associated with the permitted facility shall be removed from the facility.

Observed the facility to have a menu that utilizes time/temperature control for safety food products that requires in-depth preparation, without employing at least one employee that has supervisory and management responsibility certified as a food safety manager. RCA: The facility shall show proof of enrollment into an approved CFSM training course by March 17, 2026. Proof of enrollment shall be submitted to the Chatham County Health Department.

Observed spray bottle containing chemicals to not be labeled with the common name of the chemical. CA: PIC labeled bottle with common name of chemical.

Observed employee medicine to be stored directly next to food on dry goods storage rack in main kitchen. CA: PIC moved medicine to employee designated area.

Observed door propped open without any protection against entry of insects. RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or

Observed prep sink to have major leak from the sink drain, leaking into a bucket. RCA: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed build-up of dust on the air vents in the back of the kitchen. Observed build-up of food debris on the walls next to the handwashing sink in the kitchen. Observed dust build-up on the ceiling tiles throughout the kitchen. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed no inspection report to be posted in public view. RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed no food service permit to be posted. RCA: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed scoops within flour and sugar bins to be stored in a way that the handles touch the food product. CA: PIC removed scoops from containers.

Observed raw fish thawing under running water in a 3-compartment sink that had not been completely sanitized prior to thawing. CA: Raw fish was prepping for the neighboring facility. PIC discarded fish.

Observed improper separation of ready to eat foods from raw shelled eggs (ie. milk stored directly next to eggs). Observed raw hamburger to be stored above raw whole cut steaks in the Sundae Cafe reach in cooler and dripping onto bottom shelf. CA: PIC rearranged items.

Observed multiple dressing containers and food items double stacked in prep-top cooler and not able to maintain proper cold-holding temperatures of 41F or below (mayo, cut tomatoes, cooked onions, cherry pepper mayo, 1000 Island dressing, cut leafy greens). CA: PIC discarded all food with a temperature of 42F or above (see comments for details).

Observed facility PIC not maintaining active manegerial control leading to critical food safety violations. Such violations include handsink inaccessibility, improper stocking of bathroom and front handsink, improper cold holding of TCS items, improper separation of raw meats in reach-in coolers, improper storage of food to protect from overhead contamination, no test strips to test sanitization levels.

RCA: Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food. Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures. Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Observed multiple people not employed by the food service establishment to be entering and leaving the facility out of the back door. These members were taking products and leaving. RCA: Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination

Observed fly bait open and spread atop water heater in dry storage area. RCA: Fly bait packaging indicates use within food-service facilities away from food contact surfaces.

Observed facility to not display CFSM certificate in public view. Observed facility not employee a staff member that holds an active certified food safety manager certificate. RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed several employee drinks stored on storage racks and prep tables around the facility next to dry goods, ready to eat foods, and food contact surfaces. CA: PIC discarded all drinks.

Observed handsink in the main kitchen to have restricted access caused by employee personal items such as a tv, toys and a dunnage rack. Observed front food service handsink to not have soap at time of testing. Observed bathroom handsink to not have soap at beginning of inspection. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed biscuits not in active use stored on top of rack uncovered and unprotected from overhead contamination. Observed uncovered sliced tomatoes stored in reach in cooler. Observed open bags of bread not stored covered or in active use in the reach in portion of prep top cooler. CA: PIC covered all foods.

Observed gyro meat stored in reach-in cooler with a date of 2/24. CA: Upon further conversation with PIC, gyro meat had been separated on 2/24 and placed into freezer. PIC relabeled the food item with the date the meat was removed from the freezer (3/4).

Observed improper separation of ready-to-eat foods and raw meats in bottom of prep top cooler (ie. container of raw shelled eggs stored directly on top of pimento cheese, bag of raw steaks in the same container as raw burger). Observed improper separation stored in double door cooler labeled Sundae Cafe (raw chicken next to containers of whole cuts of beef and continer of tea). Observed improper separation in double door cooler labeled Oakies (bag of raw chicken next to raw shelled eggs which were both stored next to gallons of milk. CA: PIC rearranged coolers and discarded steaks stored within raw hamburger.

Observed cheese container double stacked in prep-top cooler and not able to maintain proper cold-holding temperatures of 41F or below. Observed bottom of double door cooler not able to hold safe temperatures of 41F or below. CA: PIC discarded all food with a temperature of 42F or above (see comments for details). PIC rearranged cooler to allow for air flow to circulate throughout entire cooler. PIC shall monitor internal temperatures to ensure functionality.

Observed au jus double panned in steam well maintain temperature below the minimum 135F. CA: PIC discarded product.

Observed the facility to not have a person-in-charge at the time of inspection that was knowledgeable in food safety due to the presence of several critical violations observed. Violations includ handsink inaccessiblity, improper stocking of handsink, improper hold temperatures of TCS foods, improper separation of ready-to-eat foods and raw meats. RCA: 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times.

Observed facility to not display CFSM certificate in public view. Observed facility not employee a staff member that holds an active certified food safety manager certificate. RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Observed several employee drinks stored on storage racks around the facility next to dry goods and food-contact surfaces. Observed employee food in to-go containers stored on prep top table next to facility bread and tomatoes and slicer. CA: PIC removed all employee drinks and food to discard them.

Observed handsink in main kitchen to be blocked by a large sheet of metal. Observed handsink to not have paper towels at time of inspection. Observed coffee being made in front service area that is not equipped with a handsink. RCA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Observed potatoes not in active use in prep-top cooler uncovered. Observed frozen cinnamon rolls stored in chest freezer uncovered. Observed raw cinnamon roll stored in double door reach-in cooler stored uncovered. CA: PIC covered all foods.

Observed mold on cutting board drying on faucet of three-compartment sink. Observed build-up on can opener. CA: PIC placed in three-compartment sink for sanitation.

Observed multiple food items within main kitchen to not be date labeled (ex. cooked pork, banana pudding cups.) CA: PIC date labeled the food items. RCA: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

Observed multiple food items (pork, turkey, roast beef, italian dressing, etc.) stored in generic containers and not labeled with the common name. CA: PIC began labeling all food items.

Observed prep sink to have a major leak below on the drain leaking into a bucket. RCA: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Bathroom door shall remain closed at all times to protect contaminants from entering the kitchen area. CA: PIC closed bathroom door.

Observed build-up on walls throughout main kitchen portion of the facility. RCA: All floors, walls and ceilings shall be cleaned to sight and touch.

Observed an employee coat and phone stored on shelving with facility packaged food and equipment. RCA: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.