Live Oak Tavern

Observed during the course of this inspection that a facility staff member was using a handwashing sink to fill a container with water. CA: Glynn EH instructs management to ensure that handwashing sinks are only used for washing hands and no other purpose.

Observed during the course of this inspection that the facility drink machine and soda gun nozzle at the main bar displayed black buildup on food contact surfaces and nozzles. COS: Glynn EH instructed staff to clean and sanitize the surfaces and nozzles. Staff complied. CA: Glynn Eh instructs management to ensure that all food contact/dispensing surfaces of the drink machine and soda guns are cleaned and sanitized often enough to ensure they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that a facility prep top cooler was cold holding tcs items at temps above 41 deg f. COS: Out of temp TCS foods were discarded. CA: Glynn EH instructs management to train staff to properly monitor the internal temps of foods in cold holding equipment. Any foods found to be out of temp for an unknown amount of time are to be discarded upon observation.

Facility will be placed on a Risk Control Plan due to the repeating nature of this violation with this specific piece of equipment.

Observed during the course of this inspection that the facility drink machine displayed black buildup on food contact surfaces and nozzles. COS: Glynn EH instructed staff to clean and sanitize the surfaces and nozzles. Staff complied. CA: Glynn Eh instructs management to ensure that all food contact/dispensing surfaces of the drink machine are cleaned and sanitized often enough to ensure they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple TCS foods that were in storage past their 7 day discard date. Tuna-(8/12) Pulled Pork-(8/19)Steak-(8/20). COS: Items were discarded. CA: Glynn EH instructs management to ensure that all foods are discarded once their 7 day discard date has elapsed.

Observed during the course of this inspection that the facility was using ice at the bar for cooling an employee canned drink. No drinks were observed being served to guest. COS: Drink was removed and ice was discarded. CA: Glynn EH instructs management to ensure that all staff understands that ice that is used to cool items down is not to be used as an ingredient for drinks.

Observed during the course of this inspection that the facility prep top cooler located closest to the dish pit area was holding tcs food items well above 41 deg f. COS: All tcs food items were discarded. CA: Glynn EH instructs management to not use the unit with TCS food items until it has been repaired and repair are verified by Glynn EH.

Glynn EH instructs management to ensure that all staff is trained that TCS foods are be stored at temps of 41 deg f or above and to discard foods that have been significantly time/temp abused.

Observed during the course of this inspection that the facility deli slicer displayed a significant amount of dried meat residue and particles on the food contact surfaces of the machine. CA: Glynn EH instructs management to ensure that the unit is not used until properly cleaned and sanitized.

Glynn EH instructs management to ensure that all food contact surfaces are being serviced often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility prep top cooler could not display ambient temps below 51 deg f with internal facility thermometers and Glynn EH thermometers verifying these temps. COS: Unit was removed from use with tcs food items. CA: Glynn EH instructs management to not use the unit with tcs food items until repairs are made and Glynn EH verifies.

Glynn EH instructs management to ensure that facility has an adequate amount of equipment for temperature control and to not use equipment that is not properly functioning.

Observed during the course of this inspection that the facility prep top cooler located in front of the ovens was holding tcs food between 44-53 deg f. COS: All tcs foods were discarded. CA: Glynn Eh instructs facility management to ensure that all tcs foods are stored at temps of 41 deg f or below.

Glynn Eh instructs management to institute a temperature verification system where staff checks the cold holding temps of units multiple times a day and discarded out of temp food and alerts management to the need of repairs.

Observed on 10/30/2024 that facility unit was not properly functioning and no tcs food items were being held in it.

Observed during the course of this inspection that the facility had the wrong chemical being supplied instead of sanitizer in the mechanical dishwasher. COS: Service technician restored the chemical sanitizer concentration. CA: Glynn Eh instructs management to test the concentration of chlorine sanitizer every day to ensure that a 50-100 ppm concentration is being supplied before dishes are run through the machine.

Observed during the course of this inspection that the facility soda gun located in the main bar and soda machine both displayed significant buildup on drink dispensing food contact surfaces. COS: Staff cleaned and sanitized both units. CA: Glynn EH instructs staff to ensure that all drink dispensing surfaces are cleaned frequently enough to keep them clean to sight and touch and sanitary.

Observed during the course of this inspection that the facility had chicken salad stored in the walk in cooler with a prep date of 10/15. (9-days) COS: Chicken salad was discarded. CA: Glynn Eh instructs management to ensure that staff is trained to discard any and all foods that have passed their 7 day discard date any time they are observed.

Observed during the course of this inspection that the facility only had a servsafe for a previous owner displayed. COS: Management removed the old servsafe certificate. CA: Management stated that they will only display the CFPM Certificate of a current employee with managerial authority moving forward.

Observed during the course of this inspection that the facility dishwasher had 2 buckets of dish detergent connected to the machine and no sanitizer supply. COS: PIC placed a "Do not USE" sign on the machine and created an appropriate strength bleach/water sanitizer at the 3 compartment sink. CA: Management stated that they will not allow employees to use the machine until it is serviced by a technician and will instruct all employees to use the 3 compartment sink.

Observed no hand washing signage displayed at multiple handwashing sinks in the facility. CA: Management stated that they will supply signage instructing employees to "wash hands" at all handwashing sinks in the facility.

Observed during the course of this inspection that the facility walk in freezer displayed significant ice buildup coming from the fan unit as well as significant buildup on the fan blades. CA: Management stated that they would have repairs made to the fan unit to correct the large ice buildup and fan blades cleaned. CA: Management stated that they would have repairs made to the unit

Observed during the course of this inspection that the facility microwave in the main kitchen displayed old food buildup on the inner ceiling food contact surface. COS: Management had surface cleaned. CA: Management stated that staff will be trained to clean this surface as often as necessary to prevent the accumulation of old food debris and provide a sanitary surface.

Observed during the course of this inspection that the facility deli slicer had significant rust and food debris buildup on the inside of the blade. CA: Management stated that staff will be trained to clean and sanitize all food contact surfaces on the deli slicer.

Observed during the course of this inspection that the facility had a significant prescence of dead pest inside of the dry storage area. COS: Management swept the dead pest out of the area. CA: Management stated that they will train staff to remove all dead pest whenever found.

Observed during the course of this inspection that the facility 3 compartment sink did not have an appropriate air gap to prevent possible backflow into the sink. CA: Management stated that repairs will be made to allow for at least a 1 inch separation between the pipe leaving the sink and the pipe it flows into.

Observed spray sanitizer and wiping cloth set up for use on tables. COS: Manager placed a bucket with proper concentration sanitizer water and submerged wiping cloths to be used by servers wiping tables. CA: Manager will either use single-use towels with spray sanitizer, preloaded single use sanitizer wipes or wiping cloths stored in sanitizer between use for wiping tables and other food contact surfaces. All products will be approved for use on food contact surfaces. Where applicable, a soap and water solution (green bucket) will be used before sanitizer.

Observed mop drain outside is just a pipe in the ground and does not have curbed basin or service sink. CA: Manager will have a curbed mop basin installed as well as overhead coverage. Manager will install a vacuum breaker on spigot used for hose servicing utility area and curbed mop basin.

Observed pipes from three compartment sink drainpipe without adequate vertical gap to prevent backflow into sink. CA: Manager will have this adjusted to prevent backflow.

Observed gasket partially ripped of on reach in cooler/ prep top cooler across from fryers. CA: Manager will ensure this is repaired promptly.

Observed facility does not have chlorine test strips for the mechanical dishwasher. CA: Manager will obtain test strips for all types of sanitizer used in facility.

Observed wall not sealed where plumbing repairs were made next to three compartment sink. CA: Manager will have this area sealed.

Observed walls next to keg walk in cooler are not finished with exposed dry wall. CA: Manager will have these walls painted or otherwise sealed/covered.

Observed floor of walk in freezer in disrepair, not able to be cleaned. CA: Manager will have the walk in freezer floor repaired as was done in walk in cooler.