Oaks At Stockbridge

Observed sanitizer bucket, along with a small white paper portion cup, stored in handwashing sink adjacent to drink machine. PIC removed bucket and container. 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

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed food debris on plate and spatula with heavy staining in areas with clean dishes. PIC removed items and placed them to be properly cleaned and sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed no permit posted.

Observed baseboard was missing next to vegetable prep sink. 511-6-1.07(2)(c) - Floor and Wall Junctures, Coved, & Enclosed or Sealed, water-flushed floors provided with drains & graded to drain (C) (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.

Observed cucumbers and strawberries in walk-in cooler with mold spores. PIC disposed of items.

Observed Jell-O in walk-in cooler stored uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 contamination;

Observed brown accumulation and rusting on interior of ice machine. Also observed debris accumulation on can opener and spoons heavily tarnished/stained. Please clean and sanitize or replace ice machine. PIC placed item in sink to be properly sanitized and cleaned and discarded of spoons.

Observed frozen items being thawed in warmer cabinet. Manager placed item in into microwave to be heated until all parts were 165F or greater for 15 seconds and then placed into the warmer cabinet. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed no hot water at the front handwashing sink.

Observed 4-compartment sink with heavily leaking faucet.

Observed baseboard tile missing near tea making machine and ceiling tiles with dust accumulation.

Observed vents throughout main kitchen and in dry storage area with heavy rust and dust accumulation. Please clean and repaint vents with food grade paint.

Observed several opened food items in the reach in cooler (2 one gallon milk jugs, deli ham, cooked oatmeal, and white american cheese) in the main kitchen and the walk in cooler (american cheese and milk) stored without date marking information. All TCS food items that are opened and prepped must have date marking information and discarded in 7 days. PIC will add date marking information to the food items.

Observed white granulated food ingredient without a common name food label and a white powder ingredient mislabeled as bread crumbs. PIC advised that the granulated food ingredient was sugar and the white powder ingredient was powdered sugar. PIC will place a common name label on the sugar and powdered sugar.

Observed plates not stored inverted on the shelf above the steam table and on the cart stored next to the steam table. PIC will wrap the top plates with saran wrap to protect from possible contamination.

Observed boxes of single use plates and cups stacked directly on the floor in the dry storage room. Observed boxes of dinner napkins stored directly on the floor in the storage room where the emergency water is stored. PIC will use crates to place all single use articles on to keep them off of the floors.

Observed the microwave in the main kitchen in need of cleaning due to food debris on the interior surfaces.

Observed trash and debris underneath the meat sink. Observed food debris build up underneath the dish machine. Observed ceiling tiles around the vents in the main kitchen and dry storage area with dust accumulation.

Observed vents in the main kitchen with rust and dust build up. PIC will have the vents cleaned and repainted in food grade paint.

Observed pink, black, and brown accumulation on interior of ice machine. Also, observed debris accumulation on can opener blade.

Observed wet wiping cloths not stored in buckets with sanitizer solution. PIC stored wiping cloths in sanitizing solution.

Observed expired permit posted.

Most current inspection report was not posted.

Observed steamer box leaking water into a bucket.

Observed ceiling tile in dry storage with a hole and ceiling tiles adjacent to oven with dust accumulation and in disrepair.

Observed rust accumulation on vents in kitchen prep area.

Observed fried okra and hamburger patties hold held below 135F. Manager corrected on site by reheated okra and hamburger.

Warmer cabinet needs to be maintenance to ensure cabinet will keep food hot.

Observed single use plates and cups stored on the floor in the dry storage area. PIC corrected on site.

Forks stored upright causing the food/lip contact part of the plasticware to potentially become contaminated. PIC discarded the forks (COS).

Observed dust accumulation on vents and light fixtures in main kitchen area. Observed rust on the air vents above the fryer and grill in the main kitchen.

Observed bell peppers in the reach-in cooler and oranges in the walk-in cooler with mold-like spore growth. manager discarded items (COS).

Observed TCS/RTE food stored in reach in cooler without proper date marking for preparation and discard date.

Observed tiles in front and back of the kitchen in disrepair.

Observed heavy dust accumulation on vents and light fixtures in main kitchen area.