White Oaks Bistro

Observed the facility not yet implementing a method of allergen notification for consumers. CA: unpackaged food items containing a major food allergen as an ingredient must have a written notification declaring which major food allergens are contained in that food item. Provided an example menu and FDA handout on 9 allergens again.

Observed gaps with daylight visible along the edges of the dishpit back door. Observed torn screening in the upstairs banquet kitchen entrance area. Observed the screened porch to not have a self-closing door. Observed excess leaf debris within the screened area at the banquet kitchen. Observed a window in the mens bathroom of the banquet area to be propped up for an electrical cord. No screen is present. All exterior doors must seal properly to prohibit pest incursion. Screening must be repaired to prevent pest incursion and leaf debris must be removed to prevent pest harborage.

Observed the wall by the main kitchen exterior door to be peeling and a piece of tape was applied to the area. Observed rusted shelves in the ric at the banquet screened area. Observed the new coffee bar without a nonporous, easily cleanable wall surface behind it. CA: all nonfood and food contact surfaces must be maintained in easily cleanable and nonporous condition.

Observed chlorine sanitizer test strips to have expired in 2024. CA: facility must maintain an in-date container of appropriate test strips for sanitizer used. Onsite dish machine technician did not have a supply to leave at facility.

Observed food and physical debris in equipment gaskets, on equipment handles, on equipment doors, and on standing mixer outside in main kitchen. CA: nonfood contact surfaces must be sanitized as often as possible to prevent debris accumulation.

Observed two missing bulbs under the main kitchen vent hood. CA: light bulbs must be maintained for lighting under hood unit.

Observed employee belongings comingled on the main kitchen rif, main dining room bartop, multiuse item storage shelf of main dining area, and in the banquet prep kitchen. CA: There must be clear separate between all employee belongings, tools, items and restaurant food, food storage/prep areas, single use, and multiuse items.

Observed TCS items stored in the bistro bar cooler at 45-46 degrees with manufacturer requirements to refrigerate after opening. Observed raw and cooked food items stored in the walk-in cooler at 42-46 degrees with prep dates 1-3 days ago. All TCS food items must be cold held at or below 41 degrees. COS All food items voluntarily discarded. Staff and owner educated.

Observed the 3 compartment sink QUAT dispenser to be dispensing sanitizer at less than 200 ppm. Observed the chemical sanitizing dishmachine in the dishpit to be dispensing 0 ppm sanitizer. COS 3 compartment sink drained. QUAT sanitizer manually made in 3 compartment sink using QUAT chemical bottle and dilution. Dishmachine will not be used until serviced. EcoLab called for service.

Observed gaps along the side and bottom edges of the dishpit back door, walk-in cooler door, screen door to banquet kitchen, entrance door to banquet kitchen. Observed the linen shed door to be in disrepair and unable to closed completely. Owner reported that top hinge was broken. Observed a window in the mens bathroom of the banquet area to be propped up for an electrical cord. No screen is present. All exterior doors must seal properly to prohibit pest incursion. All doors and windows left up must be properly protected with screens.

Observed the floors in the dishpit and walk-in cooler with crevices, pits, and cracks that render it no longer easily cleanable. Observed the floor drain in the walk-in cooler in disrepair and no longer protecting the drain. Floors must be maintained to ensure they are kept easily cleanable and non-porous. Drain covers must be maintained to ensure that drains are adequately protected from food and physical debris.

Observed main kitchen dishmachine in use with no sanitizer dispensing. Unit was primed and failed to dispense sanitizer. COS Ecolab contacted for maintenance and 3-comp sink will be used until unit is fixed. Staff must check sanitizer concentration daily with test strips to ensure proper sanitizer concentrations before usage.