Oasis Restaurant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic – Single-service articles not stored inverted or protected from contamination. Observed plastic plates inverted counter behind bar area.

Basic – Standing water in bottom of reach-in-cooler. Observed standing in reach-in cooler across from cook line.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. Corrective Action Taken

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook leave cook line to move supplies and go to dishwashing area then come back to cook line place gloves on without washing hands. Educated cook on washing hands prior to placing gloves on when changing assignments. Corrective Action Taken

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container beside cook line. The manager discarded cracked eggs. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (49F – Cold Holding) in walk-in cooler. The manager moved raw ground beef to walk-in freezer. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings board soiled.

Intermediate – Water pressure lacking at fixtures that require the use of water. Observed hand washing sink beside dish rack has low water pressure.