The Local Oak

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

all cooler units inside and outside dirty with stagnant water, food debris, mold and soils accumulations must be clean and sanitize to avoid cross contamination must be clean gaskets and door fram

*39 Equipment in good repair and proper adjustment.

RI cooler must be replace or repair to avoid cross contamination and have safe food shelving on cooler units rust and oxidize must be replace or repair to avoid cross contamination gasket broken

*02 Cold Hold (41øF/45øF or below)

chops 53 F tuna salad 53 tortilla 54 F

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food racks without covered inside WI cooler unit must be cover to avoid cross contamination

*32 Equipment designed for use w lid shall be flanged

ice scoop observed stored on soda drain. store in/o or inside ice bin with handle extended out

*39 Keep utensils handles upright or protected

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

low concentration at sanitizer buckets in all areas must be check concentration use as public health control to avoid food contamination

*39 Cooking equipment free of encrusted grease

encrusted equipment with soils and debris accumulation must be clean and remove all contamination sue as hazard control

*45 Clean facilities as often as necessary.

all areas inside kitchen and WI cooler unit behind and under floors equipment dirty must be clean behind floors equipment to avoid contamination including WI cooler unit

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean vent hood to avoid oils accumulation and food debris

*10 Sanitization after Cleaning

missing sanitizing solutions sanitizer bucket 400 ppm 3c sink 200 ppm

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with soils accumulation must be clean properly -must be easy to clean

*45 Premises:Cleaning, frequency and restrictions

must be clean facilities during operational hours

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

shelves inside cooler units rust and oxidize must be repair or replace to smooth surface

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*21 Demonstrateion of knowledge by PIC

REGISTERED FOOD SERVICE MANAGER ON SITE DID NOT SHOW DEMONSTRATION OF KNOWLEDGE (SANITIZER CONCENTRATION)

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF KITCHEN MICROWAVES REMOVE MOISTURE FROM THE REACH IN BEER COOLERS IN THE BAR

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE KITCHEN CARPENTER ANTS OBSERVED IN THE BAR AREA

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED FOOD PREPARATION WORKERS EATING AND DRINKING IN THE KITCHEN (OPEN PERSONAL DRINKS IN THE KITCHEN)

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS NOT RETURNED TO A SANITIZING BUCKET AFTER USE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL CELL PHONES RESTING ON FOOD PREP TABLES AND SURFACES

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM THE FAN COVERS OF THE REACH IN COOLER IN THE BAR

*42 Floors/walls/ceiling/nonfood dirty

REMOVE MOLD FROM THE FLOOR DRAIN COVER UNDERNEATH THE HAND SINK IN THE BAR AREA

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS IN THE KITCHEN

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN THE BAR

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVES IN THE KITCHEN

*19 Water & Plumbing in good repair- per code

REPAIR THE LEAK AT THE THREE COMPARTMENT SINK IN THE KITCHEN

*35 Hair Restraints effective

ENSURE HAIR RESTRAINTS ARE WORN BY ALL FOOD PREPARATION STAFF

*32 Damaged Equipment

SEVERAL BROKEN GASKETS IN REACH IN AND WALK IN COOLING UNITS

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN THE SANITIZING BUCKETS AFTER USE

*42 Dirty nonfood contact surfaces

CLEAN THE GASKETS OF THE COOLING UNITS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENTS IN THE RESTROOMS

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE BAR