Oakview Group

Inspector notes: Observed tomato sauce (07/31) stored past 7 days from preparation in reach-in unit located closest to hotholding unit in service kitchen. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed in-house prepped sandwiches with cold cut meat, tomatoes, and lettuce measured 45-51'F in retail reach-in cooler. PIC stated food items were cold-prepped about 2 hours prior. Unit observed going through defrost cycle with internal surface temperatures measured 44.5-47.6'F. Ambient temperature of unit measured 38.4'F once defrost cycle ended. Ensure cooling is done in walk-in prior to coldholding storage for retail sale. Cold prepped items shall be cooled from 70'F to 41'F in 4 hours

Inspector notes: Observed instances of raw chicken directly stored above raw ground beef on cooling rack and on shelfing in walk-in unit. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed cooked beans and cooked tomato sauce, measured 122-125'F in hot-holding unit located in tasting kitchen. PIC stated food items were made about 30 minutes prior and placed into unit for hot-holding. Food items had not been out of temperature for longer than 2 hours. Unit had been turned on since longer than 2 hours prior to ensure proper hot-holding temperatures, per PIC. Unit water temperature measured 144'F. Water level observed relatively low to depth of metal pans used for hotholding. PIC added water to raise water level and food items measured 135'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed no handwashing cleanser available at handwashing station located in warewashing area. Automatic soap dispenser observed in disrepair. Informed PIC handwashing cleanser shall be readily accessible at all times and that individual soap bottles with pump dispenser is an approved alternative. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand soap at time of inspection

Inspector notes: Observed the establishment having scallop shells which are used as plates for other foods. Person in charge voluntarily disposed of the shells at the time of inspection. Discussed how reusing mollusk and crustacean shells as multiuse utensils is not allowed in food establishments. The shell itself may be potentially unsafe for use as a food utensil because of residues from natural and environmental contamination occurring after the mollusk or crustacean is removed. In addition, natural shells are not durable or easily cleanable