Oaks At Stockbridge

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no permit posted.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Approved thawing methods used — Inspector Note: 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.

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot water at the front handwashing sink.

Plumbing installed; proper backflow devices — Inspector Note: Observed 4-compartment sink with heavily leaking faucet.

Physical facilities installed, maintained, and clean — Inspector Note: Observed baseboard tile missing near tea making machine and ceiling tiles with dust accumulation.

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Food in good condition, safe, and unadulterated — Inspector Note: Observed cucumbers and strawberries in walk-in cooler with mold spores. PIC disposed of items.

Food stored covered — Inspector Note: 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.