Oasis Restaurant
FAILTuesday, June 22, 2021 at 3:30 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Hamburger stored above cooked chicken raw pork chops stored over raw chicken uncovered . Eggs store on middle rack - Store all poultry on bottom shelves to prevent contamination. DIscontinue store raw foods over cooked and ready to eat foods.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
In Kitchen area - Soiled Fryolator Soiled grill pan under the grill was heavily soiled and old liquid inside - PIC COS. Down in warewash area heavily soiled equipment from night before. Pans soaking in merky greasy water in wash bay soiled equioment in rinse bay and soiled equipment in Sanitizer bay.- Discontinue storing and soaking. warewash sink is to properly wash rinse and sanitize.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC - not making sure food is segregated and preventing cross contamination- Train staff on proper storage Not maintaining soiled food equipment - a lot of food contact equipment heavily soiled and there's soiled equipment in each bay of warewash. - Properly train staff on frequency of properly wash/rinse /sanitize.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Sanitizer bay filled with soiled equipment and no test strips- Provide test strip to test strength of sanitizer.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-302.11-PF
Toilet Tissue Availability (Pf)
Womens bathroom 1st stall no bathroom tissue- COS Provide toilet tissue for each stall
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Handwash Sink in kitchen area has a leak - Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.