Oasis Restaurant
PASS W/ CONDITIONSWednesday, October 6, 2021 at 5:39 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Eggs stored on top of fish chowder; raw chicken store with thawing fish in a homestyle deep freezer.- Discontinue storing products that a can cause cross contamination.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In reach in cooler in kitchen rice was held at 55F- for undetermined amount of time PIC disposed and denatured _ Discontinue stroing foods out of temperature of 41F or below
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.18-P
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Disposed and denatured Voluntarily by PIC Rice out of temperature Frend fries Thawed Frozen fish Thawed.
Why This Matters
LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.
Code Requirements
Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Disposal of Rice and foods stored in low boy for undeternined amount of time all the hot foods prepared was disposed and denatured by PIC. Rice stored in cooler at 55F French fries that thawed completely ground beed 55 F Hot foods on hot holding table- Rice Curry goat curry chicken Jerk chicken oxtails cabbage was discarded and denatured voluntarily by PIC Donna
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC not reporting Sprinkler System went out nor did he report he had no refrigeration- Report all iminent health hazards to the board of health.
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.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
Not reporting iminent health hazard when yesterday morning Sprinkler systerm was knocked out causing a flood and refrigeration to go down. Establishment has not had any proper refrigeration since yesterday morning yet still continue to operate and serve food. The area of the incident was in food prep warewash area in basement. Refrigeration was cleared out and reading teamp at 80 F and Freezer was also cleared out and was 82F. Temporary order of suspension of permit issued. Owner will have the right to request a hearing in person.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
ALL Cookline area soiled - Clean to remove soils. In Food Prep area in Basement need to be throroughly clean by professional cleaning company due to sprinkler system and flood- Provide a detailed cleaning report from a licensed cleaning company.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Provide a Detailed report cleaning affected area of flood and sprinkler system issues- Provide detail cleaning from a professional cleaning company.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean