THE OAR RESTAURANT

Basic - Stored food not covered. Items in walk in. Employee covered Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pesto in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto 57F - Cold Holding in cooler overnight. Owner threw away Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 49f

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield deflector- operator cleaned during inspection Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line cooler shelves rusted

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Primed and rechecked. Now reading 100ppm Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beans and risotto made 11/22. Today is 12/3. Operator discarded Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago. Date was added Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned Ice shield Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Truffle butter marked 1/31 in walk in cooler. Operator threw away Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided blank written time as a public health control form for chicken stock and butter being time stamped. Form completed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor and drain soiled under 3 compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both handicap restrooms have no hot water

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0, advised to remake new test level 50-100 ppm

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site