OCC ROAD HOUSE & MUSEUM

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two packages of ahi tuna fully thawed inside salsa walk in cooler barring label to remove from packaging before thawing. Discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under cook line pull out drawer raw burger (50F - Cold Holding); raw fish (50F - Cold Holding); cooked pork (50F - Cold Holding); shredded cheese American (50F - Cold Holding) Moved all TCS items to walk in cooler. raw burger (41F - Cold Holding); raw fish (39F - Cold Holding); cooked pork (40F - Cold Holding); shredded cheese American (39F - Cold Holding) Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of ahi tuna fully thawed inside salsa walk in cooler barring label to remove from packaging before thawing. Discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil squeeze tube 50 degrees. Educated Manager brought to walk in freezer retemp 32 degrees Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on stove chicken (123F - Hot Holding) Put back on stov retemp 179 Corrected On-Site

Basic - Ceiling/ceiling vents soiled with accumulated dust above cook line and walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. Employee cleaned Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Pizza conveyor belt soiled

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves rusted

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled during inspection, Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 10 pieces of grouper inside walk in cooler no slits or hole fully thawed. Box in freezer states remove from packaging. Stop sale issued

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks and butter and water over to of cut tomatoes in walk in cooler. Employee started an employee personal items locating in walk in cooler. Corrected On-Site

Basic - Equipment in poor repair. Hose for sprayer at three compartment sink.

Basic - Floor tiles missing and/or in disrepair at dish pit.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. Employee moved. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water open above cut tomatoes at cook line cooler. Management moved. 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. Cooked pork 10lbs in walk in cooler made on 2-20. Manager discarded. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 10lbs in walk in cooler made on 2-20. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cool near cook line eggs (50F - Cooling); cut tomatoes (50F - Cooling); mozzarella balls (50F - Cold Holding); cooked onions (50F - Cold Holding); blue cheese (50F - Cold Holding); fish spread (50F - Cold Holding); cut leafy greens (50F - Cold Holding); tuna (50F - Cold Holding) Manager put in walk in freezer- eggs (38F - Cooling); cut tomatoes (40F - Cooling); mozzarella balls (40F - Cold Holding); cooked onions (41F - Cold Holding); blue cheese (41F - Cold Holding); fish spread (38F - Cold Holding); cut leafy greens (40F - Cold Holding); tuna (30F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing rinse aid with no label. Manager labeled Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table beside pizza oven. Manager moved. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Can of tomato sauce dented on dry storage shelf.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Gravy walk in cooler date mark 9/23 4 and 1/2 gallons Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large Mixer head Cutting Board soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking Hand washing sink rear at near pizza oven. manager moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris inside warewashing machine. Large dishwasher and Small cup washer in bar both have buildup of lime scale.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce on dry storage shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on storage rack in prep kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups used for beer with wet nesting at bar.

Basic - Ice buildup of ice in reach-in freezer at bar small glass door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in pano bread crumbs. Manager moved Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Racks in smoker soiled with food debris. SouthBent oven with build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dust. On to of dish soda guns soiled at inside bar.

Basic - Working containers of food removed from original container not identified by common name. White powdery substance not identified. Manager labeled Corrected On-Site

Basic - vents soiled with accumulated mold-like substance. In dish area and manager office.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chipotle cream sauce made in house dated from December. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chipotle cream sauce made in house dated from December.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall single door reach-in cooler at end of cook line: cooked Brussel sprouts 47 degrees F, raw shrimp 48 degrees F, cooked rice51 degrees F, cooked sausage 47 degrees F, blue cheese crumbles 47 degrees F. Operator placed foods on ice. Re-temps: Brussels sprouts 41 degrees F, raw shrimp 42 degrees F, blue cheese crumbles 42 degrees F, cooked sausage 45 degrees F, rice 50 degrees F Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in back prep area

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at end of cook line ran for 2 minutes 78 degrees F

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

Basic - Bowl or other container with no handle used to dispense food. Ramikin used as scooper in spices. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of cook line. Operator removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Over prep table by side exit near office

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries over ready-to-eat Brussels sprouts in walk-in cooler. Discussed proper food storage. Operator rearranged Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -commercial grill at cooks line has accumulation of grease -cutting board adjacent to grill has stain -grill top has accumulation of food residue at cooks line Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent to commercial oven Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -ceiling above dishwashing machine has accumulation of mold-like residue Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -mixer head has accumulation of food residue Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -metal pans at dish drying rack Repeat Violation Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station -container with powder substances above prep sink Warning - From follow-up inspection 2022-12-16: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towels used to cover stored lettuce. Chef removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided paperwork Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Old labels stuck to food containers after cleaning.

High Priority - Dented/rusted cans present. See stop sale. Dented can of Dijon mustard in white sauce on dry storage shelf.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen prep area landing on the electric card from ceiling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor on pizza oven heavily soiled with burnt on food debris, can opener blade soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan in hand wash sink. Employee educated on hand sinks only used to wash hands.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at hand sink near dish area. Employee refilled paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner in bar area. Employee labeled simply green cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like debris interior of ice machine in rear of kitchen.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of Dijon mustard in white sauce on dry storage shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped. Employee removed drink to designated area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint. Employees with beards no beard guards.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of pans on drying rack. Employee removed wet pans to dish to be washed and dried correctly. Corrected On-Site