Twin Oaks

Observed during the course of this inspection that an internal surface of the ice machine displayed rusting and debris buildup. CA: Glynn EH instructs management to ensure that the internal surfaces of the ice machine are cleaned and sanitized often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility microwave displayed old food buildup on the inner ceiling/ CA: Glynn EH instructs management to ensure that the inner ceiling of the microwave is cleaned often enough to ensure it is kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had a sanitizer bucket stored over "Bag in Box" drink syrup and tea bags. COS: Sanitizer was relocated to underneath other food items. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away from food items and never where they pose a vertical contamination risk.

Observed during the course of this inspection that the facility had recently prepared hamburgers being hot held at temps between 99-115 deg f. COS: All burgers were reheated to internal temps above 155 deg f. CA: Glynn EH instructs management to ensure that all TCS foods are hot held at temps of 135 deg f or above.

Observed during the course of this inspection that a box of bacon was being stored inside of a small employee coke cooler and the bacon was 47 deg f. COS: Bacon was discarded. CA: Glynn EH instructs management to ensure that all raw animal proteins are stored inside of refrigeration units that can keep the internal temperature of those meats 41 deg f or below.

Observed during the course of this inspection that pulled pork was being stored inside of a steam well at 115 deg f. COS: Food was discarded. CA: Glynn EH instructs management and pic to ensure all meats are reheated to the full 165 deg f before being placed inside of hot hold units and units are holding foods at 135 deg f or above.

Glynn EH instructs management to institute a policy requiring staff to check hot holding temperatures throughout the day to ensure that foods are being held at 135 deg f while in storage.

Observed during the course of this inspection that the facility had areas of the main kitchen and employee bathroom that displayed buildup on the floors & walls. CA: Glynn EH instructs management to ensure that the facility and bathroom are being cleaned frequently enough to ensure that buildup and soil deposits are not accumulating.

Observed during the course of this inspection that the facility had a pan of pulled pork attempting to re heat inside of a crockpot with an internal temp of 123. PIC Stated that the re heat started at 9:30am and Glynn EH temp was taken at 11am. COS: Glynn EH instructed management to relocate the pan of pulled pork to the hot oven and heat it to 165 deg f in the next 30 min. CA: PIC of meat reheating stated that they will use the oven instead of the croc pot for reheating meats and will ensure that all parts of the pulled pork is reheated to a temp of 165 deg f for 15 seconds before being placed into hot holding at 135 deg f or above.

Observed during the course of this inspection that the facility had a reach in cooler for salad supplies that was cold holding tcs food products between 47 - 51 deg f. COS: All tcs food items were discarded. CA: Management stated that the unit thermostat had the internal temp turned up due to the unit freezing products and that the turned the thermostat temp down now that we are in the summer months.

Glynn EH instructed facility to not use the unit until they can verify that it can hold tcs food products at internal temps of 41 deg f or below.

Observed during the course of this inspection that recently prepared burgers were being held on a small grill that was not turned on at 110 deg f. COS: Burgers were reheated to 155 and stored in oven after it was turned on. CA: Management stated that staff will be trained to hot hold burgers in the oven or another piece of equipment that is capable of keeping the cooked burgers at 135 deg f or above.

Observed during the course of this inspection that the facility had significant buildup of old food debris and grease in multiple areas of the facility. CA: Management stated that the facility will be deep cleaned.