Oakview Group VVIP

Inspector's notes

Observed in-use spoons stored in a container of water measured with a temperature of 112F with a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Observed filet of hamachi thawing in sealed manufacturer's reduced oxygen packaging (ROP). All ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook cough into hand, put on gloves, and handle clean utensils/season beef grilling without washing hands. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-utensils stored in ice throughout kitchen. Discussed with PIC utensils cannot be stored in ice. Discussed options such as approved NSF hot-wells such as conserve-type wells. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.