THE OAK BISTRO - THOMAS CUISINE

At the front service area, in the hot holding prep top, measured fried onions and tater tots at 95F and 110F respectively. Per operator, fried onions and tater tots stored from about 2 hours prior. At the front service area, at the cookline, in an ice bath, measured sliced cheeses at 62F. Per operator, sliced cheese stored from 2 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control, and served within 4 hours or discard. [SA] Fried onions, tater tots, and sliced cheese to be served within 2 hours, for a total of 4 hours from when removed from temperature control or discard.

In the kitchen area and in the dry storage room, observed rodent droppings on the floor. In the dry storage, observed rodent droppings on top of prepackaged plastic buckets and containers of oil and chicken bullion powder. In the kitchen area, observed rodent droppings at the bottom of cardboard boxes with open bags of pasta stored. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food. Contact pest control to provide service for facility. Clean and sanitize all areas with activity. Discontinue use of cardboard boxes as permanent storage containers. Follow-up inspection at facility to occur to verify all rodent droppings have been removed, and no new contamination has occurred. Any signs of an active rodent infestation may result in immediate closure of the facility.

In the kitchen area, the cookline, and the dry storage room, observed accumulation of food debris and grease on the floor around equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed open packages of pasta, flour, and other dry food items stored on shelving. Observed food grade containers with open bags of rice stored without container lids. In the sales floor, observed bags of chips and pop tarts stored on display less than 6 inches off the floor. [CA] Ensure all open bags of dry food are transferred to food grade containers or placed in food grade containers and covered with a fitted lid. All food shall be stored at least 6" off the floor on approved shelving.