THE OAKS AT POST ROAD

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(6)(a)

Inspector observed several knives with broken/bent tips/blades (Location: magnetic strip and knife holder). Inspector observed can opener with dull tip that appears to be broken/bent. CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(1)(i)

Inspector observed foil lining shelving throughout the main kitchen. CA: (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. New Violation.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(4)(b)

Inspector observed main kitchen hand sink not sealed to wall & splash guards not sealed to the sink. (crevices between splash guards and sink were holding water during the time of inspection) (Location: hand sink adjacent to ice machine near the grill line) CA: (b) Fixed Equipment, Spacing or Sealing. 1. Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or (iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. New Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Inspector observed ceiling & ceiling vents dusty. Inspector observed walls behind the dish machine with a copious amount of dark green, black mold-like growth. CA: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. New Violation.