Intermediate - Employee used handwash sink as a dump sink.back
Intermediate - Handwash sink not accessible for employee use at all times.blocked by trash cans, front by cook line
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.various items
4/28/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Clean utensils or equipment stored in dirty drawer or rack.pan lids near dish machine
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.coffee cup
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.spices
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.shredded lettuce 52
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut tomatoes @52d.f.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.ribs 105 d.f. At cook line not time marked. **Corrected On-Site**
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