OASIS DINER, RESTAURANT

GRADE A Aug 22, 2024 - Cycle Inspection / Re-inspection

Score: 12 points

Evidence of mice or live mice in establishment's food or non-food areas. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleanin...

Mar 19, 2024 - Cycle Inspection / Initial Inspection

Score: 32 points

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. Evidence of mice...

GRADE A Oct 27, 2022 - Cycle Inspection / Initial Inspection

Score: 13 points

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not p...

GRADE A Jun 16, 2022 - Cycle Inspection / Re-inspection

Score: 13 points

Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or abo...

Mar 23, 2022 - Cycle Inspection / Initial Inspection

Score: 18 points

Evidence of mice or live mice present in facility's food and/or non-food areas. Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Facility not vermin proof. Harborage or...

GRADE A Sep 13, 2021 - Cycle Inspection / Re-inspection

Score: 12 points

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Wiping cloths soiled or not stored in sanitizing solution.

Sep 3, 2021 - Cycle Inspection / Initial Inspection

Score: 0 points

Evidence of rats or live rats present in facility's food and/or non-food areas. Hot food item not held at or above 140º F. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamin...