Twisted Oak / Quarter

15 3-302.11(A): Observed raw ground beef over beef loin. Separate the different types of raw animal foods - P CDI: PIC moved ground beef below beef loin. 17 3-306.14: Per discussion, PIC stated steak or fish can be taken to the table and if food needs to be upcooked, then food employee will put it back on the grill. After food has been served or sold, it may not be offered as food for human consumption. P CDI: EHS educated PIC on reserving of food. 20 3-501.14: Observed 3 pans of pinto beans between 53-56 F past their cooling limit. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: PIC voluntarily discarded beans. 21 3-501.16: Observed sweet potato casserole at 124 F, mashed potatoes at 128 F and 126 F, and tomato soup at 123 F in warming cabinet. Maintain TCS foods in hot holding at 135F or above. P CDI: PIC voluntarily discarded. 23 3-501.18: Observed the following foods past their 7 day date label: gumbo, cooked chicken, beans, and pimento cheese. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded. 25 3-603.11: Observed twisted oak menu missing the asterisk on the salmon. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Pf CDI: PIC corrected menu. 28 7-102.11: Observed bottle of degreaser without label. Working containers used for storing poisonous or toxic materials taken from bulk supplies shall be clearly identified with the common name of the material. Pf CDI: Employee added label. 33 3-501.15: Observed 3 pans of beans improperly cooled. PIC stated pans beans were in ice bath and then moved into the deeper, lidded pans. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: EHS educated on cooling all the way before putting in deep, lidded container and PIC voluntarily discarded. 35 3-501.13: Observe box of tuna and box of mahi that were thawing in closed packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. 43 3-304.12: Observed the food contact part of tongs stored in between grill and area where debris is pushed in. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. 44 4-901.11: Observed metal pans wet stacked. Air dry equipment and utensils after cleaning and sanitizing. 47 4-501.11: Observed missing handle on chest freezer, several missing stove knobs, damaged caulking at 3 comp, leak at 3 comp, and rusted racks in WIC. Equipment shall be maintained in good repair. 48 4-302.14: Establishment did not have correct test strips for sanitizer at 3 comp. Establishment needs lactic acid test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS. 49 4-602.13: Observed grease build up on exterior of equipment, dust build up in range hood, soil build up on gaskets, and dust build up on WIF fans. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. 4-601.11(B): Observed pans with carbon build up. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and soil accumulations. 55 6-501.11: Observed the following: low grout in floor tiles, damaged floor tiles, damaged cove base behind prep table, deep freezer, and heat lamp. Ceiling was actively leaking during inspection. Leak was not on food or equipment. They were having ceiling repaired during inspection. Physical facilities shall be maintained in good repair. 6-501.12: Observed additional cleaning needed on floors, walls, and ceilings throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-201.16: Observed unfinished wood at base of wall behind dish machine. Interior wall and ceiling covering materials shall be smooth, nonabsorbent, and easily cleanable.

8 2-301.14 Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P. Observed employee move from dirty dishes to clean dishes without washing hands. CDI, hands washed. 10 6-301.13 Sinks used for other purposes other than handwashing may not be provided with handwashing aids and devices. Observed mop sink with washing aids. CDI, sink converted to hand washing sink. 14 3-203.12 Retain the tag on the bag of shellshock until empty. Record the date on the tag when the last shellshock from the container is used. Store tags in chronological order for 90 days. Pf. Observed tags not in order and not labeled with last served oyster date. VR EHS to return in 10 days to verify procedure corrected. 8/21/25 15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed same fry basket used for raw fish and cooked eggs. CDI, eggs redropped to clear out any potential cross over. 16 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P. Observed 3-comp sink dispensing sanitizer too weak. CDI, repaired. 20 TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P. Observed prepped boiled eggs cooling too slowly, dropping around 3-4*F in 85 mins with only 15 mins left. CDI, moved to freezer for quick cool. 21 3-501.16 Maintain TCS foods in hot holding at 135F or above. P. Observed sweet potato pie holding 129*F in hot cabinet and sausage in little hot cabinet at 131*F. CDI, PIC voluntarily discarded sweet potato and sausage reheated. 23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed slaw date 8/4 and potatoes dated for 8/1. CDI, PIC voluntarily discarded products. *overall improvements to date mark. 1/2 points. 25 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). Observed the menu of the Twisted Oak is missing the asterisk on each animal derived food. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Pf. CDI: PIC put asterisk on all animal derived food items 28 7-102.11 Common Name - Working Containers (Pf). Observed sani bucket labeled sanitizer, but tested too weak to be sanitizer. CDI, facility switched to chlorine. 29 3-502.12 Reduced Oxygen Packaging, Criteria F (P) (Pf). Observed facility ROP without HACCP Plan for 4 days. Facility can only ROP without HACCP Plan for 2 days with time and date labeled on each item. CDI, procedure changed. 33 3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. Observed eggs cooling too slowly thick and lidded. CDI, moved to freezer. 35 3-501.13 Thawing (Pf). Observed Tuna thawing in closed packages in walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. CDI: PIC opened packages REPEAT 3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf. Observed fish thawing with water method, but no running water. Water turned on. 43 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed scoop without handle stored in product. 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed damaged to gasket on hot cabinet. Observed ice build up on compressor. Equipment shall be maintained in good repair. 49 4-602.13 Nonfood Contact Surfaces (C). Observed soil build up on gaskets, shelves in walk in, and many surfaces greasy on equipment and hood lines. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.12 Cleaning, Frequency and Restrictions (C). Observed Soil build up on floor, walls, and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: Damaged floor by kitchen area; Damaged cove molding, caulking damaged. Physical facilities shall be maintained in good repair.

10 6-301.12 Hand Drying Provision (Pf). Observed paper towel not available at one hand sink by the ramp. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. CDI: paper towel provided REPEAT 16 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P. Observed Chlor at dish machine at 10ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). CDI: chlorine adjusted to 75ppm 23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed the following: in small prep top: cooked penne with prep date 4/30; in salad prep top: cole slaw with prep date 4/29; in Drawer cooler: elbow pasta with prep date 4/28. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. CDI: food voluntarily discarded 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed the following: in small prep top: Beans without a date 4/10; in small Reach in cooler: heavy cream opened Saturday without a date; In back prep top: Tartar without a date made Saturday. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: date placed on containers REPEAT 33 3-501.15 Cooling Methods (Pf). Observed cut Brussels sprouts cooling in prep top at 47F. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: container moved to WIC REPEAT 39 3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed several Boxes of food on floor in WIC throughout establishment. Establishment received delivery. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT 40 2-402.11 Effectiveness - Hair Restraints (C). Observed one employee in kitchen not wearing Hair net. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 45 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed several Boxes of single use articles on floor throughout establishment. Establishment received delivery. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed the following: damaged bottom gasket of WIC. Equipment shall be maintained in good repair. REPEAT 49 4-602.13 Nonfood Contact Surfaces (C). Observed soil build up on most gaskets throughout establishment and inside microwave. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.12 Cleaning, Frequency and Restrictions (C). Observed Soil build up on floor, walls, and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: Damaged floor by kitchen area; Damaged cove base by chest freezer and by front prep area. Physical facilities shall be maintained in good repair. REPEAT Additional Comments: Ensure range hood in cook line functions properly

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 8 2-301.15 Where to Wash (Pf). Observed employee wash their hands in mop sink. Food Employees must wash their hands in a handwashing sink. Pf. CDI: employee educated 2-301.14 When to Wash (P). Observed employee handle their phone and resumed work without washing their hands, and turn off faucet with bare hands after washing them. After engaging in activities that contaminate the hands, food employees must wash their hands. P. CDI: employee rewashed their hands and turn off faucet with paper towel REPEAT 10 6-301.12 Hand Drying Provision (Pf). Observed Paper towel not available in Back hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. CDI: paper towel provided 19 3-403.11 Reheating for Hot Holding (P). Observed Chicken cheese dip reheated to 158F. Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P. CDI: food reheated to 167F 22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed Raw pork chop in reach in cooler at 45F CDI: moved to WIC. Maintain TCS foods in cold holding at 41F or less. P. CDI: pork moved to WIC to cool REPEAT. 23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed the following: Cheese open 2 days ago in prep top without a date; Egg mix made 2 days with incorrect date in reach in cooler. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. CDI: date places on containers REPEAT 39 3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed a couple of Boxes of food stored on floor in WIF. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed the following: Damaged surface of chest freezer; Condensation build up around the door of WIF. Equipment shall be maintained in good repair. REPEAT 49 4-602.13 Nonfood Contact Surfaces (C). Observed soil build up in a few gaskets throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: Damaged cove base in corner; Damaged cove base by standing warmer; Air gap at the bottom of WIC door. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C). Observed the following: Standing water in corner by chest freezer; Soil build up in ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT 56 6-501.110 Using Dressing Rooms and Lockers (C). Observed Employee belonging stored in few areas throughout establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Additional Comments Ensure correct label is on containers

8 2-301.14 When to Wash (P). Observed employee turn off faucet with bare hands after washing them. After engaging in activities that contaminate the hands, food employees must wash their hands. P. CDI: employee rewashed their hands and turned off faucet with paper towel REPEAT 9 3-301.11 Preventing Contamination from Hands (P) (Pf). Observed food employee handle RTE tomato with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves, or dispensing equipment. P. CDI: food employee put gloves on 10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Observed large garbage can stored in front of Front hand sink. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf. CDI: PIC moved garbage can 22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observe Raw fish at 42 to 43F in drawer cooler, and Roast beef in close container in WIC at 52F made the day before. Maintain TCS foods in cold holding at 41F or less. P. CDI: PIC moved fish to WIC and discarded roast beef See item #33 23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed the following: in drawer cooler Meat loaf made the day before without a date; in prep top Diced tomato made the day before. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: PIC put date on containers REPEAT 33 3-501.15 Cooling Methods (Pf). Observed Roast beef in close container in WIC at 52F made the day before. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: PIC discarded food 35 3-501.13 Thawing (Pf). Observed Tuna thawing in closed packages in drawer cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. CDI: PIC opened packages REPEAT 38 6-501.111 Controlling Pests (Pf). Observed Dead insects in a couple of areas throughout establishment. Inspect the premises and incoming food shipments for evidence of pests and eliminate harborages to keep the premises free of insects, rats, and other pests. 40 2-303.11 Prohibition - Jewelry (C). Observed a couple of food employees wearing a Watch and bracelet while handling food. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed the following: damaged gasket of WIC; minor condensation build up in WIF; a couple of damaged handles of metal covers. Equipment shall be maintained in good repair. REPEAT. Improvements made from previous inspection 49 4-602.13 Nonfood Contact Surfaces (C). Observed soil build up in a few gaskets throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT. Improvements made from previous inspection 55 6-501.12 Cleaning, Frequency and Restrictions (C). Observed Soil buil up on floor and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: Damaged cove base in few areas throughout establishment; Damaged floor tile by drain in cook line. Physical facilities shall be maintained in good repair. REPEAT. Improvements made from previous inspection Additional Comments Ensure employee belonging stored in designated location

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 2 2-102.12 (A) Certified Food Protection Manager (C). Observed certified food protection manager not available at the beginning of the inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. CDI: PIC was present around 10 minutes later 8 2-301.14 When to Wash (P). Observed one employee returned from outside after discarding garbage, resumed work and did not wash their; and another food employee turn off faucet with bare hands after washing them. After engaging in activities that contaminate the hands, food employees must wash their hands. P. CDI: employee rewashed their hands before resuming work, and the other food employee rewarded their hands and turn off faucet with paper towel 13 3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf). Observed one container of discolored beef in drawer cooler. Food shall be safe for consumption, unadulterated, and honestly presented. P. CDI: PIC discarded food 3-202.15 Package Integrity (Pf). Observed few dented cans stored with other intact cans in dry storage. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: PIC discarded cans 16 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Observed chlorine chemical concentration at 10ppm at dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. P. CDI: PIC adjusted chlorine concentration to 50ppm 23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed the following: in reach in cooler: cream, and garlic and oil mixture made the day before without a date; ; in prep top: opened container of red peppers, and lettuce prepared the day before without a date. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: PIC put date on containers of food and discarded lettuce REPEAT 25 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). Observed the menu of "The Quarter" is missing the asterisk on each animal derived food. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Pf. CDI: PIC put asterisk on all animal derived food items 28 7-102.11 Common Name - Working Containers (Pf). Observed one spray bottle of degreaser not labeled by 3 comp sink. Working containers used for storing poisonous or toxic materials taken from bulk supplies shall be clearly identified with the common name of the material. Pf. CDI: label placed on spray bottle REPEAT. Improvements made from previous inspection 35 3-501.13 Thawing (Pf). Observed frozen tuna thawing in unopened sealed packaging in drawer cooler. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. CDI: packages of tuna were cut open 39 3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed unwashed mushrooms stored above RTE Brussels sprouts. Store food in a clean, dry location, not exposed to contamination. CDI: PIC moved unwashed mushrooms to designated location 40 2-303.11 Prohibition - Jewelry (C). Observed one employee wearing earbuds, and another food employee wearing bracelets. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. CDI: food employee removed ear buds 2-402.11 Effectiveness - Hair Restraints (C). Observed food employee not wearing hair net at dish machine. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. CDI: food employee put hair net on 47 4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed the following: damaged gasket of WIC; minor condensation build up in WIF; non working light bulb in range hood; damaged handle of of large reach in cooler; loose range hood filter; non working light bulb in WIF. Equipment shall be maintained in good repair. REPEAT 49 4-602.13 Nonfood Contact Surfaces (C). Observed the following: soil build up in range hood filters, on interior and exterior surfaces of few equipment throughout establishment including gaskets; standing water in a couple of reach in coolers. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT 55 6-501.12 Cleaning, Frequency and Restrictions (C). Observed the following: soil build up on floor, walls, and ceiling tiles and fans throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: damaged caulk and cove base throughout establishment; and damaged caulk on wall at 3 comp sink, and rough concrete in few areas throughout establishment. Physical facilities shall be maintained in good repair. REPEAT Additional Comments Ensure employee eat and drink in designated location * Per discussion with PIC, PIC stated that establishment is working on resolving the issue with unpleasant odor coming from the drains in the hall leading to WIC