Oasis Diner/restaurant

2132 Flatbush Avenue
Brooklyn, NY 11234
(718) 258-3461

Current Inspection Grade: A

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
3. (Critical) 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.
4. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
5. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. (Critical) Live roaches present in facility's food and/or non-food areas.
5. (Critical) Hot food item not held at or above 140º F.
6. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
7. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
8. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
9. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
10. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.