Oscar's Frozen Custard

Year by year

Inspections

1. Jun 22, 2026 Routine · 5 priority, 1 priority foundation, 8 core, 5 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw burger patties and changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employees were told when to wash hands during the inspection.

     Code 2-301.14

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between handling raw burger patties and handing wrappers for food.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. Gloves were changed during the inspection.

     Code 3-304.15 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Various temperature controlled foods in the tabletop refrigeration unit are 47-70 degrees°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Foods were discarded or moved during the inspection. Monitor temperatures.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach in the cookline sanitizer bucket is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer was changed out during the inspection.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     There is a cup that is taped onto the PVC drain on the prep sink that is now extending into the funnel to create an improper air gap.

     Correction: Provide an air gap on water supply side to protect water supply. Cup was removed during the inspection.

     Code 5-202.13

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 118°F, as cold water is barely coming out of faucet.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils/scoops for items such as custard toppings and flour are stored with handle touching food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Scoops and utensils were repositioned to have handles extended out of food during the inspection.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on table tops.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Cloths moved to buckets of sanitizer during the inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     Drops of grease are noted along the top of the hood.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Tabletop refrigerator for cheese slices, corn dogs, lettuce, tartar sauce, etc is not maintained in good repair and is keeping foods above 41 degrees F.

     Correction: Repair equipment to good condition or remove from premise. Do not store temperature controlled foods in this unit at this time. All temperature controlled foods were moved to a different location during the inspection.

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of bins for dry storage have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The refrigeration units/doors for the various custard toppings and refrigerator gaskets are not cleaned on a routine basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     There are a few ceiling tiles missing in the kitchen.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The wall near the dish machine and the floor in between tables have debris accumulation.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. May 14, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in back of the kitchen is not tight-fitting and light can be seen along the side and bottom.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

3. Apr 28, 2025 Routine · 3 priority, 2 priority foundation, 9 core, 6 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Lettuce and cheeses are up to 50°F in the table top refrigerated case.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Foods removed from the cooler and moved to the walk-in.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE

     Bin lids for dry storage items such as flour and sugar have cracked plastic lids.

     Correction: Discard unsafe equipment and utensils.

     Code 4-101.11 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Bleach sanitizer is not detected in sanitizer buckets located throughout kitchen.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizers were changed out during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink near back of kitchen is blocked by a container of pickles that are draining into the sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Pickles were moved to the prep sink during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cups with no handles are being used to scoop some of the custard toppings.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Cups were replaced with handled scoops during the inspection.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Tabletop refrigerated unit for holding cheese slices, cut tomatoes, lettuce, etc is not maintaining food temps under 41 degrees F.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board is heavily scored and is no longer cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Flat top grill and broiler have much food debris and grease accumulation.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Areas in between equipment and by POS areas have food debris accumulation.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes of single-service food containers and cups are stored on the floor.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Items were moved off the floor during the inspection.

     Code 4-903.11 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in back of the kitchen is not tight-fitting and light can be seen along the side and bottom.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at back central handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     INTENSITY - LIGHTING

     Multiple lightbulbs are burnt out in the kitchen hood where food is being cooked and grilled. .

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

4. Nov 9, 2023 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Freezer for burger patties, chicken, and fish at the cookline has doors that are taped. .

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

5. Nov 2, 2023 Routine · 2 priority, 3 priority foundation, 7 core, 3 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee observed not following proper handwashing procedures. Employee rinses dirty hands off with pre-wash sprayer. Employee does not use a handwash sink or soap.

     Correction: Train food employees in proper handwashing techniques. Person-in-charge reviewed handwashing procedures with staff.

     Code 2-301.12 (B)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     At cookline refrigerated unit, lettuce is 45-65°F, cheese is at 45 degrees F, and corn dogs are at 53 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Discontinue using refrigerated unit until it maintains temps under 41 degrees F. Foods were moved/discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Chicken and cajun chicken cooked the day before are not date marked. .

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Foods were dated during inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Interior and exterior of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Employee started to clean ice machine during inspection.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working container of delimer not labeled with common name of product.

     Correction: Label working containers with the common name of the material used. Spray bottle contents were discarded during the inspection.

     Code 7-102.11

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Delafield refrigerator in front service area is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device. Thermometer provided during inspection.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Freezer for burger patties, chicken, and fish at the cookline has doors that are taped. .

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Broiler and flat top grill are soiled with grease and food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The area between the cold and hot hold units is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Ceiling tiles are missing from back of kitchen.

     Correction: Replace missing tiles. Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights back part of kitchen near walk-in freezer are missing light shield over lightbulbs.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     Employee handwashing signage is missing from women's restroom.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14