BUDS CHICKEN & SEAFOOD

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine ice chute at front counter soiled with black mold like substance- operator cleaned and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler - employee food stored over restaurant food - operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Mashed potatoes 110F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. At storage shelf by back prep area stop sale two dented cans of corn .

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near back prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink- stored above bags of chicken flour at dry storage area- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front counter hand wash sink- small container inside sink- operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink- by front counter- operator provided. Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cookline- Cooked fish 134F- cooking- operator placed in fryer to finish cooking- operator cooked to 183F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand Scrub/ brush- stored inside handwash sink - operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Single service plates stored on floor- operator moved off floor. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at rear of fryers.

Basic - Water leaking from pipe and/or faucet/handle. Observe at hand wash sink by walk-in refrigerator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at dining room soda machine soiled, area around nozzles at drive thru soda machine. Discussed with operator

Basic - Buildup of food debris/soil residue on equipment door handles.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off . Manager opened the valve checked 104 f Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken batter, fish batter, corn fritters mix not time marked. Per operator product stored for approximately 30 minutes. Operator time marked for the remaining time of 3.5 hours Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with bleach stored right next to a case with ketchup packages under steam table. Observed two bottles of grill cleaner stored on shelf above clean utensils side on 3 compartment sink. Operator stored properly Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.At 200 ppm chlorine. Operator corrected to 100 ppm chlorine Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink.

Basic - Floor area(s) covered with standing water. Under convention oven on prep area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.next to 3 compartment sink. Emailed sign to operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (48°F - Cold Holding) per operator product held less than four hours in the reach in cooler unit next to the fryer. Per operator product haven't been prep or portion today. Operator decided to discard product. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator changed sanitizer solution Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on prep table in the cook line. Operator discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor under the oven in the kitchen. Operator cleaned the area. Corrected On-Site