Ole Time Buffet

Observed meatballs in the the spaghetti at 119. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed the PIC stated that the meatballs are cooked separately and then added. PIC tossed the spaghetti.

Observed pig feet that had been placed in the walk in cooler on last night at 51F. (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. PEHS informed the PIC to ensure items are properly cooled. PIC discarded the pig feet.

Observed damaged floor tiles and coving (missing or requires sealing) in various areas of the facility(servers stations, kitchen, walk in freezer). EHS informed the PIC of the need to repair the noted areas.

Observed multiple pans of MacNCheese in the warming cabinet with temperatures between 107-131F. 2. Food for which the manufacturer has provided information that it has not been processed to control pathogens, when used in ready-to-eat foods or offered for human consumption, shall be cooked according to a time and temperature appropriate for the food.PEHS informed the PIC, who then pulled the pans for the cook to reheat.

Observed everything on the salad well and dessert well with temperatures ranging between 50-56F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. EHS informed the PIC to discard the items since that had been placed on the line around 9 AM.

Observed baked chicken in the warming cabinet at 128F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P EHS informed the PIC of the need to reheat.

Observed waiters station handsink on the both sides of the facility with no hot water; roughly 76F. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the manager that the sinks should be serviced as the hot water minimum is 85F.

Observed male employees working without beard guards. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.EHS informed the PIC of the need for staff with hair longer than 1/2 an inch to wear hair restraints.

Observed excessive pans and containers stored as clean that were wet-stacked.(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the PIC of the need to allow items to drain dry before stacking and facility is to re-wash items.

Observed facility's need to deep clean walls, flooring and ceiling food debri and dust accumulation. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to routinely clean the facility to prevent build up.

Observed facility's need to remount the handsink in the dish pit area and replace covering over all light fixtures with missing panels. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to repair all items that are damaged or missing components.

Observed items on the buffet line and in the warming cabinet that were stated to be reheated items that were not within temperature. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. EHS informed the manager and the items were moved to the stove and oven to be reheated.

Observed waiters station handsink on the both sides of the facility with no hot water; roughly 68F. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the manager that the sinks should be serviced as the hot water minimum is 85F.

Observed light around the back door; minimal light around exit door in the right waiters station and outdoor wall venting that needs to be sealed off the prevent entry of pests. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

EHS spoke with management about sealing off all openings around doors and create a flush seal around wall vents(leading outdoors).

Observed loose handsink fixture on ladies restroom. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the manager of the need to have the fixture tighten to the sink.

Observed various areas of the facility in need of repair(damaged floor tiles-water pooling creating a sour odor, coving/baseboards, walls, handsink remounting, etc). (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the manager of the need to speak with the owners about the needed repairs to the facility.

Observed facility's need to clean under all equipment in the kitchen and buffet units. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the manager of the need to clean routinely.

Observed wiping cloths across facility kept in buckets with no sanitizer

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Corrective action: Buckets were redone, with higher concentration 400ppm.

Observed ice accumulation within walk in freezer door frame with Ice build up.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Corrective action: Spoke with PIC to remove build up.

Observed floating particle within chicken broth mix container.

Corrective action: Item discarded, spoke to PIC to have food properly covered.

Observed cornbread mix (containing liquid egg), mac and cheese and chicken broth within walk in cooler with temperatures of 43F-47F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Unit was on defrost mode and cooler had been opened and closed regularly due to lunch time. After defrost the unit went from 45F ambient to 39F. Spoke to PIC to cool items to 41F or below as soon as possible or discard

Observed raw fish within ice bath placed about an hour before inspection at 55F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Placed back within walk in cooler.

Observed 2 plates of BBQ within hot box at temperature of 120F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Food was placed around 1:30 min before inspection. Requested items be reheated to 165F.

Observed sink in work area to the right of build and sinks within female bathroom with waters temperatures of below 85F.

511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Corrective action: Spoke to PIC to have water reach at least 85F or above.

Observed wiping cloths across facility kept in buckets with no sanitizer.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Corrective action: Spoke to PIC to have wiping cloths in use kept within a bucket with sanitizing solution.

Observed meshing within vent hood towards the left side of the facility broken.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: SPoke to PIC to have meshing replaced.

Observed warming cabinet (hot box) next to bbq cooker in the back of the facility with ambient temperature readings of 120F.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Removed all items within cabinet and placed within functioning unit and items below 135F reheated to 165F.

Observed:

-Broken floor tiles throughout facility

-Ice accumulation within frame of walk in freezer and flooring disrupting opening and closing of the door.

-Debris accumulation within corners of the main kitchen and corners of the walk in coolers.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Corrective action: Spoke to PIC to have facility cleaned, clean walk in freezer and repair broken floor tiles and flooring.

EHS observed three of the three can opener teeth in the main kitchen with buildup on food contact surface.

Food contact surfaces are to be cleaned at least every 4 hours throughout the day.

PIC to clean affected openers.

EHS observed severely leaking cooling unit in hallway walk-in cooler between the main WIC areas dripping water near trays of raw meat.

Food shall be protected from contamination.

PIC to move trays from dripping areas in WIC under cooling unit.

EHS observed:

• grills of drying rack by dish pit in front of ice machines with significant residue buildup.

• buildup of grease/dust on muzak machine above warming cabinets by dish pit.

• buildup of grime/debris on lower two levels of breading cart.

Non-food contact surfaces of equipment shall be kept free of accumulations.

PIC to clean affected areas.

EHS observed:

• ceiling tiles of main kitchen above grill station with buildup of grease and stains.

• ceiling tiles above breading area by rear exit with buildup of grease and stains.

• walls of breading area by rear exit with buildup of grease and stains.

Physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to have affected areas cleaned or replaced. PIC states that pressure washing is due the week of inspection.

EHS observed employee operating warewashing machine go from dirty dishes to clean dishes without washing hands. Violation: employees shall wash hands after handling soiled equipment and utensils. CA: spoke with PIC to remind employee that when operating machine the need to wash hands when moving from dirty to clean side.

EHS observed ware washing machine stated to be and with sanitizer dispenser being operated without sanitizer. PIC stated that Eco-lab had raised rinse temperature to use as high temp sanitizing. Temperature reached 141F Violation: ware washing machines shall reach final rinse temperature of 180F for temperature sanitizing. CA: PIC is calling Ecolab to work on machine and is using 3C sink until corrected.

EHS observed hole in wall where daylight was coming through in breading room. Violation: establishment shall be protected from entrance of rodents and insects by filling holes in walls, ceilings and floors. CA: repair hole to prevent potential entry of pests.

EHS observed back door with screen being used as entrance and exit to dumpster area and door is not self closing. Violation: facility shall be protected from entrance of rodents and insects by having tight fitting, self closing, and solid doors. CA: make door self-closing or keep shut at all times.

EHS observed employee operating ware washing machine take clean plates and dry with cloth towel. Violation: equipment and utensils shall be allowed to air dry or be used after adequate drainage.

CA: EHS spoke with PIC to let employees know to allow plates to air dry.

EHS observed food contact surface of ice machines with pink/black accumulations on baffle where ice drops down into storage area. Violation: food and non-food contact surfaces of equipment shall be kept free of accumulations. CA: drain and clean ice machines.

EHS observed facility with walls and ceilings throughout kitchen in need of cleaning due to grease accumulation. Violation: physical facilities shall be kept clean and in good repair CA: clean walls and ceilings; if will not come clean repaint white.