Buffalo's Cafe

Observed stainless steel bowls stored as clean with visible food debri present. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS informed the PIC of the need for staff to re-wash dishes.

Observed multiple units in the facility not in operation: steam wells, prep top, 3-door REF not operating, and the REF drawers not maintaining temperature. PIC informed EHS prior that the unit were not working due to damaged caused by GA Power. Items at the top of the prep table and in the REF drawers were on ice baths and the steam wells were not in use; the 3-door REF still had a tub of ice cream and bread inside; mold builing on shelving. EHS informed the PIC of the issue and he discarded the ice cream. PIC stated that the repair company comes in weekly but only services one unit at a time. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. PIC is to have all equipment serviced ASAP.

Observed drink cup, tumbler, and two phones store on the shelving above the prep top coolers. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC; the drink cup was removed. PIC is to create a designated area for all personal items away from food prep and storage.

EHS observed in dish pit area, containers stored dry on wire shelving in with cracks. EHS also observed in fryer station, lid covering raw chicken wings on ice bath with melted corners (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.

PIC tossed lids, and containers. This was COS.

EHS observed old labels on plastic containers stored wire shelving in dish pit area. EHS also observed on stainless steal containers with food debris on edges PIC moved dishes to 3C sink. This was COS. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed food debris on bottom of reach in freezer in dish pit area. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have bottom of REF cleaned. This must be corrected by 2/21/25

EHS observed cambro containers being wet stacked/not properly drying on wire shelving in prep area of main kitchen.

10. Protection of Clean Items.

(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; and Informed PIC to ensure that dishes are being dried properly. This must be corrected by 12/19/24

EHS observed knives stored behind knife holder in prep area of main kitchen.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and PIC removed knives from behind panel and placed them in 3C sink .This must be corrected by 12/19/24

EHS observed gaps in hood vent system on both sides (fryers and flat top grills) (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. Informed PIC to place spacers in gaps. This must be corrected 12/23/24

EHS observed old labels on plastic containers stored wire shelving. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to ensure that old labels are being removed. This must be corrected by 12/19/24

EHS observed the need to clean all equipment in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean all equipment throughout facility/main kitchen. This must be corrected by 12/23/24

EHS observed debris on drink machine nozzles of soda bags on wire shelving in main kitchen area.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to clean nozzles. This must be corrected by 12/20/24

EHS observed food debris and ice buildup on WIF floor in main kitchen. (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 Informed PIC to clean WIF floor. This must be corrected by 12/20/24

EHS observed the floor unsealed near/behind fryers, next to back hand sink in main kitchen area. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have floor sealed. This must be corrected by 12/23/24

EHS observed ceiling tiles not flushed or in tact above ice machine. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to ensure all ceiling tiles flushed with other ceiling tiles. This must be corrected by 12/23/24