Ole Times Buffet

Observed during the course of this inspection that the facility was not properly documenting 4 hr discard times and adjusting them whenever new foods were placed on the hot bar and dessert area. COS: Glynn EH instructed management to place new pans and food on the lines and to have staff properly document the new 4 hr discard times. CA: Glynn EH instructs management to ensure that staff is properly trained to have the 4hr discard time documented from when foods were removed from refrigeration at 41 deg f or below/ or from hot hold at temps of 135 deg f.

Observed during the course of this inspection that peach cobblers were being stored at the dessert area warmer cabinet at temps of 120/110 deg f. The cabinet door was damaged and would not close. COS: Cobblers were discarded. CA: Glynn EH instructs management to ensure that the equipment is repaired and all tcs foods are hot held at temps of 135 deg f or above. CA: Glyb

Observed during the course of this inspection that the facility was not properly documenting 4 hr discard times and adjusting them whenever new foods were placed on the hot bar and dessert area. COS: Glynn EH instructed management to place new pans and food on the lines and to have staff properly document the new 4 hr discard times. CA: Glynn EH instructs management to ensure that staff is properly trained to have the 4hr discard time documented from when foods were removed from refrigeration at 41 deg f or below/ or from hot hold at temps of 135 deg f.

Observed during the course of this inspection that the facility refuse area was maintained in an unclean state. There was old grease and wastewater from cleaning the area/equipment and trash behind the fenced in area. CA: Glynn EH instructs management to adjust the refuse area so that the trash and grease are not deposited behind the fence and are properly disposed of and the area can be maintained clean.

Observed during the course of this inspection that a handwashing sink located inside of the walk in cooler connected to meat storage had debris stored inside of it. COS: Items were removed. CA: Glynn EH instructs management to ensure that all handwashing sinks are maintained in a way that they can be used at any time and are only used for the purpose of handwashing.

Observed during the course of this inspection that the ice machine located inside the main kitchen area displayed buildup on an ice dispensing surface. COS: Management immediately began to discard ice to clean and sanitize machine. CA: Glynn EH instructs management to ensure that all food contact surfaces are being cleaned frequently enough to keep them sanitary and "clean to sight and touch".

Observed multiple non food contact surfaces such as the tops of storage container and equipment inside of the walk in coolers that displayed old food/ dust and debris buildup on them. CA: Glynn EH instructs management to ensure that all non food contact surfaces of equipment are being cleaned frequently enough to keep them from showing grease/dust/debris buildup.

Observed during the course of this inspection that the facility has multiple walls displaying chipped paint and other areas of disrepair on door frames and other areas of the physical facility. CA: Glynn EH instructs management to increase the frequency that they repair and maintain the paint on the walls and other parts of the facility.

Observed during the course of this inspection that cooked pork butts in the meat walk in cooler & pizza sauce in the dessert/pizza walk in cooler being stored above 41 deg f. COS: Out of temp items were discarded. CA: Management stated that staff will be trained that all tcs food items are to be stored at 41 deg or below when in cold storage. Staff will be re trained on temperature monitoring procedures.

Observed during the course of this inspection that the facility had multiple bottles of dawn dish soap stored above food storage equipment and clean utensils and that in the dry storage room myriad chemicals were being stored above single service items. COS: Dawn dish soap was moved immediately. CA: Management stated that staff will be trained that any and all chemicals /potentially toxic substances must be stored below: food, food storage/prep equipment & single service items.

Observed facility with sanitizer buckets with low-no sanitizer concentration at the time of this inspection. COS: PIC replaced all sanitizer buckets with sanitizer at correct concentration levels. CA: Ensure sanitizer buckets are being replaced frequently enough to prevent food build up in bucket and maintain proper concentration levels.

Observed black build up on gaskets of walk in cooler, freezers, and cooler AC units at the time of this inspection. CA: Increase cleaning frequency to prevent build up. Replace gaskets as needed.

Observed not in use knife magnets with rust like build up on them at the time of this inspection. CA: Increase cleaning frequency to prevent build up, ensure knives are completely air dried before placing them on magnet, replace magnets as often as necessary to ensure they remain in good condition.

Observed build up of dust and debris in AC vent. Observed staining on walls and ceiling tiles of main kitchen. Observed tiling chipping in main kitchen. CA: Increase cleaning frequency and make repairs to damaged areas. reeducate staff on importance of maintaining cleanliness.

Observed Multiple canned foods being stored with severe dents at the time of this inspection. These cans were not segregated or labeled not for use. COS: PIC discarded dented cans. CA: Reeducate staff on importance of inspecting food products when they come in and discarding or segregating damaged items and not using them.

Observed 4 hot holding units (2 tall cabinets) holding TCS meat products below 135F at the time of this inspection. COS: PIC discarded TCS products and placed cabinets out of order. CA: Ensure that all TCS products are stored at or above 135F or below 41F at all times. Contact Glynn EH once cabinets are repaired for follow up confirmation.

Observed facility with high temp dish machine not reaching 160F surface temp for dishes at the time of this inspection. High temp test strips did not indicate a surface temp of 160F. Dish machine gauges indicates a wash cycle of 140F and a rinse cycle of 130F. COS: PIC set up a sanitizer solution for all dishes and utensils to be sanitized in after being washed through dish machine. PIC called ecolab to come out and complete repairs to ensure dish machine is reaching temperature to sanitize surface temp at a minimum of 160F. PIC flipped booster and rinse temp immediately raised to 180F on the gauge. CA: Consistently test dish machine with high temp thermometer or test strips to ensure proper temperature is being reached to complete sanitizing.

Observed mold like build up on the dispensing unit of the front service ice dispenser at the time of this inspection. COS: PIC cleaned and sanitized dispensing unit. CA: Increase cleaning frequency.

Observed top of back kitchen ice machine machine with mold like build up at the time of this inspection. Condensation was touching touching top of machine and then falling down into ice. COS: PIC cleaned and sanitized top of ice machine and discarded contaminated ice. CA: Increase cleaning frequency to prevent build up.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency, replace walls, ceiling tiles, and floor times, and reeducate staff on importance of maintaining cleanliness.

Manager self reported he had a "stomach bug" but was still working inside the office portion of the establishment at the time of this inspection. CA: Manager stated he will exclude himself while he is showing the listed symptoms and will reeducate all staff on when to exclude/restrict.

Observed a waitress sneeze into her arm and hands while in the drink prep area then proceed to make a drink for a customer at the time of this inspection. COS: Manager informed the waitress to wash her hands. CA: Manager stated staff will be retrained on proper times to do hand washing.

Observed facility using time as a public health without time stamps and written procedures at the time of this inspection. COS: Manager discarded TCS food not being held at 41F or below without the time properly logged. CA: Food not being maintained hot (135F or higher) or cold (41F or less) shall be time logged with a start temp and time and should be disposed of after 4 hours.

Observed manager not ensuring employees are trained properly for everyday tasks they must complete at the time of this inspection. CA: Manager stated employees shall be retrained to ensure all procedures are followed properly.

Observed containers of food, cooled from the night before, in the walk in cooler without coverings at the time of this inspection. CA: Ensure food is stored covered to protect from potential contamination.

Observed a can opener inside the dessert area with severe food build up on the food contact surface at the time of this inspection. CA: Manager stated the can opener will be cleaned and cleaning frequency shall increase to prevent build up.

Observed sanitizer in the dessert area, main kitchen prep area, and waitress area with a low concentration of sanitizer at the time of this inspection. COS: Staff remade the sanitizer until it tested the correct concentration. CA: Manager stated staff will be retrained to ensure the sanitizer is the correct concentration before using it.

Observed items in all 3 WICs without proper date labeling at the time of this inspection. CA: Manager stated staff will be retrained to ensure items are dated when being stored.

Observed sanitizer inside the salad prep/bar area above the proper concentration at the time of this inspection. COS: Staff member removed most of the contents of the bucket and replaced it with more water until it was at the proper concentration. CA: Manager stated staff will be retrained to test sanitizer and ensure it is the proper concentration before using it.

Observed flies inside the main kitchen and in the front food service area, with flies landing on items on the buffet at the time of this inspection. COS: Food flies have landed on was discarded. CA: Manager stated pest control shall be contacted to solve the issue.

Observed bins inside all WICs being stored without proper labels with the common name at the time of this inspection. CA: Manager stated labels will be provided and staff will be retrained to ensure labels are placed when they are stored.

Observed single service items being stored on the floor inside the dry storage area at the time of this inspection. CA: Manager stated items will be removed from the floor and staff will be retrained to ensure items are not being stored on the floor.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency and reeducate staff on importance of maintaining cleanliness.

Observed containers of food, cooled from the night before, in the walk in cooler without coverings at the time of this inspection. CA: Ensure food is stored covered to protect from potential contamination.

Observed ice scoop being stored on top of dirty ice machine at the time of this inspection. COS: PIC removed ice scoop and placed it in 3 compartment sink to wash, rinse, and sanitize. CA: Ensure in use utensils are stored in a clean and sanitized area.

Observed build up of black debris on non food contact surfaces of cooking equipment at the time of this inspection. CA: Increase cleaning frequency to prevent build up.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency and reeducate staff on importance of maintaining cleanliness.

Observed ceiling tiles damaged or not in place at the time of this inspection. CA: Ensure tiles are in place and not damaged.

Observe puddings and dump cakes being stored above 41F at the time of this inspection. COS: PIC using proper time as a public health and discard after 4 hours of being out. CA: Ensure cold hold units are being properly holding foods 41F or less.

Observed multiple foods being hot held below 135F at the time of this inspection. COS: PIC will use proper time as public health and will discard foods not eaten in 4 hours. CA: Ensure hot hold units can hold 135F or higher.

Observed facility using time as a public health without time stamps and written procedures at the time of this inspection. CA: Food not being maintained hot (135F or higher) or cold (41F or less) shall be time logged with a start temp and time and should be disposed of after 4 hours.

Observed containers of food, cooled from the night before, in the walk in cooler without coverings at the time of this inspection. CA: Ensure food is stored covered to protect from potential contamination.

Observed facility with pies and cheese cake slices on a rack without coverings at the time of this inspection. CA: Ensure foods are covered to protect from potential contamination.

Observed cups without handles being stored haphazardly in topping containers at the time of this inspection. CA: Ensure scoops are being stored in a way to ensure where the hands are touching the cup/ scoop does not touch the food product.

Observed facility missing test strips for sanitizer at the time of this inspection. CA: Ensure facility has test strips and are using them when making sanitizer solution.

Observed facility missing thermometers in their cold holding and hot holding units at the time of this inspection. CA: PIC will ensure all units have temperature measuring devices.

Observed staff missing temperature measuring devices as they prepared and cooked food at the time of this inspection. CA: PIC will provide probe thermometers to staff to ensure food is cooked and stored at proper temperatures. PIC will educate staff on cook temperatures and storage temperatures of all foods prepared on site.

Observed dust build up on display lights over salad service station at the time of this inspection. CA:PIC will reeducate staff to increase cleaning frequency to prevent potential contamination.

Observed severe build up of grease on the ventilation hood above the fryers and flat top cooking area at the time of this inspection. CA: PIC will reeducate staff to increase cleaning frequency to prevent potential contamination.

Observed severe drain fly infestation in both server stations at the time of this inspection. CA: Treat facility for unwanted pests and clean out floor drain under ice machine to decrease pest attraction.

Observed multiple hot holding units with damaged gaskets preventing proper sealing at the time of this inspection. CA: PIC will replace gaskets

Observed build up of black debris on non food contact surfaces of the drink dispensers at the time of this inspection. CA: PIC will reeducate staff to increase cleaning frequency to prevent build up.

Observed severe build up of grease along sides of fryers and oven as the time of this inspection. CA: PIC will increase cleaning frequency to prevent build up.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency and reeducate staff on importance of maintaining cleanliness.