Ole Times Country Buffet

Mac Cheese(128 deg. f), Baked Chicken( 120 deg. F), and Black eye Pea(121 deg. f) hot holding in the warming cabinet. Alfredo chicken ( 130 deg. F), Chicken dumplings (109 deg. F), Chicken ( 115 deg. F) and fish (100) hot holding on the buffet. CA: All hot holding shall be maintained at 135 deg f or above. COS: All foods reheated during inspection to temperatures at or above 165. Fish was discarded during inspection.

Cooling temperature for Tomato gravy prepped at 1000 Initial temp is 119 deg. F at 10:30am Final temp. is 100 deg. F at 1:00pm.

Cooling temp, for gravy Initial temp. is 135 at 10:30am Final temp. is 95 at 1:00pm.

CA: 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

COS: Food were discarded

Rat droppings was seen at the dry storage area and rat trap was positioned close to clean towels. CA The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests; Facility has 72 hours to clean dry storage area and move the clean towels to another location. Will recheck in 72 hours.

Baked chicken (112 deg f), fried chicken (120 deg f), and okra (100 deg f) hot holding below 135 deg f. CA: All hot holding shall be maintained at 135 deg f or above. COS: Discarded during inspection.

Raw chicken in the walk in cooler stored above pork in the walk in cooler, and raw chicken stored above banana pudding. CA: Food shall be protected from cross contamination by: separating raw animals foods during storage, preparation, holding and display from ready to eat food by separating each food in equipment so that cross contamination is prevented. COS: Moved during inspection.

Pasta salad (66 deg f), egg (66 deg f), and chicken salad (50 deg f) cold holding on the salad bar below 41 deg f. CA: TCS food cold holding shall be maintained at 41 deg f. COS: Discarded during inspection.

Baked chicken (110 deg f), fish (112 deg f), ribs (122 and 125 deg f), fried chicken (125 and 130 deg f) hot holding on the hot bar at temperatures below 135 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Discarded during inspection. Water in the steam table was low. Refilled during inspection.

Dish machine was registering at 0ppm. CA: A chemical sanitizer (chlorine) used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be 50 ppm. COS: Bucket of sanitizer empty. Replaced with a new one, and then registered at 50 ppm.

Pipe going to drain missing under the dish washer. Pipe under dish washer needs to be slid above the drain. Sink leaking into bucket under the meat sink, and needs to be repaired. CA: All plumbing systems shall remain in good repair.

Observed build up of food and grease residue on the outside of the cooking equipment that needs to be cleaned. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Grease receptacle has a build up of grease on outside of receptacle, and on the concrete pad. Needs to be cleaned. CA: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean

Observed build up on the side wall by cooking area that needs to be cleaned. Observed build up of residue on the wall behind the cooking equipment that needs to be cleaned. Observed build up on the ceiling tiles to the right of the fryers that needs to be cleaned or replaced. Ceiling tile missing next to the oven in the main kitchen that needs to be added. Ceiling tile missing in waiter station that needs to be added. Ceiling tile in dry storage area damaged, and needs to be replaced. Observed build up on the wall and ceiling tiles above the oven in the dessert area that needs to be cleaned. CA: All physical facilities shall be maintained clean and in good repair.

Observed cracked floor tiles under the fryers. Grout missing in dish area. Grout missing in prep sink area. CA: All floor shall be maintained smooth and easily cleanable.

Wall on the mop sink damaged and needs to be repaired. CA: Walls shall be sealed to provide a smooth, nonabsorbent, easily cleanable surface.