Tim's Country Cooking Buffet

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

Observed TCS foods do not meet temperature requirements of 135 degrees F or above.

Observed TCS foods, based on observed times and temperatures and interview with Person in Charge, are not cooling adequately for safety.

Observed open employee drink stored in dish room and an employee drink stored above the clean eating utensils in front at buffet area.

Observed TCS foods do not meet date marking requirements for cooked foods being held for more than 24 hours.

Observed raw fish and chicken is being stored in containers with undrained ice.

Observed wiping towels wet with food debris are not being stored in sanitizer in between uses.

Observed most recent routine inspection score is being blocked from customer view.

Observed raw turkey is stored above pot of dressing mix, fruit, and condiments in outside walk in cooler.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature of 41 degrees F or below (See *)

Observed TCS foods do not meet temperature requirements of 135 degrees F or above. (See **)

Observed TCS foods are not cooling adequately for safety. (See ***)

Observed employee personal food stored in cooler.

Observed the hand sink is used to put water into container of rice that was placed into the steam table.

Observed TCS foods that are kept for more than 24 hours are not discarded by (7) days.

Observed single-use gloves are being used for more than one task and not discarded.

Observed coolers do not all meet temperature requirements of 41 degrees F or below.

Observed employee personal food and drinks improperly stored in coolers and next to equipment and food for customer.

Observed containers of food on the floor in walk in cooler outside (bus tubs of raw fish) and beverage station (bucket of sugar).

Observed wiping towel bucket with sanitizer is being stored next to food and equipment on prep table in kitchen.

Observed bucket for wiping towels is being made at sink designated for washing of fruits and vegetables.

Observed coolers do not all maintain 41 degrees F or below (ex. cooler by ice machine, cooler in out building).

Observed employee personal items are being stored next to and/or on top of items used to prepare customer foods (ex. jackets)

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below (See *)

Observed TCS foods do not meet temperature requirements of 135 degrees F or above. (See **)

Observed TCS foods, based on observed times and temperatures and discussion with food employees, are not cooling and/or did not cool adequately for safety. (See ***)

Observed TCS food items that are ready to eat and kept for more than 24 hours are not date marked and/or kept past (7) days.

Observed improper cooling methods are being used for TCS foods. Do not place in large pans with high quantity of foods and do not use "working" coolers that are in constant use.

Observed raw beef items are being thawed at room temperature on meat prep sink drain board.

Observed score to most recent routine inspection is blocked and not visible to the public.

Observed foam and tape are used to cover handles of equipment in kitchen.

Observed dish machine is not dispensing sanitizer. Food handler changed chemical and primed the unit.

Observed employee personal items stored throughout kitchen (ex. jackets, purses, drinks with proper lid and straw, glasses, etc.) on food items and prep surfaces.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below (See *)

Observed TCS foods do not meet temperature requirements of 135 degrees F or above for hot holding. (See **)

Observed TCS foods, based on observed times and temperatures and discussion with food handlers, are not cooling adequately for safety. (See ***)

Observed employee personal items improperly stored above food prep areas.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below (See *) Repeat

Observed TCS foods do not meet temperature requirements of 135 degrees F or above (see **) Repeat

Observed TCS foods, based on conversation with food handlers and observed times and temperatures, are not cooling adequately for safety. (See ***) Repeat

Observed food handlers are eating in the kitchen.

Observed employee uses hand sink to rinse out wiping towels.

Observed improper cooling methods are used to cool prepared TCS foods.

Observed employee personal items stored on racks next to clean equipment and on shelves above food items.

Observed TCS foods do not meet temperature requirements of 41 degrees F or below in cold holding units. (See **)

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135 degrees F or above in hot holding equipment. (See *)

Observed TCS foods did not cool adequately for safety to 70 degrees F in 2 hours or less as required. (See ***)

Observed Time/Temperature Control for Safety (TCS) foods do not all maintain 41 degrees F or below.

Observed TCS foods do not all maintain 135 degrees F or above during hot holding.

Observed TCS food items did not cool to 41 degrees F or below within (4) hours where required and/or to 70 degrees F in (2) hours where required.

Observed improper cooling methods are in place for TCS foods. Prepared items are being cooled in the following ways: left on speed rack at room temperature, placed in large/deep containers that are sealed and stacked, in coolers that are for constant service, in pans on prep table at room temperature.

Observed most recent routine inspection is not posted.

Observed non food contact surfaces are not clean (ex. crevices of cook equipment, exteriors of bulk food containers, shelving throughout).