BUDS CHICKEN & SEAFOODS

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) operator fixed to 50ppm Corrected On-Site

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Breaded fish and shrimp, cut lettuce, sliced tomatoes and sliced cheese on 6 hours plan not monitored for 70 F Advised to take monitor - temperatures taken 41-50 F Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ice scoop at drive through window Discarded Corrected On-Site

Basic - Floor greasy at front counter

Basic - Floor soiled/has accumulation of debris. Between floor tiles in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage rack spray bottle containing bleach not labeled, operator labeled as containing bleach. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Underneath front counter single serve to go container used as a scoop in bucket containing sugar. Operator removed Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator corrected to 100ppm with clorine Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grab raw fish product, placed in fryer, changed gloves and then grabbed bread but never washed hands. Employee washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed container of degreaser stored next to boxes of ketchup in dry storage. Operator corrected by removing degreaser to another location. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corn mix at 1:43 (68F - Cooling); Since 1:35 , 2:18pm same temperature, at this current rate product will not reach 41F within 4 hours. Stored in covered containers inside walk in cooler. Operator removed product to walk in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in food prep area. operator removed to be cleaned. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employee hired less tan 60 days,no reporting agreement, Inspector will email copy of form to operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink cup in food prep area. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar underneath front counter with no labeling. operator labeled container with sugar label, and several containers of salt in dry storage with no labeling. Operator corrected by labeling containers. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At prep area; corn fritter batter has no time marking. Operator stated being held less than 1 hour, placed appropriate time mark. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front counter; hand wash sink used to store/fill pitcher of water. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At back kitchen upright stainless reach in cooler; raw scallops 46°F, raw clams 47°F. Items time marked for 6 hour holding time. Not on written plan. Operator stated being held using TPHC and added items to written plan. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- fritter dough . As per operator on time for 15 minutes. Time marked. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand soap stored above sugar bag in dry storage area. Operator removed. Corrected On-Site

Basic - Food stored on floor. Box with ketchup packets stored on the floor by the register. Operator stored properly. Corrected On-Site

Basic - Ice buildup walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser has build up of black like mold growth.