Plantation Buffet

Hot water not provided at hand sink in ladies room. Corrective action (CA): All hand sinks shall be provided with water at least 85F.

Observed black mold like substance on the interior surfaces of the ice machine. CA: Bulk ice machine shall be cleaned frequently enough to preclude mold growth.

Written notification declaring the presence of major food allergens in unpackaged food not provided to customers.

Observed buildup of grease/debris on floors and walls in kitchen.

Observed milk in kitchen reach-in cooler (RIC) and pulled pork, chicken, and rice in back storage RIC held at temperatures >41 F. CA: All time/temperature control for safety (TCS) foods must be held at 41 F or below for cold holding. Milk discarded, pulled pork and chicken/rice moved to functioning RIC and discard date changed from 7 days to 4 days.

Observed chlorine concentration in dishwash machine at 0ppm. CA: Dishwash machines utilizing chlorine sanitizer shall have a chlorine concentration between 50-100ppm. Person in charge (PIC) replaced sanitizer line to effectively pull 50ppm chlorine into dishwasher.

Dining tables sanitized using one bucket method. CA: Dining tables shall be sanitized using either two bucket method or sanitizer spray and single use paper towels. COS: Two bucket method implemented. Observed mold on back wall of bulk ice machine. CA: Bulk ice machine shall be cleaned frequently and thoroughly enough to preclude mold growth.

Kitchen RIC and back storage RIC not operating at 41 F or below. Do not use for TCS food storage until serviced and operating properly.

Observed buildup of grease/debris on floors & walls in kitchen.

Multiple time/temperature control for safety (TCS) foods held above 41F in kitchen cooler. CA: TCS foods shall be maintained at 41F or below in cold holding. Items discarded.

Observed employee drinks in kitchen without lids or straws. Corrective action (CA): Employee drinks shall be stored in single-use cups with lids and straws.

Hot water not supplied to kitchen handwash sink. CA: Handsinks shall be supplied with water at least 100F.

Kitchen cooler not functioning properly. Do not use for TCS food storage until serviced and operating properly.

Observed buildup of grease/debris on floors and walls in kitchen. Observed damaged floor tiles in kitchen.

Observed numerous time/temperature control for safety (TCS) foods held above 41F in cold holding. Corrective action (CA): TCS foods shall be maintained at 41F or below in cold holding. 4 hour hold time placed on food on cold line, with food to be discarded at 2:00 pm. DO NOT KEEP OR REUSE LEFTOVERS. Use 4 hour hold time on cold line until unit is capable of maintaining proper temperature. Items in reach-in cooler (RIC) discarded.

Observed cans of food in dry storage not stored 6" above floor.

Observed multiple wet wiping cloths stored on counters in kitchen. Store in sanitizer bucket between uses.

Old cardboard used as floor liner in kitchen.

Cold line and back RIC not maintaining proper temperatures. Use 4 hour hold time on cold line; do not use RIC for TCS storage until serviced. Filter missing in vent hood.

Observed buildup of grease/debris on floors and walls in kitchen. Observed damaged floor tiles.

Observed buildup of dust on air ducts in kitchen.

Chlorine sanitizer at dish machine measured at a concentration of less than 50 ppm. Corrective action (CA): Chlorine sanitizer is to be dispensed at a concentration of 50-100 ppm. Do not use dish machine for sanitizing until operating properly - sanitize in 3-compartment sink.

Containers of black eyed peas and collard greens in back cooler not labeled with 7-day discard date. CA: All cold-held, ready-to-eat, time/temperature control for safety (TCS) foods held longer than 24 hours are to be properly labeled to indicate the 7-day discard date. Prep dates verified and placed on containers.

Observed chicken livers thawing in a bowl of standing water on kitchen counter. Thaw 1) in cooler, 2) under running water <70F, or 3) in microwave as part of cooking process. Livers transferred to fryer for cooking.

Observed buildup of grease/debris on floors in kitchen. Floor tiles in poor repair.

Milk in back reach-in cooler greater than 41F. Milk was placed in unit 2 hours prior to inspection and was moved to properly functioning cooler during inspection.

Dairy cooler in backroom unable to maintain foods at or below 41F. Do not store time/temperature controlled for safety (TCS) foods in unit until it is repaired and able to maintain foods at or below 41F.

Observed build-up of grease and debris on floors in kitchen.