CHAPTERS LIVING OF BUFORD

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. Person in charge (PIC) unable to convey knowledge of food allergies & symptoms. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(b)Employees who were actively washing their hands were not following the proper cleaning procedure. They used cold water; they didn't wet their hands before applying soap, they turned the water off with clean hands, etc. Training provided. // Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water;P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure,P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;P (iv) Thoroughly rinse under clean, running warm water;P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.P 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. Corrective Actions: Employees rewashed their hands following the cleaning procedure discussed. //

8-2B: .07(6)(b)Unlabeled bottle of chlorine & water on prep table. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

8-2B: .07(6)(c)2 chemical bottles were stored on the prep table, next to the toaster, steamer. Purell sanitizer bottles were stored above/next to food on storage shelves. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals moved to another location. //

10D: .04(8)(b)Obsered expired food in the cooler & in storage. Yogurt expired 10/15/2025. Coconut milk expired Nov 07 2024. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P)

10D: .04(4)(d)Unlabeled containers of vegetable oil, cornmeal were kept in kitchen. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

12A: .04(4)(q)Honey was stored on the rim of the hand sink rim/counter in the butler's pantry. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12B: .03(5)(i)An employee with a beard was not wearing a beard restraint while prepping food. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put a beard restraint on. //

12B: .03(5)(g)An employee who was carrying tomatoes out of the walkin cooler with his bare hands was wearing bracelets. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)

12C: .04(4)(m)Soiled/wet wiping cloths were stored on prep counter/table in the butler's pantry. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)

14B: .05(10)(e) 1,2,4The is no splash guard & no physical separation between the dish machine sprayer sink & the adjacent prep table where the toaster is kept. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)

14C: .05(10)(e)1&3Single-use food containers were removed from the original packaging & was stored with the food contact surface up. Single-use gloves, lids, straws were stored on rim of the hand sink/counter in the butler's pantry. Sharpies/markers were stored in the same container with single-use utensils. // Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

2-2A: .03(2)(m)The facility was unable to provide in a verifiable manner that all employees present during today's inspection was aware of their responsibility to report foodborne illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

15A: .05(1)(i)The prep table shelf next to the dish machine was rusted/corroded. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15A: .05(6)(a)Prep cooler gasket was torn. Damaged utensil/handles on utensils stored clean. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Facility does not have a chlorine test kit for the dish machine. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(a)2,3Sticker residue/old labels left on food containers stored clean & in use. Dust/debris accumulated on storage room shelves. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17B: .06(5)(k),(l)Missing lids on dumpster. The door of the dumpster was left open. // Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (C)

17C: .07(5)(a),(b)1,2,3Spilled food, dirt, debris found on walls, floors under the dish machine, in storage room, on the side of the ovens. Missing cove base by the ovens.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2A: .03(4)(a)(b)(c)(e)(f)PIC unable to convey knowledge of the employee health policy: 5 symptoms, 6 diseases and requirements for exclusion, restriction, reporting & return to work requirements. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

2-2B: .03(5)(j)1&2Employee drinks in unapproved containers (water bottles, multi-use cup, cup with no lid & no straw) stored on prep surfaces throughout kitchen. PIC stated employees drink from the containers in the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink discarded or transferred to an approved single-use cup with a lid & straw which was then stored on the shelf below the prep table. //

2-2D: .06(2)(c)Water at the employee restroom hand sink was 80ºF // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce stored above ready-to-eat food in the walkin cooler. Raw shell eggs stored above ready-to-eat food in the prep cooler. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Unwashed produce moved below ready-to-eat food. Raw shell eggs moved to the bottom shelf in the walkin cooler. //

4-2B: .05(7)(c)The interior cavity of the microwave has food buildup & was last cleaned last week. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. (C)

4-2B: .05(7)(b)Fry baskets that were last used 10/30/2025. // If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. (P)

6-2: .04(6)(g)Open container of milk that was opened 11/2 was not date marked. Open package of pepperoni (in freezer) that was opened 11/2 was not date marked. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food date marked. //

11C: .04(6)(c)Observed raw fish thawing in sink in standing room temperature water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Water was turned on to circulate water. //