Ole Times Buffet

Observed raw swai fish fillets (66F) above 41F with a lesser amount of ice inside the food-grade container near the cooking area. Possibly there was not enough ice inside the container, which caused the food item not to be held at the correct cold hold temperature. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Food item discarded.

Observed grilled pork chops (129-132F), fried pork chops (121F), and fried fish (125F) below 135F on the self-serve buffet line. Informed that the grilled pork chops were on the line for 15 minutes, but not informed how long the other items were on the self-serve buffet line. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Food items discarded.

Observed raw steak (46 F) with a prep date of 6/10/26 above 41 F inside the meat cooler. The food item was prepped yesterday. The ambient air temperature of the unit at 40 F. When cooling Time/Temperature Control for Safety (TCS) foods that are prepped with ambient temperature ingredients, the food item(s) must cool down to 41 F or below within 4 hours. Corrected on Site (COS): Food item discarded.

The Person In Charge (PIC) is not ensuring the Time/Temperature Control for Safety (TCS) foods are at the correct cold and hot holding temperatures. The PIC must ensure employees are properly cold/hot holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the holding temperatures by using appropriate temperature measuring devices properly scaled and calibrated. Ensure employees are following correct procedures for the food items to maintain them at the correct hot and cold hold temperatures.

The Person In Charge (PIC) is not ensuring the Time/Temperature Control for Safety (TCS) foods are cooling to the correct temperature and following proper cooling methods. The PIC must ensure employees are using proper methods to rapidly cool time/temperature control for safety food that is not held hot or is not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Ensure employees are following proper procedures for cooling TCS foods.

Observed numerous types of gravies and prepped red potatoes inside the walk in cooler not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee datemarked the food containers.

Observed cooked chicken thighs prepped on June 3 stored inside the walk in cooler. A food that requires datemarking shall be discarded if it: Exceeds 7 days. Food was discarded.

Observed a tightly covered container of raw steak that was prepped yesterday. Also, observed several containers of raw swai fish fillets and raw shrimp that were tightly covered and stacked while cooling. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be (i) arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) loosely covered, or uncovered if protected from overhead contamination during the cooling period, to facilitate heat transfer from the surface of the food. The food containers were unstacked and loosely covered, and the raw steak was discarded. Train staff on proper cooling methods.

Observed numerous food containers stacked wet on the storage rack where clean containers are located. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining, ensuring they are not in contact with food. Re-wash, rinse, and sanitize items and allow them to air dry using the pyramid method before they are stacked.

Observed broken floor tile in the dishwashing area, cooking area, and the waitress station across from the restrooms. All physical facilities shall be maintained in good repair. Repair floors.

Observed raw chicken (46°F-52F°F ) inside a bulk container with insufficient amount of ice (only the bottom of the chicken was covered with ice. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee placed more ice on the chicken to decrease the temperature.

Observed cooked pork meats inside the warmer cabinet with a temperature of 72°F-80°F. Per employee the food items were placed inside the warmer cabinet about 30 minutes. Ambient air temperature of the unit is 146°F which is not sufficient for reheating. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F or above. Employee removed the meats to the oven to finish reheating. Train staff on proper warmer cabinet and reheating processes.

Observed several containers of au jus, gravy, and roast beef with no proper date mark inside the walk-in cooler. PIC states the food items were prepared on 3/22/26. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F. COS: PIC created labels for food items.

Observed numerous food containers stacked wet on the storage rack where clean containers are located, and also observed bulk food containers stacked wet in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining, ensuring they are not in contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.

Observed several Time/Temperature Control for Safety (TCS) foods inside the salad bar/produce walk-in cooler above 41°F. The ambient air temperature inside the walk-in cooler at 39°F. Informed that some of the food was taken out of the walk-in cooler at one time and might have been left out longer than usual before being stored back inside the walk-in cooler. Also, there's a possibility that the walk-in cooler was open too long during the food delivery this morning, causing the food items to increase in temperature. All cold-hold TCS foods must be 41°F or below. Corrected on Site (COS): TCS foods discarded.

Observed raw boneless pork chop stored on the counter, not under temperature control nor being held on time as public health control, with a temperature of 50F.Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. An employee placed ice on the food items to decrease before being used.

Observed cooked ribs (79°F) inside the warmer cabinet. The initial ambient air temperature of the unit was 109°F. The employee adjusted the temperature, and the unit reached 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. The employee moved the ribs to the oven to be reheated.

Observed the hand sinks in both restrooms, only reaching 77°F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have maintenance come and adjust the handsinks so they are at least 85°F.

Observed numerous food containers stacked wet on the storage rack where clean containers are located, and also observed bulk food containers stacked wet in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining, ensuring they are not in contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.

Observed no lighting inside the outside walk-in cooler. Also observed the walk-in cooler near the salad bar area was inoperable lights. The light intensity shall be: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas, and in other areas and rooms during periods of cleaning. Install light bulbs inside both walk-in coolers.

Observed the handsinks in both restrooms only reaching 80F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have maintenance come and adjust the handsinks so they are at least 85F.

Observed numerous food containers wet stacked on the storage rack where the clean containers are located and observed the bulk food containers wet stacked in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.

Observed two containers of pig feet (44 F and 47 F) and one container of chitterlings (44 F) above 41 F inside of the walk-in cooler. The ambient air temperature of the cooler at 36 F (per thermometer inside of unit). The food items were cooked/prepared yesterday. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Corrected on Site (COS): Food items discarded.

Observed no paper towels at the handsink in the meat room. Hand sinks shall have hand drying provisions at all times. Employee added a new roll of paper towels to the dispenser.

Observed pig feet and chitterlings tightly covered with condensation located on the aluminum foil while being stored inside the walk-in cooler. The food items were cooked/prepared the day before. When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be uncovered or loosely covered to allow air to enter inside the container for the food item to cool down at the correct time and temperature. Corrected on Site (COS): Food items discarded. Train employees on proper cooling methods.

Observed an employee handling food with several bracelets on each wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed their bracelets.

Observed time/temperature control for safety (TCS) foods hot holding below 135F inside the warmer cabinet: Leq Quarters 116F and Pork Strips 117F. Ambient air temperature of the unit is 103F. re Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Food discarded.

Observed 0 parts per million (ppm) of chlorine sanitizer dispersing from the dishwashing machine. A chemical sanitizer 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 P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution shall be between 50-100 ppm. Have the unit service, utilize the three compartments sink to wash, rinse and sanitize dishes/utensils.

Observed numerous food containers wet stacked on the storage rack where the clean containers are located and observed the bulk food containers wet stacked in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee will re-wash, rinse and sanitize utensils again.

Observed food containers stored on top of clean containers with food debris on shelving in dish pit area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee removed food containers to be re-washed , rinsed and sanitized.

Observed the in use high temperature dish washing machine reaching 143.2F at the utensil surface temperature. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Person in charge called the repair company during today's inspection. Utilize three compartment sink to wash, rinse and sanitize utensils.

Observed two employees sorting and packing pork rinds inside of individual bags without wearing hair restraints. 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. Corrected on Site (COS): Employees placed hair nets on their head and washed their hands before placing new gloves on hands.

Observed numerous food containers wet stacked on the storage rack where the clean containers are located and observed the bulk food containers wet stacked in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee will re-wash, rinse and sanitize utensils again.

Observed grease located on the concrete pad outside of the establishment. Grease is not allowed to be located on the ground outside of the establishment. The grease must be disposed of properly to eliminate being on the ground. Clean the area and power washing is needed.