Ole Times Buffet

Observed several time/temperature control for safety foods temping above 41°F. See Temperature Observations. 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 (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded all food items.

Observed several time/temperature control for safety foods temping below 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded food items.

Observed pink residue on ice chute of ice machines located in server area and main kitchen area. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Person in charge cleaned ice chutes.

Observed walk-in cooler not properly working with a temperature of 45°F. Observed warmer cabinets in main kitchen area and buffet line area not properly working. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Priority foundation item must be corrected within 10 calendar days.

Observed both handwashing sinks in server areas lacking handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Core items must be corrected within 72 hours of the food service establishment's receipt of the inspection report.

Observed facility lacking test kit for three-compartment sink sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Priority foundation item must be corrected within 10 calendar days.

Observed smoked chicken hot holding at temperature below 135 degrees. Time/Temperature 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Manager placed smoked chicken back into oven. New temperature read 179 degrees.

Observed several food items in the main kitchen walk-in cooler, and on the cold holding self-serve line holding at temperatures above 41°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 41°F (5°C) or below. PIC discarded items.

Observed food items removed from its original container stored in food storage containers without proper labeling. 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.PIC had employee label containers.

Observed several pieces of equipment that were stacked while wet in the main kitchen area. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Must correct within 72 hours.

Observed desserts in the reach-in cooler in the bakery area uncovered and not protected. Also, observed smoked chicken quarters in the warming cabinet in the main kitchen area not covered or protected from overhead contamination. Observed cooked rice and dressing that was prepared yesterday in the walk-in cooler not covered or protected from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC had food employee cover items to protect from overhead contamination.

Observed chemical sanitizers with wiping cloths stored directly on the floor in the bakery area located in the front food establishment. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. The PIC had food employee remove sanitizing bucket off of the floor.

Observed several food containers wet stacking in warewashing area. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC had employee separate food containers to properly air-dry.

Observed several dented cans in bakery area. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. COS: Person in charge had employee discard dented cans.

Observed potato salad and salad mix in salad bar area with temperature above 41 degrees. Also observed dressing stored in cooler with temperature above 41 degrees. Time/Temperature 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Person in charge had employee discard items.

Observed baked beans hot holding at temperature below 135 degrees. Also observed peach cobbler holding at temperature below 135 degrees. Time/Temperature 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Person in charge had employee discard items.

Observed several food containers wet stacking in warewashing area. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC had employee separate food containers to properly air-dry.