Ole Time Buffet

Observed items within cold hold prep area above 41F. #1 - Lettuce and sliced tomato - informed it was just cut and placed right before inspection #2 - Tuna and chicken salad - the whole line has been malfunctioning and maintenance had attempted to repair prior 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P Corrective action: #1 - items were placed within walk in cooler for cooling and discussed with PIC that TCS items need to reach 41F or below before serving. #2 - whole line was removed. Discussed with PIC, to have line fixed. If line is to be used to add additional ice to maintain items cold (41F or below) or for the time stop using it until repaired.

Observed several items within front food service steam tables below 135F. All items observed were elevated by a grill preventing contact with container. #2 - fried liver 125F, fried porkchop 112F #3 - fried fish 102F, fried chicken 110F 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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. P Corrective action: All items were replaced with fresh ones. Advised PIC to remove the grills to see if that helps maintain temperatures and to prevent overflowing of items.

Observed top ribs within top half of warmer cabinet below 135F. Asked PIC if items were just placed there, but they were not. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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. P Corrective action: Had ribs taken to be reheated to 165F. Unit was showing the thermostat at 187F, advised to have unit checked.

Observed several container of food within walk in cooler with dates going back to August 2 up to 25. Some of the items looked like they were recently prepared and PIC confirmed that staff forgot to relabel some items. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrective action: All items that were truly out of date were discarded and discussed with PIC to ensure staff labels items with the correct dates.

Observed several prep and three compartment sinks through facility unable to reach 110F or above. Facility has other sinks that are able to reach temperature. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf Corrective action: Discussed with PIC to have sinks checked to reach the appropriate temperature.

Observed ribs being thawed at temperatures of 90F within the meat prep sink. Ribs arrived through the truck around 12pm. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced ox.

Observed warewashing machine unable to reach the minimum wash temperature of 140F; based on data plate for chemical sanitizing (max reached 125F). Also, when passing items through the machine they get stuck and the unit is leaking. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective action: PIC has placed work orders and they are waiting to get all of the parts. They have been waiting for about two weeks. Advised PIC, to manual wash, rinse and sanitize.

Observed ice cream mix in the machine sitting at 74F; The unit was producing ice cream at 29F. (f) 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. EHS informed PIC to discard the product and put the machine out of order until the issue could be addressed; PIC placed out of order signage on the unit and stated that she would contact the servicing company.

Observed the thermostat for the ice cream machine reading at 68.5F. q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC stated she would have the unit serviced; she dismantled the handle and placed an out of order sign on the unit.