Ole Times Buffet

Observed TCS foods (pasta, beat salad, ranch, mac and cheese, broccoli salad, stew) in walk in cooler by salad station displaying a temperature range of 43F to 47F at the time of this inspection. COS: TCS foods discarded.

Observed sanitizer buckets in server station had a Quat. sanitizer concentration of 0ppm at the time of this inspection. Observed sanitizer dispenser was producing a Quat. sanitizer solution with a concentration of 0ppm in the main kitchen at the time of this inspection. COS: EHS showed how to manually make Quat. sanitizer solution at the correct concentration in three compartment sink. All sanitizer buckets where refilled with fresh sanitizer for the rest of the facility.

Observed long-handled spoon for mixing sweet tea being stored in a cup with water at 78F in server station at the time of this inspection. COS: Water discarded, spoon sent to wash.

Observed during the course of this inspection that the facility was not properly documenting 4 hr discard times and adjusting them whenever new foods were placed on the hot bar and dessert area. COS: Glynn EH instructed management to place new pans and food on the lines and to have staff properly document the new 4 hr discard times.

Observed during the course of this inspection that peach cobblers were being stored at the dessert area warmer cabinet at temps of 120/110 deg f. The cabinet door was damaged and would not close. COS: Cobblers were discarded.

Observed during the course of this inspection that the facility was not properly documenting 4 hr discard times and adjusting them whenever new foods were placed on the hot bar and dessert area. COS: Glynn EH instructed management to place new pans and food on the lines and to have staff properly document the new 4 hr discard times.

Observed during the course of this inspection that the facility refuse area was maintained in an unclean state. There was old grease and wastewater from cleaning the area/equipment and trash behind the fenced in area.

Observed during the course of this inspection that the ice machine located inside the main kitchen area displayed buildup on an ice dispensing surface. COS: Management immediately began to discard ice to clean and sanitize machine.

Observed during the course of this inspection that a handwashing sink located inside of the walk in cooler connected to meat storage had debris stored inside of it. COS: Items were removed.

Observed multiple non food contact surfaces such as the tops of storage container and equipment inside of the walk in coolers that displayed old food/ dust and debris buildup on them.

Observed during the course of this inspection that the facility has multiple walls displaying chipped paint and other areas of disrepair on door frames and other areas of the physical facility.

Observed during the course of this inspection that cooked pork butts in the meat walk in cooler & pizza sauce in the dessert/pizza walk in cooler being stored above 41 deg f. COS: Out of temp items were discarded.

Observed during the course of this inspection that the facility had multiple bottles of dawn dish soap stored above food storage equipment and clean utensils and that in the dry storage room myriad chemicals were being stored above single service items. COS: Dawn dish soap was moved immediately.

Observed facility with sanitizer buckets with low-no sanitizer concentration at the time of this inspection. COS: PIC replaced all sanitizer buckets with sanitizer at correct concentration levels.

Observed black build up on gaskets of walk in cooler, freezers, and cooler AC units at the time of this inspection.

Observed not in use knife magnets with rust like build up on them at the time of this inspection.

Observed build up of dust and debris in AC vent. Observed staining on walls and ceiling tiles of main kitchen. Observed tiling chipping in main kitchen.

Observed 4 hot holding units (2 tall cabinets) holding TCS meat products below 135F at the time of this inspection. COS: PIC discarded TCS products and placed cabinets out of order.

Observed facility with high temp dish machine not reaching 160F surface temp for dishes at the time of this inspection. High temp test strips did not indicate a surface temp of 160F. Dish machine gauges indicates a wash cycle of 140F and a rinse cycle of 130F. COS: PIC set up a sanitizer solution for all dishes and utensils to be sanitized in after being washed through dish machine. PIC called ecolab to come out and complete repairs to ensure dish machine is reaching temperature to sanitize surface temp at a minimum of 160F. PIC flipped booster and rinse temp immediately raised to 180F on the gauge.

Observed mold like build up on the dispensing unit of the front service ice dispenser at the time of this inspection. COS: PIC cleaned and sanitized dispensing unit.

Observed top of back kitchen ice machine machine with mold like build up at the time of this inspection. Condensation was touching touching top of machine and then falling down into ice. COS: PIC cleaned and sanitized top of ice machine and discarded contaminated ice.

Observed Multiple canned foods being stored with severe dents at the time of this inspection. These cans were not segregated or labeled not for use. COS: PIC discarded dented cans.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency, replace walls, ceiling tiles, and floor times, and reeducate staff on importance of maintaining cleanliness.

Manager self reported he had a "stomach bug" but was still working inside the office portion of the establishment at the time of this inspection.

Observed a waitress sneeze into her arm and hands while in the drink prep area then proceed to make a drink for a customer at the time of this inspection. COS: Manager informed the waitress to wash her hands.

Observed facility using time as a public health without time stamps and written procedures at the time of this inspection. COS: Manager discarded TCS food not being held at 41F or below without the time properly logged.

Observed a can opener inside the dessert area with severe food build up on the food contact surface at the time of this inspection.

Observed sanitizer in the dessert area, main kitchen prep area, and waitress area with a low concentration of sanitizer at the time of this inspection. COS: Staff remade the sanitizer until it tested the correct concentration.

Observed sanitizer inside the salad prep/bar area above the proper concentration at the time of this inspection. COS: Staff member removed most of the contents of the bucket and replaced it with more water until it was at the proper concentration.

Observed manager not ensuring employees are trained properly for everyday tasks they must complete at the time of this inspection.

Observed items in all 3 WICs without proper date labeling at the time of this inspection.

Observed bins inside all WICs being stored without proper labels with the common name at the time of this inspection.

Observed flies inside the main kitchen and in the front food service area, with flies landing on items on the buffet at the time of this inspection. COS: Food flies have landed on was discarded.

Observed containers of food, cooled from the night before, in the walk in cooler without coverings at the time of this inspection.

Observed single service items being stored on the floor inside the dry storage area at the time of this inspection.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency and reeducate staff on importance of maintaining cleanliness.

Observed containers of food, cooled from the night before, in the walk in cooler without coverings at the time of this inspection.

Observed ice scoop being stored on top of dirty ice machine at the time of this inspection. COS: PIC removed ice scoop and placed it in 3 compartment sink to wash, rinse, and sanitize.

Observed build up of black debris on non food contact surfaces of cooking equipment at the time of this inspection.

Observed severe build up of black dust and dirt along the walls of the main kitchen area, near the dishwashing areas, and underneath equipment at the time of this inspection. CA:PIC will increase cleaning frequency and reeducate staff on importance of maintaining cleanliness.

Observed ceiling tiles damaged or not in place at the time of this inspection.

Observe puddings and dump cakes being stored above 41F at the time of this inspection. COS: PIC using proper time as a public health and discard after 4 hours of being out.

Observed multiple foods being hot held below 135F at the time of this inspection. COS: PIC will use proper time as public health and will discard foods not eaten in 4 hours.

Observed facility using time as a public health without time stamps and written procedures at the time of this inspection.

Observed facility missing test strips for sanitizer at the time of this inspection.

Observed containers of food, cooled from the night before, in the walk in cooler without coverings at the time of this inspection.

Observed facility with pies and cheese cake slices on a rack without coverings at the time of this inspection.

Observed cups without handles being stored haphazardly in topping containers at the time of this inspection.