478 Country Buffet

EHS observed several items in WIC and RIC above 41 F. *********************** 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 ******************** C/A: PIC was informed that foods out-of-temp for more than 4 hours will need to be discarded. Some foods may be salvaged if temperature is brought down within the 4-hour timeframe or cooked immediately if the timeframe is close to expiring. EHS suggested adjusting temperatures in RIC and WIC, as well as keeping the doors on both closed as much as possible.

EHS observed ice build-up on boxes in the walk-in freezer. ******************** 511-6-1.04(4)(i) - Storage or Display of Food in Contact with Water or Ice (C) (i) Storage or Display of Food in Contact with Water or Ice. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. *********************** C/A: PIC was informed that ice build-up will need to be cleaned regularly and condenser unit may need to be repaired if it is causing the issue.

EHS observed food employees not wearing hair restraints while preparing food. ************************** 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. 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. *********************** C/A: PIC was informed that all employees handling and serving food must wear restraints of some sort, such as a hairnet or ball cap.

EHS observed back door left open. *******************511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Outer openings of a food service establishment shall be protected against the entry of insects and rodents ********************* C/A: PIC was informed that the door will need to be kept shut to avoid vector intrusion.

Observed Build up on Ventilation Hood in main kitchen. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. C/A: Clean frequently to prevent accumulations and contamination of food. Cleaning scheduled for next weekend.