- Basic - Bowl or other container with no handle used to dispense food. Observed in containers under food prep table. **Corrected On-Site** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Observed near at drink station. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf near three compartment sink. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed at cookline under fryers. **Warning**
- Basic - Hole in ceiling. Observed in kitchen near ware washing area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed near food storage area. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Observed cabbage being prepped before being washed. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in WIC. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Water draining onto floor surface. Observed water leaking from the WIC fan unit. **Warning**
- Basic - Water leaking from faucet/faucet handle. Observed at prep sink in meat room. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented Mandarin orange cans in WIC. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed bread pudding being held at 71°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed baked chicken being held at 100°F and Fish at 127°F at buffet. Observed in hot hold cabinet: Spaghetti 96°F, Fish 115°F, And Rice 130°F. **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. Observed near fryers. This violation must be complied by 10/24/14. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed pitcher stored in HWS. **Corrected On-Site** **Warning**
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10/23/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Ceiling in disrepair. Leaking water.
- Basic - Cutting board has cut marks and is no longer cleanable. Large crack in middle of board.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Smoked ribs transfered from outside smoker without a cover.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spray hose used for adding water to mashed potatoes hanging on garbage can.
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Bug Stop.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spaghetti in alto sham. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Clear liquid.
- Intermediate - Buffet line refrigeration unit not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/15/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Ceiling in disrepair. Leaking water.
- Basic - Cutting board has cut marks and is no longer cleanable. Large crack in middle of board.
- Basic - Dead roaches on premises. 1 dead in floor imperial oven, 1 dead in uncooked rice tub, 1 dead on Buffett by flattop, 1 dead at rear entrance.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Smoked ribs transfered from outside smoker without a cover.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spray hose used for adding water to mashed potatoes hanging on garbage can.
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Bug Stop.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods at cold Buffett. Slaw 60,chicken salad 57, ham 53, eggs 53. Not over 4 hours , transfered to different unit and brought to 41° during inspection. this violation must be corrected by : 10/15/14 **Warning** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spaghetti in alto sham. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live in floor imperial oven, 1 live in stand up imperial oven, 1 live in window casing NW dining room, 1 live dining room door frame. This violation must be corrected by : 10/15/14. **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Clear liquid.
- Intermediate - Buffet line refrigeration unit not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/14/2014 | Complaint Full | Warning Issued |
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