Ole Time Buffet

Inspector notes: Observed various areas of the facility in need of repair(damaged floor tiles-water pooling creating a sour odor, coving/baseboards, walls, handsink remounting, etc). (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the manager of the need to speak with the owners about the needed repairs to the facility.

Inspector notes: Observed waiters station handsink on the both sides of the facility with no hot water; roughly 68F. (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the manager that the sinks should be serviced as the hot water minimum is 85F.

Inspector notes: Observed items on the buffet line and in the warming cabinet that were stated to be reheated items that were not within temperature. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. EHS informed the manager and the items were moved to the stove and oven to be reheated.

Inspector notes: Observed loose handsink fixture on ladies restroom. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the manager of the need to have the fixture tighten to the sink.

Inspector notes: Observed facility's need to clean under all equipment in the kitchen and buffet units. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the manager of the need to clean routinely.

Inspector notes: Observed light around the back door; minimal light around exit door in the right waiters station and outdoor wall venting that needs to be sealed off the prevent entry of pests. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer op...