TOMATOES COUNTRY BUFFET, THE

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a red sanitizer bucket with the sanitizer solution stored in the hand sink located in the vegetable prep area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: sanitizer bucket removed

Proper cold holding temperatures — Inspector Note: Observed sliced tomatoes (43F) and raw chicken (44F) in the reach-in cooler located in the fryer area of the main kitchen held above 41F. Observed sliced tomatoes in buttermilk (48F) and sliced squash in buttermilk (54F) held above 41F on the prep table located in the fryer area of the main kitchen. C/A: cold time/temperature control for safety food (TCS) shall be maintained at 41°F (5°C) or below COS: items allowed to cool to 41F in the freezer

Contamination prevented during food preparation, storage, display — Inspector Note: Observed heavy dust build up on the ceiling above the fryer prep area (including the friers and 2 food prep tables, and containers of flour in active use) of the main kitchen. C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. NOTE: flour covered

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed CFSM use the chlorine test strips for the sink and surface sanitizer solution. CFSM unable to provide test strips for the sink and surface sanitizer solution. All chlorine test strips that CFSM provided during the inspection were expired; CFSM unable to provide test strips for chlorine that were not expired. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

PIC present, demonstrates knowledge, performs duties — Inspector Note: No person in charge (PIC) present at the time of inspection; EHS ask multiple employees if there was a PIC present; employees stated, "he's not here". C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: PIC/Certified food safety manager (CFSM) arrived at 11:10am; discussed that a PIC should be onsite at all times

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drinking coffee out of a disposable cup without a straw or lid directly on the prep table located in the fryer area of the main kitchen. Observed a second food employee drinking at the prep table located in the vegetable prep area. Observed a 3rd employee drinking in the server/galley area after actively collecting dirty dishes from the dining room. EHS also observed employees personal drinks stored in reach coolers throughout the main kitchen area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. NOTE: discussed designated areas; drinks on prep tables discarded; drinks in refrigeration units have not yet been moved

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a trash can blocking access to the hand sink located in front of the fryer in the main kitchen area. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: trash can removed from in front of the hand sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes after being washed and rinsed being sanitized in a sanitizing solution (sink and surface) at 0ppmm at the 3-compartment sink. Observed dishes also being actively washed in the dish machine with the sanitizing solution (chlorine) at 10ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g): for sink and surface 704 to 1875ppm for lactic acid and 272 to 700ppm for DDBSA; for chlorine 50 to 100ppm NOTE: 1) Facility will be hand mixing a chlorine solution for the 3-compartmet sink; facility may not use the dish machine until approval from the health authority is given. 2) Dishes still need to be re-sanitized food employees were continuing to sanitize dishes in the sink and surface solution at 0ppm after EHS advise the solution be re-made. EHS discussed how and showed CFSM how to hand mix the chlorine solution for the 3-compartment sink. Facility in the process of re-washing, rinsing and sanitizing dished in a chlorine solution at 50ppm

Proper cold holding temperatures — Inspector Note: Observed pasta (45F)in a container on a shelf underneath a prep table located in the main kitchen that a food employee had stated that "it sat out overnight to cool". Observed milk (47F) in a carafe on the counter in the front food service area held above 41F. C/A: cold time/temperature control for safety food (TCS) shall be maintained at 41°F (5°C) or below COS: items discarded; discussed cooling with CFSM

Proper hot holding temperatures — Inspector Note: Observed breakfast sausage (122F) in the warmer cabinet in the main kitchen and swai (112F), baked chicken (130F), and fried chicken (127F) in the front food service (FFS) steam table being held below 135F. C/A: hot time/temperature control for safety food (TCS) shall be maintained at 135°F or above COS: items on the steam table voluntarily discarded by PIC; breakfast sausage was reheated (EHS unable to get final reheat temperature as food employee placed it on steam well and food was gone by the time EHS went to get the temperature)