Brown's Country Buffet Degrades its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on line prep area. Discarded one. Moved other to low shelf. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Lid for powdered product missing corners. Discarded. **Corrected On-Site**

Basic - Food stored on floor. Oil jug by oven. Moved to crate. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Top of dish machine. Paper towel dispenser in prep room. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Powdered product in bin in prep room. Labeled sugar. **Corrected On-Site**

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. When thawing pork chop faucet is below brim of tub. Also need back flow at handwash sink in prep area. Rearranged items so faucet was no longer submerged. **Corrective Action Taken**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scooper in 76° water. Removed scoop. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter blend (76°F - Cold Holding) approximately 5 packets. Discarded. **Corrective Action Taken** **Repeat Violation**

Basic - Accumulation of food debris/soil residue on paper towel and dispenser. At rear hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup and sports drink bottle on prep table. Removed. **Corrected On-Site** **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. 1 container with label from 8/29. Removed and rewashed. **Corrected On-Site**

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet. Flipped bowls. **Corrected On-Site**

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. 0 parts per million. Primed. Rechecked at 200 parts per million. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 60°. Butter packets labeled keep refrigerated. Out since 7am. Discarded. Half and half 70°. Stacked too full. Moved to freezer. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on upper shelf. Relocated to dirty dish shelf. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher. Washed. **Corrected On-Site**

High Priority - Employee switched from working with raw food to clean equipment without washing hands. Raw chicken to fry basket. Washed hands. Sanitized equipment. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Milk in carafe. Discarded. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over waffle batter. Moved eggs. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Aloe burn cream on shelf with food in kitchen. Moved to office. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On the pass through shelf. Discarded during this inspection. **Corrected On-Site**

Basic - Employee eating while preparing food. Cook was eating a bowl of cereal between preparing orders. The bowl of cereal was discarded during this inspection. **Corrective Action Taken**

Basic - Floor tiles cracked, broken or in disrepair. Throughout the restaurant. Behind ovens, under freezer in wait area, under the ice machine, etc.

Basic - Ice scoop and ice bucket stored food end up in the wait area.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rear Wait Area: sugar scoop and spoon stored on a paper towel.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One set of lights in the rear prep area above the grinder.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground Beef thawing in rear prep area. Placed under running water during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line and front wait area. Placed into sanitized water during this inspection. **Corrected On-Site** **Repeat Violation**

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. 0 ppm . 50 ppm **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touched toast with bare hands and before cutting the toast she used a piece of wax paper to hold. Reviewed bare hand contact procedures with management. **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine ice bin.

Intermediate - Accumulation of encrusted food debris on/around grinder head. Cleaned during this inspection. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by the mop sink and sanitizer in wait area.

Intermediate - Encrusted material on can opener blade.ALSO, the large mixer head had old food debris. **Corrected On-Site** **Repeat Violation**On callback: mixer head does not have accumulation. Can opener had accumulation.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Build up of dust over the cooking area. The ceiling, the vent and the light shield.ALSO, the floor under the cooking equipment has grease build up. This is a **Repeat Violation.**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Some plates on the buffet were not protected by the sneeze guard.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drinks on shelf in the wait station, with single serve items. **Corrected On-Site** **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.Raw fish thawed in running water, temperature of 71° observed. The fish was drained and put in the walk-in cooler. **Corrective Action Taken**

Basic - Raw animal food stored above unwashed produce.Walk-in cooler, raw chicken over unwashed produce. **Corrected On-Site**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Over the prep sink, and over the prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.2 in the kitchen, **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.In the wait station. The pail was dumped and correct solution was made.

High Priority - Chlorine sanitizer in pail not at proper minimum strength. In the wait station, 0 ppm chlorine. It was adjusted. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Fish in the prep sink area observed at 70°. It was moved to the walk-in cooler. **Corrective Action Taken**

High Priority - Toxic substance/chemical stored by or with single-service items.In the second room wait station, blue spray with to go clam shells. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.On the new hot water heater.

Intermediate - Encrusted material on can opener blade.ALSO, the large mixer head had old food debris. **Corrected On-Site** **Repeat Violation**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in 2014.

Basic - Dry storage area shelves soiled with encrusted dust debris.

Basic - Old labels stuck to food containers after cleaning. Plastics containers in dessert prep area

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Repeat Violation**

Basic - Dry storage area shelves soiled with encrusted dust debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline

Basic - Employee personal items stored in or above a food preparation area. Phone and keys on wiping cloth by food in cook area

Basic - Food stored on floor. Oil and margarine

Basic - Grease accumulated under cooking equipment.

Basic - Old labels stuck to food containers after cleaning. Plastics containers in dessert prep area

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook area and dessert prep area

Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pork 60°F, 51°F, cheese sauce 49°, **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in upright freezer - not all products commercially packaged. Raw shrimp over ice cream **Repeat Violation**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Smoked Sausage dated 7/2. Discarded by cook.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pork 60°F, 51°F, cheese sauce 49°,

Intermediate - Accumulation of black/green lime-like substance inside the ice bin. **Repeat Violation**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Rear prep area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dessert cook wearing a bracelet

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups

Basic - Hole in ceiling. Rear prep

Basic - Hole in wall. Below mop sink

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lime scale build-up inside ice machine.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Insulation exposed around and above ice machine.

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef cooked on 3/11/14, temperature taken on 3/12/14@ 10:00am was 45°

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cornbread mix made on 3/11/14, temperature taken on 3/12/14@ 10:00am was 45°

High Priority - Raw animal food stored over cooked food. Upright Freezer: raw chicken over cooked chicken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen

Basic - Working containers of food removed from original container not identified by common name. Sugar ( back dining area wait station

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.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 114°. ( discarded)

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Freezer in the ice machine room

Intermediate - Spray bottle containing toxic substance not labeled. Wait area

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. after 4 hrs, milk returned to reachin at 59 . Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey in walkin cooler Repeat Violation. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter 45 in walkin cooler-discarded

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. food under towel dispenser exposed to drippage from hands

Critical - Observed raw animal food stored over ready-to-eat food. eggss over sausage gravy mixture, reachin cooler Corrected On Site.

Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. wait station, kitcheen Repeat Violation. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed hole in wall. in freezer room

Carbon dioxide/helium tanks not adequately secured.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey in reach in cooler by hot box area.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell Eggs not marked when removed.

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ham sliced 8-14-12 temperatured at 45 F in reach in cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Placed bread on plate with bare hands.Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee prepping salad.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks were observed on prep tables by cookline and prep sink.

Cup is used as a scoop in sugar at side server station.

Critical - Observed encrusted material on can opener.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. On wall behind oven.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pots stored on floor by prep sin.

Equipment and utensils not properly air-dried. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. Handsink by side server station and handsink by prep sink.

Ceiling vent covers missing. In kitchen.

Wet mop not hung to dry. Laying underneath hook.

Critical - Observed expired Food Manager Certification. Dan

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. gizzards 46 on counter-iced down Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork chops on counter at 118. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. gravy sitting on counter uncovered at 116. ground meat on counter at 127. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bbq dated 12-26 51, ham 44. discarded. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. noneRepeat Violation.

Critical - Observed interior of microwave soiled.

Equipment and utensils not properly air-dried. Repeat Violation.

Observed leaking pipes at plumbing fixture. triple sink

Critical - Hand sink missing in food preparation room or area. remote wait station

Critical - Observed live flies in kitchen.

Floors not maintained smooth and durable. under cookline

Observed grease accumulated under cooking equipment.

Observed personal care item stored with food. jacket Corrected On Site.

Critical - Observed toxic item improperly stored. cleaner, insecticide stored, over triple sink. cleaner stored on top of freezer Corrected On Site.

Critical - Insecticide/rodenticide use not in compliance with regulations. using household insecticide

No Violations Were Observed

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. ham, sausage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin unit, gravy 68, cheese 47. in salad reachin, milk 45. on counter, raw chicken 78. in reachin freezer sausage 47, ham 47.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bavarian pie 68, sweet potato pie 65 on dessert bar.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. on kItchen steamtable, baked chicken 115-122, fried chicken 102-124. rice 107. on buffet, baked chicken 94-118, fried chicken 103-118. in hot box, mac & cheese 119-125, mashed potatos 127.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 45 as per ambient air thermometer.

Critical - No conspicuously located thermometer in holding unit. reachin freezer

Critical - Observed raw animal food stored over ready-to-eat food. liver, reachin freezer Repeat Violation.

Critical - Raw animal food not properly separated from ready-to-eat food. ready to eat chicken stored in same box with raw liver, reachin freezer. Corrected On Site.

Critical - Observed establishment utilizing time as a public health control without having written procedures.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of freezer Corrected On Site.Repeat Violation.

Observed old food stuck to clean dishware/utensils. bowls

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none

Equipment and utensils not properly air-dried. pans, beverage glasses wet nested. dishwasher drying plates with towel.

Observed open dumpster lid. Corrected On Site.

Critical - Observed toxic item stored by utensils. cleaners with single service items. Repeat Violation. Corrected On Site.

Critical - Observed toxic item improperly stored. paint, comet stored on top of freezer. Corrected On Site.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. servsafe

1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in cookline reachin, gravy 68, cheese 47. in salad reachin, milk 45. on counter raw chicken 78. in reachin freezer, ham 47, sausage 47.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, ham 49, turkey 46, corned beef hash 51, sausage 48, potatos 61.

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. potatos Corrected On Site.

Critical - Violation: 53B-07-1Employee training provided by unapproved provider.(serve safe) Refer to www.myflorida.com/dbpr for more details.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter 50-57, hamburger 45, cookline reachin. melon 48, dressing 53, upright reachin. cheese sauce 48, hamburger 45, walkin. on buffet, ham 56, housemade dressing 53, melon 54.

Critical - Observed food being cooled by nonapproved method. pan of pork in walkin at 185. Repeat Violation.

Critical - Displayed food not properly protected from contamination. cornbread not under sneezeguard at buffet. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. reachin freezer, cooler

Critical - Observed employee food stored witcustomer food.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. potatos Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.

Observed soiled cardboard used as shelf cover. Corrected On Site.

Critical - Hot water not provided/shut off at rear sink.

Critical - No handwashing sign provided at a handsink used by food employees. rear

Missing drain plug at dumpster.

Observed dumpster leaking liquified garbage.

Critical - Observed toxic item stored by utensils. bleachCorrected On Site.

Critical - Observed unlabeled spray bottle.

Carbon dioxide/helium tanks not adequately secured.

Critical - Employee training provided by unapproved provider.(serve safe) Refer to www.myflorida.com/dbpr for more details.

Critical - Working containers of food removed from original container not identified by common name. sugarCorrected On Site.

Critical - Observed food being cooled by nonapproved method. Cheese sauce in large container covered in walkin cooler.

Critical - Observed food (eggs) stored in undrained ice.

Critical - Observed raw animal food stored over ready-to-eat food. chicken over ham in reachin cooler Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin. molf-like buildup

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of reachin freezer

Critical - Observed handwash sink used for purposes other than handwashing. Rinsing knife off in handwash sink.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - No conspicuously located thermometer in holding unit. Freezers

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two drinks Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Reachin Freezer

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. groundbeef 52 degrees in reachin cooler.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 48 degrees and pasta salad 47 deees on buffet

Wet wiping cloth not stored in sanitizing solution between uses.

Equipment and utensils not properly air-dried. Beverage Cups

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.

Critical - Observed interior of upright freezer soiled with accumulation of food residue.

Critical - Observed soil buildup inside ice bin. lime-like buildup

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated grease. Behind cooking equipment

Critical - Proof of required employee training provided for several employees 8s expired. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Shell eggs held in prep area maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 68 degrees Corrected On Site.

Water treatment device has not been inspected or serviced according to manufacturer's instructions.