OLD COUNTRY BUFFET

Recorded violations

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOLLOWING IN NEED OF RE CAULKING: BEHIND EXPOSED HAND SINKS, AROUND PREP SINK AT COOKS LINE, AROUND DISH MACHINE, BEHIND 2 COMPARTMENT SINK (NOTED CAULKING WORN-OUT WITH BLACK STAIN).-----MUST REPAIR RUBBER GASKET AROUND MEAT WALK-IN COOLER DOOR.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: STORAGE RACKS INSIDE WALK-IN COOLERS WITH GREASE AND MOLD LIKE BUILD-UP, INTERIOR SURFACE OF HOT HOLDING SHAM AT DESSERT AREA, INTERIOR SURFACES OF ALL HOT HOLDING/STEAM TABLE CABINETS,DESSERT CABINETS (SERVICE AREA) HOT/COLD BEVERAGE CABINETS.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS INSIDE WALK-IN COOLERS, ESPECIALLY WITH STANDING WATER MUST BE KEPT DRY.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE (PREP AREA), WALLS BEHIND/UNDER 3 COMPARTMENT SINK,AND ALLS BEHIND DISH MACHINE.-----MUST REPLACE MISSING CEILING TILES ABOVE ELECTRICAL ROOM.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE CRACKED AND MISSING LIGHT SHIELDS ABOVE FOOD PREP AREA IN REAR.

• 40

  REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN, REORGANIZE AND MAINTAIN UTILITY CLOSET (BY REAR DINING AREA).