GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Ole Times Country Buffet
Address:  2924 Watson BLVD
City:  CENTERVILLE Time In:  09 :  45 AM Time Out:  12 :  00 PM
Inspection Date:    07/29/2021   CFSM:   Shawn Campbell
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-076-002271
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

99
Grade

A
Date

03/11/21
Prior Score

100
Grade

A
Date

01/13/21
CURRENT SCORE CURRENT GRADE
 
79
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Shawn Campbell Date:   07/29/2021
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 08/03/2021
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Ole Times Country Buffet		 Permit #
FSP-076-002271		 Date
07/29/2021
Address
2924 WATSON BLVD 		City/State
CENTERVILLE GA		 Zipcode
31028
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Warmer - Cabinet, Pork, Pork Butt 176.0 ° F Cooling, Main Kitchen, Ice Bath, Pork, Raw Pork Chops-1st temp taken at 9:55 am 63.0 ° F Cooling, Main Kitchen, Ice Bath, Pork, Raw Pork Chops-2nd temp taken at 10:26 am 49.0 ° F
Cold Holding, Main Kitchen, Ice Bath, Chicken, Raw Chicken 39.0 ° F Cold Holding, Main Kitchen, Ice Bath, Fish/Seafood, Raw Catfish 41.0 ° F Cold Holding, Bakery Station, Reach In Cooler, Dairy, Milk 45.0 ° F
Cold Holding, Bakery Station, Reach In Cooler, Dairy, Milk 46.0 ° F Cold Holding, Bakery Station, Reach In Cooler, Eggs, Liquid Whole Eggs 45.0 ° F Cold Holding, Bakery Station, Reach In Cooler, Cheese, Cream Cheese 50.0 ° F
Cold Holding, Bakery Station, Reach In Cooler, Cheese, Cream Cheese 36.0 ° F Cold Holding, Bakery Station, Reach In Cooler, Cheese, Shredded Cheese 39.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, 195.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Mac and Cheese, 148.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, 167.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, 136.0 ° F
Just Cooked, Main Kitchen, Oven, Chicken, Baked Chicken 177.0 ° F Cold Holding, Meat/Seafood Prep, Walk in Cooler, Beef, Raw Steak 37.0 ° F Cold Holding, Meat/Seafood Prep, Walk in Cooler, Chicken, Raw Tenders 38.0 ° F
Cold Holding, Meat/Seafood Prep, Walk in Cooler, Chicken, Raw Chicken 37.0 ° F Cold Holding, Meat/Seafood Prep, Walk in Cooler, Ambient, 38.0 ° F Cold Holding, Meat/Seafood Prep, Walk in Cooler, Fish/Seafood, Raw Catfish 38.0 ° F
Cold Holding, Meat/Seafood Prep, Walk in Cooler, Beef, Raw Steak 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Boiled 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pasta, Italian Salad 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Pork, Brunswick Stew 40.0 ° F Cold Holding, Salad Prep, Walk in Cooler, Cheese, Shredded 41.0 ° F Cold Holding, Salad Prep, Walk in Cooler, Dairy, Whole Milk 37.0 ° F
Cold Holding, Salad Prep, Walk in Cooler, Pork, Pulled Pork 40.0 ° F Cold Holding, Salad Prep, Walk in Cooler, Rice, Yellow 39.0 ° F Cooling, Salad Prep, Walk in Cooler, Vegetables, Coleslaw 2nd temperature at 11:00 44.0 ° F
Cooling, Salad Prep, Walk in Cooler, Vegetables, Coleslaw 1st temperature at 9:50 57.0 ° F Cooling, Salad Prep, Walk in Cooler, Chicken, Cooked Chicken 2nd temperature at 11:00 45.0 ° F Cooling, Salad Prep, Walk in Cooler, Chicken, Cooked Chicken 1st temperature at 9:50 70.0 ° F
Cooling, Salad Prep, Walk in Cooler, Pork, Ribs 2nd temperature at 11:00 46.0 ° F Cooling, Salad Prep, Walk in Cooler, Pork, Ribs 1st temperature at 9:50 58.0 ° F Cold Holding, Bakery Station, Cold Hold Dispense Unit, Dairy, Soft Serve 41.0 ° F
Cold Holding, Outside Cooler Unit, Cooler, Cut Leafy Greens, Cut Leafy Greens 52.0 ° F Cold Holding, Outside Cooler Unit, Cooler, Ambient, 53.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed a bottle drink stored in the dish washing area and an opened employee drink can stored in food prep location. Employees must drink out of a single-use cup with a secure lid and straw. Corrected on Site (COS): Drinks discarded.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed a large ice scoop utensil laying inside of the hand sink near the ice machine location. Hand sinks are only to be use for hand washing, not for storage. Corrected on Site (COS): Ice scoop utensil moved out of hand sink and stored in dish washing area to be re-washed, re-rinsed, and re-sanitized.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed organic pink build up along the baffle inside the ice machine of the waiter's station. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer; absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the unit.  New Violation. Correct By: 07/30/2021
4-2B Violation of Code: [511-6-1.05(6)(l)] Observed the final rinse temperature at the hot temperature sanitizer dish machine at 135 F. Noticed a warning sign on the monitor indicating the rinse temperature is low. The final rinse temperature at the hot water sanitization dish machine must be at 180 F. Use three compartment sink to wash, rinse and sanitize equipment/utensils until the dish machine is serviced/repaired.  New Violation. Correct By: 07/29/2021
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several gallons of milk and whole liquid eggs above 41 F inside of the reach-in cooler at the bakery station. Told the items been inside of the unit overnight. The ambient air temperature at 41 F-42 F. Noticed some build up of ice in the inside of the unit. Also, observed cream cheese inside of another reach-in cooler at 50 F. Not told how long the item been inside of the unit. Also, observed cut leafy greens inside of an outside cooler above 41 F. The ambient air temperature at 53 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Items discarded. Please have units serviced/repaired.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 07/29/2021
Inspector (Signature) Rondarian Lunsford Date: 07/29/2021
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Ole Times Country Buffet		 Permit #
FSP-076-002271		 Date
07/29/2021
Address
2924 WATSON BLVD 		City/State
CENTERVILLE GA		 Zipcode
31028
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12B Violation of Code: [511-6-1.03(5)(g)] Observed an employee handling food while wearing a bracelet on her wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove bracelet from wrist before proceeding to prepare food.  New Violation. Correct By: 07/29/2021
17D Violation of Code: [511-6-1.07(4)(b)] Observed an employee purse stored on top of the breader bags in the wait station area. Also, observed employee items stored next to the consumer foods inside of the reach-in cooler in the bakery station. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their belongings.  New Violation. Correct By: 07/29/2021
Remarks Follow up inspection will be conducted in 1-3 business days. Inspection accompanied with Cheryl Parker EHS III.
Person in Charge (Signature)    Date: 07/29/2021
Inspector (Signature) Rondarian Lunsford Date: 07/29/2021
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