76 VIOLATIONS BEWARE
BROWN'S COUNTRY BUFFET
Address :
14423 NW US HWY 441,
ALACHUA,
FLORIDA - 32615
14423 NW US HWY 441,
ALACHUA,
FLORIDA - 32615
Brown's Country Buffet Directions And Map
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Brown's Country Buffet State License
License Number: SEA1101893 Exp: 06/01/2017
State Health Inspections for Brown's Country Buffet
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 09/06/2016 | Met Inspection Standards During This Visit |
2 | 0 | 4 |
| Violation | Observation | |
| 23-16-4 | Basic - Accumulation of food debris/soil residue on paper towel and dispenser. At rear hand wash sink. | |
| 12B-07-4 | 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** | |
| 16-46-4 | Basic - Old labels stuck to food containers after cleaning. 1 container with label from 8/29. Removed and rewashed. **Corrected On-Site** | |
| 24-11-4 | Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet. Flipped bowls. **Corrected On-Site** | |
| 22-41-4 | 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** | |
| 03A-02-4 | 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** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 02/18/2016 | Met Inspection Standards During This Visit |
5 | 1 | 1 |
| Violation | Observation | |
| 12B-07-4 | 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** | |
| 12A-13-4 | 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** | |
| 12A-12-4 | 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** | |
| 03F-04-4 | 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** | |
| 08A-05-4 | High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over waffle batter. Moved eggs. **Corrected On-Site** | |
| 41-02-4 | 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** | |
| 22-24-4 | Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 10/13/2015 | Met Inspection Standards During This Visit |
2 | 3 | 8 |
| Violation | Observation | |
| 12B-12-4 | 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** | |
| 12B-01-4 | 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** | |
| 36-18-4 | Basic - Floor tiles cracked, broken or in disrepair. Throughout the restaurant. Behind ovens, under freezer in wait area, under the ice machine, etc. | |
| 10-21-4 | Basic - Ice scoop and ice bucket stored food end up in the wait area. | |
| 10-02-4 | 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. | |
| 38-07-4 | 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. | |
| 06-04-4 | 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** | |
| 21-12-4 | 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** | |
| 22-41-4 | 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** | |
| 09-01-4 | 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** | |
| 22-21-4 | Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine ice bin. | |
| 22-25-4 | Intermediate - Accumulation of encrusted food debris on/around grinder head. Cleaned during this inspection. **Corrected On-Site** | |
| 41-17-4 | Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by the mop sink and sanitizer in wait area. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 06/29/2015 | Met Inspection Standards During This Visit |
0 | 1 | 0 |
| Violation | Observation | |
| 22-22-4 | 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. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 04/24/2015 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
4 | 2 | 8 |
| Violation | Observation | |
| 36-34-5 | 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.** | |
| 24-05-4 | 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. | |
| 12B-07-4 | 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** | |
| 06-01-4 | 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** | |
| 08A-26-4 | Basic - Raw animal food stored above unwashed produce. Walk-in cooler, raw chicken over unwashed produce. **Corrected On-Site** | |
| 36-30-4 | 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. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 in the kitchen, **Corrected On-Site** **Repeat Violation** | |
| 21-03-4 | Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In the wait station. The pail was dumped and correct solution was made. | |
| 22-39-4 | High Priority - Chlorine sanitizer in pail not at proper minimum strength. In the wait station, 0 ppm chlorine. It was adjusted. **Corrected On-Site** | |
| 03A-02-4 | 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** | |
| 41-11-4 | 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** | |
| 29-34-4 | High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the new hot water heater. | |
| 22-22-4 | Intermediate - Encrusted material on can opener blade. ALSO, the large mixer head had old food debris. **Corrected On-Site** **Repeat Violation** | |
| 53B-05-4 | 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. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 07/10/2014 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
0 | 0 | 2 |
| Violation | Observation | |
| 23-12-4 | Basic - Dry storage area shelves soiled with encrusted dust debris. | |
| 16-46-4 | Basic - Old labels stuck to food containers after cleaning. Plastics containers in dessert prep area |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 07/09/2014 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
4 | 4 | 11 |
| Violation | Observation | |
| 51-11-4 | Basic - Carbon dioxide/helium tanks not adequately secured. | |
| 24-05-4 | Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Repeat Violation** | |
| 23-12-4 | Basic - Dry storage area shelves soiled with encrusted dust debris. | |
| 12B-07-4 | Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline | |
| 40-06-4 | Basic - Employee personal items stored in or above a food preparation area. Phone and keys on wiping cloth by food in cook area | |
| 08B-38-4 | Basic - Food stored on floor. Oil and margarine | |
| 36-13-4 | Basic - Grease accumulated under cooking equipment. | |
| 16-46-4 | Basic - Old labels stuck to food containers after cleaning. Plastics containers in dessert prep area | |
| 33-16-4 | Basic - Open dumpster lid. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook area and dessert prep area | |
| 02D-01-4 | Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation** | |
| 03D-05-4 | 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** | |
| 08A-04-4 | 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** | |
| 01B-24-4 | 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. | |
| 01B-02-4 | 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°, | |
| 22-21-4 | Intermediate - Accumulation of black/green lime-like substance inside the ice bin. **Repeat Violation** | |
| 22-25-4 | Intermediate - Accumulation of encrusted food debris on/around mixer head. | |
| 02C-03-4 | 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 | |
| 22-60-4 | Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Rear prep area |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 03/12/2014 | Met Inspection Standards During This Visit |
4 | 0 | 10 |
| Violation | Observation | |
| 24-05-4 | Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. | |
| 13-07-4 | Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dessert cook wearing a bracelet | |
| 24-08-4 | Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups | |
| 36-31-4 | Basic - Hole in ceiling. Rear prep | |
| 36-24-4 | Basic - Hole in wall. Below mop sink | |
| 10-01-4 | 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** | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. | |
| 22-04-4 | Basic - Lime scale build-up inside ice machine. | |
| 36-30-4 | Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Insulation exposed around and above ice machine. | |
| 02D-01-4 | Basic - Working containers of food removed from original container not identified by common name. Sugar | |
| 03D-02-4 | 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° | |
| 12A-06-4 | High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. | |
| 03D-06-4 | 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° | |
| 08A-01-4 | High Priority - Raw animal food stored over cooked food. Upright Freezer: raw chicken over cooked chicken |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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