BUFFALO'S CAFE

Violations (3)

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Observed

  .05(7)(a)1Observed multiple dishes stored as clean, with food debris. ***3RD CONSECUTIVE VIOLATION**** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were put in the warewashing area to be rewashed and sanitized.

  Priority Foundation

• 6-1C

  Georgia Food Code .04(6)(d)Observed

  .04(6)(d)Observed time/temperature control for safety (TCS) foods not cooling at a fast enough rate. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was left open and allowed to continue cooling in the walk-in cooler.

• 11A

  Georgia Food Code .04(6)(e)Observed

  .04(6)(e)Observed pico and salad mix cooling in wrapped, covered plastic containers stacked on top of each other in the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on proper cooling methods.