BROWN'S COUNTRY BUFFET
14423 NW US HWY 441, ALACHUA 32615
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/25/2024
High Priority
1
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 3 employee drinks on prep in the front part of the kitchen. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed: the floor under the frying pan station is uneven due to missing tiles.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: the shelves in the walk-in cooler have rust. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed: a spout jar on the shelf by the ice machine, no label. Cane syrup was added. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: 42 eggs out, they are on the form, not on the dry erase board. The take out time was adjusted. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: A. Brown expired 5-21-2023 Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: 1 tea spout by the back wait station has an accumulation of lime/substance at the tip of the spout.
- 47-02-4:Observed scorch marks around electrical outlet. For reporting purposes only. Observed the scorch marks on the electric outlet over the dish wash machine are still there. Repeat Violation
Food safety inspection conducted on 3/25/2024 revealed 8 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 10/4/2023
High Priority
4
Intermediate
3
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by microwave across from cooks line. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and vape on prep table under meat slicer.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under large fryers to the left of cooks line.
- 08B-38-4:Basic - Food stored on floor. Raw cut potatoes used for home fries on floor on cooks line. Employee placed up off of floor. Corrected On-Site
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on bottom shelf under pass through window.
- 36-24-5:Basic - Hole in or other damage to wall. Behind chest freezer outside of walk in cooler. The floor in disrepair inside the walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large fire extinguisher soiled across from Handwash sink on cooks line. White reach in freezer across from cooks line the door exterior is soiled. Reach in freezer reach in cooler combo unit the gaskets are soiled. Interior reach in freezer soiled in the combo cold holding unit. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking eggs with gloved hands then discarded gloves and continued cooking prepping foods.
- 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. Employee on cooks line dressing a burger with lettuce, cheese, tomatoes and touching bun. Spoke to employee about using a utensil, employee placed gloves on hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (60F - Cold Holding) item in walk in cooler, employee stated item was out of cooler while prepping food items, all other items in unit were 41F or below. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese (122F,128F - Hot Holding); meatloaf (112F - Hot Holding) items in stand up hot holding unit, employee turned the unit up higher, items were only in unit less than an hour. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter being cooled at room temperature on top of reach in cooler on cooks line. pancake batter 3 hours (73F - Cooling)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior large ice machine.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Towel in Handwash sink in prep area, employee wetting towel with water at Handwash sink and wiping down prep table.
- 47-02-4:Observed scorch marks around electrical outlet. For reporting purposes only. Between dish machine and hood system.
Food safety inspection conducted on 10/4/2023 revealed 16 total violations (4 high priority, 3 intermediate, 8 basic).