SAM'S COUNTRY BUFFET INC
1214 CAPITAL CIR SE STE D&E
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/29/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secure with chain.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents accumulated with dust behind buffet line and throughout kitchen.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing dishes properly. PPM: 0. Instructed operator to set up three compartment until dish machine is fixed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee drink on prep table in kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat and jacket stored on food condiments on prep table.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper device installed over crock pots in food preparation area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to prep sink.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of DayQuil stored on prep table next to seasonings.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed collard greens got holding less than 4 hours at 133F. Operator reheated collards to 188F during time of inspection. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary ammonium test strips but is using chlorine for sanitizer. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to prep sink.
Food safety inspection conducted on 1/16/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 9/12/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks near ice machine not secured. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting in ware wash area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in 3 reach in freezers near restrooms.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on housing of soda dispenser, front line. Owner cleaned during inspection. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor, near fryer. Owner stored properly. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour, cornmeal near fryers and sugar on front line, no label. Owner labeled during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over fish in walk in cooler. Owner stored properly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade dirty. Owner cleaned during inspection. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips for chlorine dish machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser, no label near ice machine. Owner labeled spray bottle during inspection. Corrected On-Site
Food safety inspection conducted on 9/12/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
6
Intermediate
0
Basic
0
Total
6
Disposition: Facility Temporarily Closed
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. Observed accumulation of rust on can of tomato puree in kitchen area. See stop sale.
- 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. Observed dish machine chlorine 0ppm. Employee corrected dish machine to chlorine 50ppm during inspection. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately four live flying insects in the kitchen and dry storage areas. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw shrimp in walk in cooler.
- 28-13-5:High Priority - Raw sewage on ground of establishment. Observed accumulation of raw sewage outside in the following locations: surrounding exterior back door connected to dining room area, entrance to dry storage shed, parking lot, and dumpster area. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed six cracked shelled eggs in walk in cooler and six commercial bags of ice stored in ice machine. See stop sale.
Food safety inspection conducted on 5/21/2024 revealed 6 total violations (6 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2024
High Priority
3
Intermediate
4
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In handicap stall. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operators squid in chest freezer over pork to be served to the public.
- 08B-31-4:Basic - Food stored in undrained ice. Raw pork stored in untrained ice in chicken. Employee drained pork at time of inspection. Corrected On-Site
- 24-06-4:Basic - Knives stored on dirty knife rack. All items cleaned at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on back side of walk-in cooler door handle. Mold like substance on shelves in walk-in cooler. Grease and food debris on magnetic knife strip.
- 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. Tested at 0ppm. Operator primed machine. Tested at 100 ppm. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over carrots and potatoes in walk-in. Raw pork stored over cooked sausage in walk-in. All items moved at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: egg wash 68F, per operator, egg wash is discarded every 30 minutes. Provided Time as a Public Health Control form. Diced ham on buffet 49F, less than 30 minutes per operator. Operator pushed ham deeper into ice for better cooling. Diced ham new temp 44F, eggs marked for time. **Corrective Action Taken** Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips for dish machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Operator provided at time of inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled.
- 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. Extinguisher by back door obstructed by ladder and rolled up mats. K class by dish pit obstructed by dish rack. Operator moved items away from extinguisher at time of inspection. Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 13 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 8/9/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2023
High Priority
7
Intermediate
3
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Observed wet wiping cloths stored on prep tables throughout the establishment.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-38-4:Basic - Food stored on floor. Observed raw chicken in container on floor in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between hand was sink and wall.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed equipment throughout kitchen grease and debris filled
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at any of the hand wash sinks. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed monster energy drinks in reach in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken breasts thawing in a bucket with water.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed raw chicken stored next to debris filled wiping cloths.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple staff not washing hands after touching soiled aprons.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cut lettuce stored in t shirt bags in reach in cooler
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs with produce in walk in cooler.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw eggs. Raw chicken over a covered pan of cooked potatoes in walki in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 12:30pm in expo cooler, Pasta salad 50°, shredded cheese 51F, ham 53°, carrot slaw 49F per manager was prepped an hour ago before putting on line. Re temp at 1:56 pm, ham 44F, pasta salad 44F, carrot slaw 42F shredded cheese 44F
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 130F, chicken gizzards 125F disposed of by manager, okra and tomatoes stew 109F per manager items cooked 2 hours ago, manager reheated to 165F and held at 135F or above.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in walk in cooler opened more than 24 hours ago.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed green beans cans in hand washing sink near ice machine.
Food safety inspection conducted on 8/8/2023 revealed 20 total violations (7 high priority, 3 intermediate, 10 basic).