TOMATOES COUNTRY BUFFET, THE

2 findings recorded on Jun 24, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed a red sanitizer bucket with the sanitizer solution stored in the hand sink located in the vegetable prep area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed a red sanitizer bucket with the sanitizer solution stored in the hand sink located in the vegetable prep area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: sanitizer bucket removed Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed sliced tomatoes (43F) and raw chicken (44F) in the reach-in cooler located in the fryer area of the main kitchen held above 41F. Observed sliced tomatoes in buttermilk (48F) and sliced squash in buttermilk (54F) held above 41F on the prep table located in the fryer area of the main kitchen.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed sliced tomatoes (43F) and raw chicken (44F) in the reach-in cooler located in the fryer area of the main kitchen held above 41F. Observed sliced tomatoes in buttermilk (48F) and sliced squash in buttermilk (54F) held above 41F on the prep table located in the fryer area of the main kitchen. C/A: cold time/temperature control for safety food (TCS) shall be maintained at 41°F (5°C) or below COS: items allowed to cool to 41F in the freezer Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.