SAVANNAH’S COUNTRY BUFFET Inspection – September 16, 2025

High Priority 4

#6High Priority22-41-4

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 0ppm. New chlorine connected to machine, primed and tested at 50ppm. **Corrected On-Site**

Corrected On-Site

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon over cooked squash and raw sausage over shredded cheese.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken temped at 109f. Per employee on buffet approximately 30min, would be removed within an hour.

#9High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.

Intermediate 1

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in men's room.

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured by sodas.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on pudding cans.

#3Basic36-24-5

Basic – Hole in or other damage to wall. Hole in wall by water heater, wall in disrepair under ac unit.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on fan near dish pit. Grease build up on back splash of fryer and splash guard.

#5Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Back door to kitchen.

Florida Food Watch