Jumbo Buffet Improves its Sanitary Rating

Basic - - From inspection on 2016-12-30: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - - From inspection on 2016-12-30: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - - From inspection on 2016-12-30: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. Both prep sinks. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - - From inspection on 2016-12-30: Basic - Soiled reach-in cooler gaskets. All. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - - From inspection on 2016-12-30: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both, walk-in cooler and walk-in freezer. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - - From inspection on 2016-12-30: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - - From inspection on 2016-12-30: Basic - Working containers of food removed from original container not identified by common name. Grains, flours. Storage area. - From follow-up inspection on 2017-01-11: **Time Extended**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both.

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. No sanitizing process. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen prep area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. Both prep sinks.

Basic - Soiled reach-in cooler gaskets. All.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both, walk-in cooler and walk-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area.

Basic - Working containers of food removed from original container not identified by common name. Grains, flours. Storage area.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over sauces.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen area by cooking area. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab Rangoon cheese filling. Walk-in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POTATOE SALAD AT 47 DEGREES AND TUNA AT 47 DEGREES AT BUFFET NE Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED FISH AT 117 DEGREES, RICE AT 107 DEGREES, AND CHICKEN AT 115 DEGREES. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTATOES SALAD AT 45 DEGREES, MACARONI SALAD AT 47 DEGREES. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.

No Violations Were Observed

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER IS NOT ABLE TO MAINTAIN FOODS AT 41 DEGREES. Repeat Violation. ALL PHF ARE STORED IN THE FREEZER.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA 59 DEGREES, COLE SLAW 51 DEGREES IN RIC BY 2CS Corrected On Site. HAVE THEM PLACED IN WIF

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY IN COOLER HELD FOR 24 HOURS ARE IS 47 DEGREES. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation. CHICKEN PLACED IN WIC OVER 24 HOURS ARE OUT OF TEMPERATURE.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER IS NOT ABLE TO MAINTAIN FOODS AT 41 DEGREES. Repeat Violation.

Critical - Observed food stored on floor. OBSERVED EMPLOYEE MARINATING POULTRY ON THE GARBAGE CONTAINER. INSPECTOR HAS HIM TRANSFER THE FOOD ON THE PREP TABLE Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN LEFT UNCOVERED IN TRAY. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES FAILEDTO WASH HAND WHEN CHANGING GLOVES.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

No Violations Were Observed