Big Johns Buffet

What the inspector found

• 4-204.11 Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Replace the missing catch pan on the grease gutter in the ventilation hood over the grill.
• 5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the fan housing onto food packaging, shelving, and floor.
• 3-501.16(A)(1) Maintain TCS food at 135 F or above./ Baked chicken, baked fish, and corn kernels loaded onto the food buffet all measured 123F; and baked chicken and mashed potatoes in the hot food holding cabinet measured 123F and 73F, respectively; all foods were reheated to 135F>. Keep food under temperature control after cooking or heating; after panning or portioning, use the food thermometer provided and verify that food is 135F> before loading into hot holding equipment: take corrective action as necessary. Repeat violation under Official Notice EH17002233 issued on initial, non-scored inspection 13 JUL 2026.
• 3-305.11 Store food at least 6 inches above the floor./ Boxes of food on the floor in the WI cooler.
• 4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use./ Utensils that were manually washed and rinsed during the inspection were not sanitized. The employee was interrupted and directed to clean the sanitization compartment of the warewashing sink. It was filled with 300ppm quaternary ammonium sanitizing solution, and the washed wares were immersed in the solution >30 seconds for sanitization.
• 6-301.11 Provide a supply of soap at each handwashing sink./ Supply of soap at the handsink serving the cook line was replenished after the inspection was initiated.

As listed in the inspection report.