BIG JOHNS BUFFET health score and inspection history

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 21 AUG 2026, score 79, was posted after the inspection was initiated.

5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the fan housing onto shelving and floor.

Store food at least 6 inches above the floor./ Food stored on the floor under the shelves in the WI cooler.

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.

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.

Store food at least 6 inches above the floor./ Boxes of food on the floor in the WI cooler.

5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the fan housing onto food packaging, shelving, and floor.

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.

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.

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Food employees on duty with no documentation of current food safety training.