BJ Buffet

10D: .04(4)(d)Observed a small container of salt and two large containers of flour stored in the kitchen not labled. Observed a plastic medium sized container of sugar stored in the server area not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC (person in charge) had food employee labled all the containers.

14B: .05(9)(d)Observed multiple clean utensils stacked wet. All linens shall be mechanically washed. Except where linens are limited to wet wiping cloths that are used moist and air dried, wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing sink that is cleaned before and after use. (C) Corrective Actions: PIC had food employee seperate the utensils for proper ary drying.

18: .07(2)(m)At the beginning of the inspection, observed the back exit door was propped open by a rock. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed the back exit door.

6-1A: .04(6)(f)Observed two containers of buttermilk and a container of raw pork chops stored on the food contact table located by the fryer cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) had food employee remove the pork chops to the reach-in-cooler and discarded the two containers of buttermilk.

6-1D: .04(6)(i)Observed multiple TCS (time and temperature control) foods such as fried chicken wings, collard greens, rice, mac and cheese, and meat loafs stored on the hot holding buffet table not labeled with the correct start and discard time. On the left side of the hot holding unit, the start and discard time was 6:00 PM to 8:00 PM. On the right side of the same hot holding unit, no start or discard time was placed. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC had food employees discarded the foods and place new foods on the hot holding unit. The hot holding unit was labeled on both sides with the new start and discard time. THIS IS THE SECOND REPEAT OF CODE VIOLATION. OBSERVATION ON NEXT ROUTINE INSPECTION (NOW UNTIL JUNE 30,2026) MAY RESULT IN PERMIT SUSPENSION.

8-2B: .07(6)(l)Observed a spray can of raid stored by the mop sink. The spray can of raid was for residential use only. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. (Pf) Corrective Actions: The bottle of raid was discarded.

12D: .04(4)(g)At the beginning of the inspection, observed food employee prep raw tilapia in the two compartment vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food employee placed the raw tilapia in the walk-in-cooler and sanitized the vegetable sink.

17D: .07(4)(b)Observed two personal red bull drinks stored on a shelf on top of the resturant foods in the reach-in-cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The two personal drinks were removed to an approved location.

6-1B: .04(6)(f)Observed a pan of pork chops and a pan of rice hot holding below 135F in the hot holding unit. Hot holding unit held ambient air of 131.0F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC(person in charge) had food employee refry the pork chops and place rice back in the oven.

15A: .05(6)(q)1&3Observed hot holding unit located by the vegetable sink held ambient air of 131.0F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: .

1-2A: .03(2)(a)-(l), (n)PIC did not have active managerial control; observed multiple violations It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

3-1B: .04(3)(a)Observed a package of beef and multiple containers of raw chicken in the walk-in-cooler, delivered above 41F. Food delivery truck was present when EHS (RJ) started inspection. By the time EHS had started checking foods in kitchen, the driver had left. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. (P) Corrective Actions: PIC (person in charge) had food employee discard foods.

11A: .04(6)(e)Observed multiple containers of pasta salads, three containers of ribs, containers of deviled eggs, and a container of egg yolks cooled overnight with wrapped plastic lids and a plastic container lid in the walk-in-cooler. Observed cole slaw, chopped tomatoes, and ham cooling down in plastic wrapped lids and a plastic container lid in the walk-in-cooler. Observed seafood salad cooled over night with a wrapped plastic lid, a large plastic container lettuce with a plastic lid cooled overnight , and a metal container of chopped lettuce with a metal lid in the reach-in-cooler. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: PIC discarded all foods cooled overnight. Plastic wrap lids and plastic containers of lid were removed from foods that were cooling down.SECOND REPEAT OF CODE VIOLATION. OBSERVATION ON NEXT ROUTINE WILL RESULT IN PERMIT SUSPENSION.

11C: .04(6)(c)Observed a container of raw pork chops thawing in a metal container of food contact table. Observed multiple bags of tilapia thawing in a empty container of soy sauce. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC had food employee remove the container of raw pork chop to a reach-in-cooler. Tilapia was removed to another container and placed in the reach-in-cooler.

14C: .05(6)(r)Observed tilapia thawing a empty single use soy sauce bucket. Single-service and single-use articles may not be reused. (C) Corrective Actions: Soy sauce bucket was discarded and tilapia was placed in an approved container,

15A: .05(6)(q)1&3Observed hot holding unit located next to vegetable sink held ambient air of 127.4F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

4-2B: .05(7)(a)1Observed interior ice machine had black like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1B: .04(6)(f) Observed a pan of mac and cheese and multiple pans of rice hot holding below 135F in the hot holing unit. Hot holding unit held ambient air of 127.4F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC had food employees reheat the foods.

6-1C: .04(6)(d)Observed a container of ham, a container of cole slaw, and a container of chopped tomatoes in the walk-in-cooler not cooling down. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC removed the plastic wrap lids and the container lid from the foods for rapid cooling.

6-1C: .04(6)(d)Observed two containers of pasta salad, two containers of mac and cheese salad, three containers of ribs, a container of egg yolk, and containers of deviled eggs cooled over night in walk-in-cooler above 41F. Observed seafood salad, a large plastic container of chopped lettuce, and a metal container of shredded lettuce cooled over night in reach-in-cooler above 41F. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded all of the foods. SECOND REPEAT OF CODE VIOLATION. OBSERVATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION.

6-1D: .04(6)(i)Observed milk wash on time control not labeled with the start and discard time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC had food employee labeled the foods with the start and discard time.

8-2B: .07(6)(b)Observed a spray bottle containing bleach and a chlorine sanitizer bucket not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Food employee labeled the spray bottle and the sanitizer bucket.

8-2B: .07(6)(g)Observed the sanitizer bucket held a concentration of 200 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC had food employee dilute the sanitizer bucket.

10D: .04(8)(b)Observed a container of expired Milk stored in the reach-in-cooler located by the grill and fryer. Milk expired on November 4, 2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: PIC discarded the container of milk.

6-1C: .04(6)(d)Observed 3 containers of pork that had not cooled to 41F within 6 hours. Observed multiple pans (8) of mac and cheese not cooling at an adequate to ensure food reaches 70F in two hours or less. Observed food prepared at ambient air temperature that did not cool to 41F within 4 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Chicken and coleslaw was discarded. Mac and cheese was moved to the walk in cooler and put on a speed rack to cool. Pork was discarded.

11A: .04(6)(e)Observed pork cooling in containers with tight fitting lids. Observed cole slaw cooling in dee plastic containers with plastic wrap and tight fitting lid. Observed multiple containers of mac and cheese cooling in metal pans with tight fitting lids. Mac and cheese was also stacked 4 containers high. Foods shall be cooled using an approved method. Corrective Actions: The person in charge was educated on effective cooling methods. A speed rack for cooling was set up to demostrate cooling methods.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish stored in a metal pan and raw pork chops also stored in a metal pan stored with meatloaf and multiple pans of cooked dumplings. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC (person in charge) had food employee stored foods properly.

14B: .05(10)(a)Observed large plastic pans and metal utensils stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had dish employee separate the plastic pans and metal utensils for proper air drying.

11D: .05(3)(g)The person in charge could not provide an approved thermometer for measuring temperatures of thin mass foods. An approved thermometer for measuring the temperature of thin mass foods shall be provided.

13A: .02(1)(d)The current inspection report is not posted as required. The most current inspection report shall be posted at all times.

2-1C: .04(4)(a)1,2,3Observed an employee peeling ready to eat boiled eggs with bare hands. Bare hands shall not be used to handle ready to eat food. Corrective Actions: The person in charge (PIC) had the employee discard eggs. The employee donned gloves before restarting task. The employee

6-1C: .04(6)(d)Observed mac & cheese (9 pans) and fish that were not cooing at an adequate rate. See temperature log. Food that is cooling shall be cooled at an adequate rate to ensure cooling food goes from 135F to 70F in two hours and from 70F to 41F in 4 hours or less. Food that is prepared from ambient air temperature (fish) shall be cooled to 41F within 4 hours. Corrective Actions: Food was moved to the walk-in cooler to cool rapidly.

11A: .05(3)(a)Observed 9 pans of mac & cheese cooling stacked with lids. Mac & cheese was placed in small reach in cooler by oven/fryers. Observed fish cooling in deep metal container covered with plastic wrap. The PIC was educated on effective cooling methods. Corrective Actions: The PIC had an employee move mac & cheese to the walk-in cooler. Containers were placed on the top shelves with lids off. Fish was move to the walk in cooler to rapidly cool.

11D: .05(2)(k)The PIC could not locate a thermometer capable of measuring thin mass foods. A thermometer capable of measuring thin mass foods shall be accessible at all times.

12D: .04(4)(g)Observed an employee cutting unwashed head lettuce. Unwashed produce shall be washed before cutting. Corrective Actions: The PIC discarded lettuce. The employee was informed that all unwashed produce must be washed before cutting.

15B: .05(3)(h),(i)The PIC could not provided test strips for the dish machine, 3 compartment sink, or buckets. A testing method for sanitizer concentration shall be on-site at all times.

6-1A: .04(6)(f)Observed cold held TCS foods in the walk in cooler with an internal temperature above 41F; see temperature log. Walk in cooler temp 55F. Cold held TCS food shall be kept at 41 F or below at all times. Corrective Actions: Ready to eat food was discarded.

6-1D: .04(6)(i)Observed hot bar marked with time control from 10:00 am to 2:00 pm. Food items had not been discarded by 2:30 pm. Informed person in charge and food items were discarded. Food under time control shall be discarded after 4 hours if not consumed or sold. Corrective Actions: Food was discarded and replaced.

11A: .04(6)(e)Observed multiple pans of cooked ribs cooling in covered pans stacked 4-5 pans high. Internal temperature 155F. Food shall be cooled using an effective method. Corrective Actions: The person in charge had an employee move pans to the walk in freezer and remove all lids for rapid cooling.

15A: .05(6)(a)Ambient air temperature of the walk in cooler is 55F by the door. Equipment shall be maintained and proper adjustment to maintain an ambient air temperature of 41F or below for proper cold holding.