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Businiess name:
Jumbo Buffet
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Review by:
citysearch c.
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Review content:
Closed by the SLV Health Dept Aug 23, 2012 for presenting an imminent public health hazard due to the following conditions:\r
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• Various potentially hazardous foods in cold prep tables and reach-in refrigerators are held at 50-56°F.\r
• Cold prep tables are unable to hold potentially hazardous foods at or below 41°F.\r
• Raw beef and chicken are held on a counter top at 52-55°F.\r
• Sushi rolls are held out of temperature control at 50-60°F on a buffet table with no time marking method in place.\r
• An employee is eating personal food on a preparation table.\r
• Rubbing alcohol is stored above food handling gloves.\r
• The ice dispenser on the drink machine has mold on it.\r
• The interior of the main ice machine bin has mold in it.\r
• The ceiling and fan unit in the walk-in cooler have mold on them.\r
• Paint and lubricant are kept in the food storage area.\r
• There is no measurable sanitizer in the final rinse of the dish machine.\r
• The back door is propped open.\r
• A wet towel is in contact with wontons.\r
• A water pitcher is stored in the hand sink at the Mongolian grill.\r
• Ventilation hood surfaces above the woks and deep fryers are heavily coated with grease and dust.\r
• The ceiling in the kitchen is heavily soiled.\r
• The person in charge is unable to provide documentation of the species of fish being used for sushi.\r
• Broccoli is store in an unclean, non-food grade bin.\r
• Krab meat is thawing in standing water.\r
• Exterior surfaces of cooking equipment are soiled.\r
• Handles and gaskets on reach-in cooler doors are soiled.\r
• Shelves in the walk-in cooler are unclean.\r
• Food is stored on the floor in the walk-in cooler and freezer.\r
• A pan of vegetables is stored uncovered on the hood of a car outdoors.\r
• Soapy water is being discharged in the parking lot.\r
• There is no food guard or lid over food in the customer self-service dessert area.\r
• Insect control devices are installed above the clean dish area.\r
• The person in charge is unable to demonstrate knowledge of proper cold-holding temperatures and is not maintaining the establishment in a clean condition.\r
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