J & C China Buffet, LLC

Year by year

Inspections

1. Jan 7, 2026 Re-inspection · 2 priority, 1 priority foundation, 1 core, 4 repeat
   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Crispy chicken on the buffet line is at 105 degrees at the time of inspection

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     PLUMBING - APPROVED MATERIALS

     There is duct tape holding together the handwashing sink plumbing

     Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Referral made to department of safety and professional services for follow up.

     Code 5-201.11

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review at the time of inspection. There needs to be a method for monitoring the food times when they are put out.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     chili oil, spices, sugar, salt, and other cooking ingredients are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

2. Dec 2, 2025 Routine · 5 priority, 2 priority foundation, 5 core, 3 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw fish is stored above ready to eat noodles

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Crispy chicken on the buffet line is at 105 degrees at the time of inspection

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Eggs and homemade chili oil are set out and are at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     The egg rolls are stored in a cardboard box labeled for raw chicken

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Serious Priority

     PLUMBING - APPROVED MATERIALS

     There is duct tape holding together the handwashing sink plumbing

     Correction: Provide approved materials for plumbing system, hoses and filters used to convey water. Referral made to department of safety and professional services for follow up.

     Code 5-201.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     There are no date marks provided for any food in the walk in cooler

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review at the time of inspection. There needs to be a method for monitoring the food times when they are put out.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     chili oil, spices, sugar, salt, and other cooking ingredients are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are multiple food items stored on the floor of the walk in cooler

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Cooked food is being stored in cardboard boxes

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     There are multiple areas in the kitchen that are soiled and in need of cleaning. These include but are not limited to, sides of coolers, fryer area, floors in the kitche, back room, mop sink, and other various areas.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Jan 15, 2025 Routine · 2 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Various raw meats (chicken, beef) are stored above ready-to-eat produce.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Rice in walk-in cooler is cold held at 55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for rice and noodles in walk-in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Use shallow metal pans to cool.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan in place for sushi.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Uncovered foods stored in walk-in cooler and raw shrimp observed in warewashing area are subject to splash and dust contamination.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     3 compartment is not maintained in good repair and actively leaking.

     Correction: Repair or replace equipment to good condition.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Kitchen equipment is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Many material items building up in food storage and dry storage areas.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

4. Jan 16, 2024 Re-inspection · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method is inadequate.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Rice, sugar, and flour are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep table, walk-in cooler, and walk-in freezer doors are not maintained in good repair and need to have seals replaced.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

5. Dec 20, 2023 Routine · 3 priority, 1 priority foundation, 7 core, 7 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw foods are stored above ready-to-eat foods in the prep table cooler and walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Kitchen prep table is cold holding foods above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method is inadequate.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Rice, sugar, and flour are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Raw chicken is stored in an area subject to contamination.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Produce is stored on the floor in the walk in cooler and dry storage area.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Prep table cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep table, walk-in cooler, and walk-in freezer doors are not maintained in good repair and need to have seals replaced.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of walk in cooler are soiled with food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     INTENSITY - LIGHTING

     Replace light in the kitchen area near the prep table.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11