JIA JIA KITCHEN

1. Observed Vermin: Live and dead cockroach activity observed in the following areas: On the floor around the swinging doors to the entrance of the kitchen, on the floor at the front service area, on the floor under the handwash sink in the kitchen, on the wall to the right of the cook-line, on the wall separating the cook-line area from the prep area, on the floor in the left-side storage area, and on the wall to the left of the cook-line. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Ken Lu, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

*REPEAT VIOLATION* 1. Raw lamb measured 66F in a plastic tub on a counter in the prep area. Per staff, lamb had been taken out 3.5 hours prior. 2. Various potentially hazardous foods (chicken, beef, tofu, noodles, vegetable chowmein, etc.) in the steam table at the front service area measured in the range of 113F-131F. Per the PIC, they had been cooked 1 hour prior, or 2 hours prior depending on the item. 3. Chive and egg buns measured 94F while maintained out of temperature control on the counter at the front service area. 4. Raw pork measured 50F while in a box on the counter at the prep area. Per staff, pork had been received one hour prior. 5. Pork buns measured 75F while maintained inside plastic takeout boxes on the counter of the front service area. [CA] Potentially hazardous foods (PHFs) shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw lamb VC&D. See VC&D report. PHF's in the steam table to be served or discarded in the next 2 hours. Chive and egg buns VC&D. Raw pork relocated to the walk-in cooler. Pork buns VC&D.

Food/grease buildup observed on various floor, wall, and ceiling surfaces throughout the facility. Peeling walls observed. [CA] Floors, walls, and ceilings shall be maintained in good condition and kept clean to prevent the attraction and/or harborage of vermin.

Raw meat stored over vegetables in the walk-in cooler. Box of cauliflower stored directly on top of trash can. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food shall be stored in a sanitary location.

PHF in the steam table instructed to be reheated due to improper holding temperatures. During reheating, operator improperly reheated beef to 140F, and chicken to 157F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PHF's properly reheated to 165F.

Broth measured 120F while maintained in a large, lid-covered stock pot on the floor of the walk-in cooler. Per the PIC, it had been cooling for the last hour. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Broth separated into two separate containers and relocated to the walk-in freezer.

Large amount of grease buildup on hood screens above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.

Mop sink observed to be clogged and completely full of wastewater. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Mop sink shall remain unclogged at all times. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. [COS] PIC snaked mop sink. Mop sink unclogged.

Prep sink pipe partially discharges water onto the floor. Facility thaws various raw animal products in prep sink. [CA] Plumbing fixture shall discharge entirely into the floor sink.

Food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be readily available upon request.

Hot water measured 116F at the three compartment dishwashing sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Frozen scallops observed to be thawing in standing water in the prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Various pieces of equipment have been "jury rigged" with sheets of metal, wooden boards, or other unapproved materials. [CA] Remove unapproved modifications to prevent the harborage of vermin. Cracks observed in the seams between various shelving/counter units. [CA] Seal all cracks, gaps, and crevices to prevent the harborage of vermin.

Handwash sink in the front right service area observed to be obstructed by a pan placed over the sink basin. Handwash sink in the front right service area and handwash sink in the kitchen lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels sh all be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink unobstructed. Paper towels restocked.

Various containers of food stored on the floor throughout the kitchen and in the walk-in cooler. Various containers of food stored open. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination.

In the kitchen area, at the cookline, observed accumulation of grease and debris on the hood and hood filters. [CA] Ensure hood and hood filters are cleaned and maintained to allow for proper ventilation.

In the prep area, observed wastewater slow draining in the mop sink. [CA] Ensure wastewater is properly disposed through a sanitary sewer. Mop sink shall be fully-functioning and able to dispose of wastewater. [SA] Operator unclogged the mop sink and observed wastewater fully drained.

In the kitchen area, in the 2 door reach in refrigerator, measured cooked pork cooling at 80F. Per operator cooked pork was prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of cooked pork in an ice bath and moved to refrigeration to facilitate cooling.

In the kitchen area, observed handsoap dispenser is empty Observed nearby handwash station by the front counter is fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked hand soap dispenser.

Observed food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain valid food handler cards. Copies of food handler cards shall be maintained on-site for review.

In the kitchen area and the dry storage room, observed accumulation of food debris on the floors. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed open bags of dry bulk food such as sugar and flour stored by the drink prep area. [CA] Ensure open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.

At the front counter, on the counter-top. measured veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes, at 75F and stewed meat at 108F. At the same area, in the steam tables, measured meatballs at 120F and pork feet at 115F. Per operator, veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes prepared 2 hours prior; stewed meat, meatballs and pork feet prepared an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that are not maintained by temperature, shall be maintained by time. Potentially hazardous foods shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to time log items that are not maintained by temperature control. Veggie buns, pork buns, pork and vegetable buns, and onion vegetable pancakes to be served within 2 hours; stewed meat, meatballs, and pork feet within 3 hours, for a total of 4 hours from when removed from temperature control or discard. Below the steam table/ice bath counter, in the 2 door undercounter refrigerator, measured kimchi and cooked tofu at 55F. Measured ambient air temperature of unit at 53F. Per operator, kimchi and cooked tofu was prepared from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Kimchi and cooked tofu was VC&D due to time and temperature abuse. Operator to contact for repairs to 2 door undercounter refrigerator

In the dry storage room, and the front counter area by the drink prep, observed a large amount of fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.