JIN SHO RESTAURANT

Observed an unlabeled chemical spray bottle cleaner stored at the bottom shelf of the main preparation line. [CA] Chemicals once removed from original container shall be labeled with common name.

1. Observed the three compartment sink faucet to be leaking 2. Observed the preparation sink hot water line running and unable to close [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed an accumulation of grime/grease/debris on equipment surfaces throughout the facility including but not limited to: - The shelf space below the grill - The exterior surfaces and handles of the two door upright freezers at the back storage area - On the lower shelving of equipment at the cooks line [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

A consumer advisory reminder statement was observed posted but not disclosure of which food items are served raw or undercooked were identified on the menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

A display thermometer was missing at the front sushi display cooler. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature. [COS] The manager was able to locate a display thermometer and place it in the unit.

Not all food handlers possess a valid food handler card or food manager certification. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Old rodent droppings were observed on the floor in the corner of the back storage area below/behind the two door upright freezer. It was discussed with the PIC that pest control services are rendered by Ecolab on a monthly basis. No other evidence of rodent activity was observed at this time. [CA] Clean and sanitize area of old droppings. 2. Observed numerous fruit flies at the janitorial sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed an accumulation of grease/grime/debris on the floors throughout the facility including but not limited to: - Below the grill at the cooks line - Below the deep fryer at the cooks line - Below both sushi preparation stations - Below the upright coolers at the hallway storage area - Below the upright freezers at the back storage area [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed a large accumulation of water in the four door upright cooler. [CA] Maintain equipment in good repair.

Observed raw fish thawing at ambient temperature adjacent to the cooks line. Fish measured at 30F-34F at this time. [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.

Observed steady leak below the waste drain of the three-compartment sink. [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.

Bag of raw shrimp observed thawing in bowl of standing water at the food preparation 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.

Observed ware washing employee actively ware washing at the three-compartment sink, dipping cleaned utensils inside sanitizer and quickly removing items to be air dried. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed employee to return utensils that were just washed into the sanitizer compartment.