JIN JIN GOURMET CHINESE CUISINE

No Food Safety Certificate available at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1.Chlorine in dishwasher measured at 0ppm. No active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Advised PIC to manual wash and sanitize dishes in 3-comp sink until dishwasher can be serviced. 2. Chicken thawing in center compartment of 3-comp sink. [CA]The warewash sink, if used to wash wiping cloths, wash produce, or thaw food, shall be cleaned and sanitized before and after each specific use.

No food safety certificate or food handler cards are available at time of inspection. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. Fried pork set on top of hot holding unit was measured at 75F. PIC stated it was placed there 30 mins prior. [CA] PHFs shall be held at 135°F or above. [COS] Items were taken to back to be re-heated to 165F and placed back inside hot holding unit. 2. Cooked chicken in prep insert measured at 50F. PIC stated chicken has been there for less than 1 hour. [CA] PHFs shall be held at 41°F or below. [COS] Chicken was placed into walk-in to cool to 41F.

Back door propped open with a box. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Excessive food debris and food splatter on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean.

Buckets of soy saucestored under handwash sink and on the floor near cookline. [CA] All food shall be separated and protected from possible contamination. Food shall be stored at least 6 inches above the floor to prevent contamination.

1.Excessive dust build-up on walk-in fan and fan cover. 2.Excessive food build-up on refrigerator handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Health permit not posted. Per PIC it had fallen off the wall and broke the frame. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Chicken thawing in standing water. [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.

1. Small burner placed between two ventitaltion hoods. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Handwash sink near back door was not stocked with soap or paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Paper towels and soap re-stocked.

Wiping cloths stored on prep surfaces throughout kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

FOUND BEEF BEING THAWED IN STANDING WATER AT THE 3 COMPARTMENT 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 A PART OF A COOKING PROCESS.

FOUND FRIED CHICKEN AT 87F ON TOP OF THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. [CA] REHEAT TO 165F WITHIN 2 HRS AND KEEP AT 135F MINIMUM. COS FOUND POOLED EGGS ON THE FOOD PREP COUNTER AT 60F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: THE EGGS WERE PLACED BACK IN THE REFRIGERATOR.

FOUND BEEF BEING THAWED IN THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.

THE LIGHT SWITCH PLATE NEAR THE HOOD IS BROKEN. [CA] REPLACE THE PLATE. FOUND THE HOOD BAFFLES WITH EXCESSIVE GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.

FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.

MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] FOOD FACILITIES THAT PREPARE, HANDLE, OR SERVE NON-PREPACKAGED POTENTIALLY HAZARDOUS FOOD SHALL HAVE A VALID FOOD SAFETY CERTIFICATE AVAILABLE FOR REVIEW AT ALL TIMES.

MISSING SOAP AND PAPER TOWELS AT THE HAND WASH SINK IN THE KITCHEN. FOUND A FEW COVERED CONTAINERS WITH FLOUR STORED BELOW AND IN FRONT OF THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.

FOUND A WIPING CLOTH STORED ON THE FOOD PREP COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.