JOJO'S HOT CHICKEN

1. Two reach in refrigeration within the office are not NSF. Per PIC, they plan on removing the equipment. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. The mop rack is missing around the mop sink at the time of inspection. [CA] Install a new mop rack around the mop sink. 3. Caulking around the hood system is starting to fall apart and some gaps are appearing within the stainless steel. [CA] Remove old caulking and add fresh silicon within any gaps.

Damaged tile noted within the walk in and under the hood system. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Found several expired food handlers card. [CA] Renew food handlers card.

Found loose CO2 tank below hand wash station in back prep area. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.

1. Found several metal shelving and prep table rusted and in disrepair. [CA] Replace shelfs. 2. Found cardboard box to line shelvings in back prep area and walk-in-cooler. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Found broken coved base tile near cooks line right side corner. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Found several refrigeration handle and door handles with sticky substance. [CA] Routinely clean.

Measured hot water holding between 116F - 119F at front warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held betwenen 100F - 108F.

Found hot water knob inoperable at warewash sink located in back prep area. Note: Another warewash sink located in front area (bar). Measured hot water on site holding between 116F - 119F. [CA] Repair hot water knob. Ensure cold/hot water is provided at all times.

Measured hot water holding at 108F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

Found 1 container of cooked chicken thigh not time marked at preps/cooks line. Per operator, PHFs is held under time as a public health control (TPHC). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark PHFs under TPHC.

Found 2 loose CO2 tank in front of walk-in-cooler. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.

1. Found cardboard boxes and aluminum foil used to line shelvings in back prep area and warewash area. CA] Discontinue the use of cardboard boxes and aluminum foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2. Measured ambient air temperature of walk-in-cooler holding at 47F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. 3. Found 4 newly added instant water dispenser for ramen (EZ cook). [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL **Further review needed for newly added equipment.**

Major: Measured bag of cooked rice holding at 68F on counter top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to 2 door upright unit. Minor: 1. Measured container of kim chi fried rice holding at 45F in 2 door upright. 2. Measured containers of raw chicken holding at 46F in walk-in-cooler. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.