JINJIN 12 LLC

High Priority - Food placed in soiled container/equipment. Cooked chicken stored inside waxed cardboard lids from used boxes. Inspector had employee reheat all chicken to 165F and move the chicken to clean pans during this inspection. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork and raw chicken stored inside grocery bags inside reach-in freezer in back of kitchen. Inspector had an employee move both items to food-grade bags during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw pork stored on shelf inside reach-in cooler above pan containing fully-cooked chicken. Manager moved the raw pork to the bottom shelf during this inspection. 2. Open sheet pan containing raw frozen beef stored directly on top of packages containing fully-cooked frozen krab inside reach-in freezer in back of kitchen. Manager had an employee remove the raw pork from the freezer during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Two pans containing chicken held at room temperature near front counter without time marks. When inspector asked about the chicken, an employee quickly discarded the chicken. Inspector reviewed the process for using Time as a Public Health Control and provided new procedures to the manager during this inspection. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine heavily soiled with mold-like substance.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Inspector observed six employees working in kitchen and handling food without a certified food manager present. A certified manager arrived during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at far end of cookline. An employee replenished the towels during this inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file for establishment. Inspector confirmed with the plan review office. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan containing fully-cooked pork missing date mark inside reach-in cooler near cookline. Manager stated the pork was cooked two days prior and added the proper date mark during this inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Three Florida Restaurant and Lodging Association food handler cards missing CFPM number, date of training, company name, and date of birth. Manager finished filling out each certificate during this inspection. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. 1. Exposed studs on wall in back of kitchen. 2. Hole in wall near back door of kitchen.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining several shelves throughout kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.

Basic - Dead roaches on premises. 1. One dead roach inside cabinet at front counter. 2. One dead roach fount on floor in kitchen beside three-compartment sink. An employee cleaned the area during this inspection. Corrected On-Site

Basic - Food stored on floor. Two pans of raw chicken stored directly on floor in back of kitchen. An employee removed the pans from the floor during this inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored in-between two prep tables in back of kitchen.

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. To waste receptacle anywhere near handwash sink at far end of cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour bins throughout establishment soiled with food debris.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap below exterior door in back of kitchen. One dead roach fount on floor in kitchen beside three-compartment sink.

Basic - Reuse of single-service or single-use articles. Scoop made from cut single-use jug with integral handle stored down inside pan of rice at cookline. An employee discarded the scoop during this inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Non food-grade power drill stored on shelf above bins of flour in back of kitchen.

Basic - Unclean building components, attachments or fixtures. Cobwebs along corners of ceiling in back of kitchen.

Basic - Working containers of food removed from original container not identified by common name. Several bins containing flour missing labels throughout kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over sauce. Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on buffet at 111° less than 4 hours per operator. Discarded and new rice put out at 141°. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Food stored on floor. Uncooked bag of rice on floor in kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pot handle in contact with noodles in pan.

Basic - Stored food not covered. Meat in chest freezer, pot of salt on cook line. Both covered during inspection. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Pot of salt on cook line.