JIN JIN

Intermediate - Handwash sink used for purposes other than handwashing. Cook line.

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. Left a copy. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system.

Basic - Stored food not covered. Egg rolls inside the walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Cook line sugar and salt and MSG not labeled bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items in walk in cooler not date labeled with time and product name such as chicken egg rolls beef.

Basic - Food stored on floor. In back kitchen area next to three compartment sink bucket of soy sauce is stored on floor. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. In back kitchen area mop stored in mop bucket not hung to dry. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed forks and spoon not individually wrapped by front door. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink used to store food on. Food handler moved for to prep area at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at end of cook line used to store food on. Food handler moved food to prep area at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed cooking oil stored on floor at end of cook line. Food handler moved oil to shelf. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped single-service forks and spoons for customer self-service stored inside of box next to front entrance door.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside of mop bucket.

Intermediate - Handwash sink not accessible for employee use at all times. Observed front hand wash sink blocked by chair with rice maker on it. Not accessible to use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink that was used as a dump sink at far end of cook line in kitchen area.

Basic - Food stored on floor. Observed bucket of frozen food on floor in walk in freezer.

Basic - Stored food not covered. Observed chicken in container in walk in cooler uncovered.

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked hand wash sink blocked by rice cooker in front of kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, pork and noodles with no proper date mark to identify each product.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed bus tubs stacked without properly drying wet nesting.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over beans. Manager moved raw shrimp to proper storage place. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk in cooler with no date mark held more than 24 hours. Manager states most items were prepared 8-2,8-3. In formed manager that every item held past 24 hours must have a date mark.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee stack wet lid on top of others wet nesting.

Basic - Working containers of food removed from original container not identified by common name. Observed rice in large container with no label.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and noodles in walk in cooler without date mark. Manager states that items were made yesterday 3-10.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Working containers of food removed from original container not identified by common name. Sugar container on the cook line not labeled.