Jin Jin Restaurant INC

Observed inside top of microwave heavily soiled with food debris. Top inside of microwave is considered a food contact surface and must be kept clean. Must clean every 4 hours or sooner depending on the frequency of use.

Observed shrimp being unthawed in standing water. There are 4 methods of unthawing. 1: unthaw under running water less than 70 degrees. 2: unthaw using a microwave. 3: unthaw keeping product inside a refrigeration unit. 4: if unthawing is a part of the cooking process.

Observed reach in cooler up front, walk in cooler, and reach in cooler under prep top cooler lacking hanging thermometers. All cooling and freezing units must have separate individual hanging thermometers inside them.

Observed 2 cases frozen chicken sitting out directly on the floor. No food or food products should be placed directly on the floor. All foods should be placed 6' above the floor.

Observed single use bags being stored directly on the floor. Keep all single service items 6 inches above floor.

No test strips provided for 3 compartment sink. Get proper test strips for sanitizer.

observed heavy buildup of grease on frame ware of fryers and grill. Need to clean these areas in a more frequent manner to keep grease accumulations down..

Observed heavy build up of old food debris on shelving in the reach in cooler under the prep top cooler. Need to increase cleaning frequency.

Observed empty boxes piled up around handwashing station rendering it inaccessible. Remove boxes and keep sink readily available at all times.

Observed bowls being used as scoops in bulk salt bags in back storage room. Use a clean container OR use a scoop and keep the handle in upright position to help prevent contamination. REPEAT VIOLATION

Observed cooked chicken and pork sitting out on shelves in main kitchen. Cooked products should be immediately placed in a cooling unit, thinly spread out.

No test strips provided for 3 compartment sink. Get proper test strips for sanitizer.

observed heavy buildup of grease on frame ware of fryers and grill. Need to clean these areas.

Observed cooling unit at the front register holding temps greater then 41', see temps. Also observed prep top cooler holding foods at 42', need to have both units looked at. Cooling units must hold items at 41' or below.

Observed cooked chicken and eggrolls being stored on shelves in main kitchen area not being hot held nor cold held. You must either hot hold or cold hold foods, not room temperature.

Observed bowls being used as scoops in bulk bags of rice and flour in back storage room. Use a clean container OR use a scoop and keep the handle in upright position to help prevent contamination.

Observed cooked chicken and egg rolls sitting out on shelves in main kitchen. Cooked products should be immediately placed in a cooling unit, thinly spread out.

Observed raw pork butts still in packaging sitting out directly on the floor. No food or food products should be placed directly on the floor. All foods should be placed 6' above the floor.

Cooked egg rolls were left out in main kitchen uncovered along with cooked egg rolls uncovered in the walk-in cooler and reach in cooler. CA: Cover food at all times.

Observed heavily soiled shelving in the walk-in cooler. Clean shelving, this is a contamination risk.

Observed bowls being used as scoops in rice and vegetables. Use a scoop with handle in upright position to prevent contamination.

Divided vegetables lacking date marks in the walk-in cooler. TSC items must be date marked consistently and used or disposed according to date.

Observed food stored on floor in freezer. All foods must be stored 6 inches above floor.

Food storage containers have heavy buildup on the lids. Need to increase cleaning frequency drastically!

Valve cut off on water to sink

Cooked chicken was left out in main kitchen uncovered along with cooked chicken uncovered in the walk-in cooler and reach in cooler. CA: Cover food and hold at correct temperature for TCS foods.

Observed heavily soiled shelving in the walk-in cooler. Clean shelving, this is a contamination risk.

Observed bowls of sugar sitting on a prep area (3). All the containers were encrusted with old debris. Use clean containers when using food additives.

Observed previous inspection in a location where it is not easily seen by the public. Post inspection for public view.

Observed soiled/encrusted cooler doors and bases of cooking equipment. Entire facility needs a deep cleaning.

Observed raw chicken stored above pre-cooked food items and cabbage in walk in cooler. Also observed raw chicken stored above pre-cooked egg rolls and drinks in reach in cooler - both are forms of improper vertical storage. Raw animal foods should be stored according to required minimum cook temperature and should never be stored above ready to consume or pre-cooked items due to severe contamination risk.

Observed gap at bottom of rear door. Rear door not sealing properly. Outer openings of facility must be fully sealed to prevent pest entry.

Floor is damaged/torn/missing in the rear dry storage area.

Observed missing ceiling tile in dry storage area. Replace tile.

Observed a bag of onions stored on the floor of the walk in cooler

Rear door not sealing properly.

Food stored in grocery store bags in the walk in cooler

Buildup of grease on the fire suppression system

Floor is damaged/torn/missing in the rear dry storage area.

Children in the kitchen. CA: any unauthorized persons must be excluded from the kitchen

Raw shrimp and eggs stored above ready to eat foods inside the walk in cooler.

No paper towels at handwashing sink.

Divided vegetables lacking date marks in the walk in cooler. TSC items must be date marked consistently and used or disposed according to date.

Rear door not sealing properly.

Build up of food and grease throughout the kitchen on the floors.