NEW JIN JIN BUFFET

High Priority - Nonfood-grade bags used in direct contact with food. Spring rolls stored in plastic thank you bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon and raw shrimp in walk-in cooler. Items rearranged and stored appropriately at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind cook line make table.

Intermediate - Handwash sink not accessible for employee use at all times. Small table with rice warmer blocking cook line hand wash sink. Items moved during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Pan of ribs on floor in walk-in cooler. Removed from floor at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and fan guard. Mold like substance on exterior of bus pan over three compartment sink. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking back entrance. Items moved at time of inspection. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Uncovered pan of crispy wontons on buffet counter. Manager placed wontons in pan with lid during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi reach in: imitation crab 51F, cream cheese 47F, per manager items in cooler for less than 1 hour. Items moved to colder unit during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by rice warmer. Manager moved rice warmer during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Lids stored in dish area hand wash sink. Lids removed at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area near server station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on pan used for clean plate storage on Buffett line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Machine primed and tested at 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed spring rolls stored in plastic Togo bags in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of bucket of ice cream in walk-in freezer. Raw eggs stored over tartar sauce in cook line reach in. Raw salmon stored over imitation crab meat in sushi station reach in. All items rearranged appropriately during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: cooked chicken 46F, per operator chicken out for approximately 1 hour. Manager moved chicken to walk-in cooler. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Stem thermometer showing 28F in ice water. Thermometer calibrated at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's eggs and cabbage stored in reach in cooler with potstickers and tartar sauce. Employee items removed from cooler at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves, fan guards, and speed rack soiled. Sushi reach in cooler door gaskets soiled.

Basic - Stored food not covered. Whole crabs in walk-in freezer not covered. Crabs covered at time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings stored over shrimp and pork. Also observed raw pork stored over cooked chicken. Manager had employee move all items in correct order. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water nozzle not working on hand wash sink next to grill station. Employee turned hot water nozzle on with a wrench. Manager states will call plumber to fix.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed toothpaste and toothbrush stored next to dishes on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet rags on buffet and two wet rags in server area on counter. Manager moved all rags to sanitizer bucket. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed egg rolls stored in non food- grade bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over cut onions and raw beef. Manager moved beef and onions. 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. No time marked for sushi and honeydew on cold bar. Manager states changed right after lunch- about 1hour and marked time. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle in seasonings. Manager removed all. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over broccoli, raw chicken stored over shredded cheddar. All items rearranged at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cold holding: California rolls 56F, cut honey dew 56F, operator states items are served from 11am to 3pm. Provided form for Time as a Public Health Control. Operator filled out form at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer with cleanup procedures to manager.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and imitation crab meat in vaccum sealed bags with label indicating it is to remain frozen until time of use.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves.

Basic - Plumbing system in disrepair. Cold water knob broken at cook line hand wash sink. Leak under sever station hand wash sink.

Basic - Stored food not covered. Sliced bread, chicken wings, and salmon not covered in walk-in freezer.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Card board box used for storing fried noodles.

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler raw chicken over oranges, raw salmon and raw duck over cucumbers. Employee moved all raw items to a different shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet: sushi rolls 64F, per manager approximately 40 minutes, changed every 3 hours. No time mark, no written procedures for using Time as a Public Health Control, provided form to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by rice cooker on cart. Rice cooker and cart moved at time of inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers sushi made with raw tuna and raw salmon. Items not identified as raw on menu. Manager marked menus with pen at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at cook line hand wash sink. Restocked at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in back of kitchen by onions and Togo boxes. Manager discarded drinks at time of inspection. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Marked exit by back door blocked by boxes on floor. Manager moved boxes at time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags being used for food storage in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut raw cabbage. Manager moved chicken. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed no consumer advisory for buffet sushi. Printed one for manager and manager posted.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Food stored on floor. Observed wings and chicken stored in floor of walk in freezer. Repeat Violation

Basic - Stored food not covered. Observed crab in freezer not covered and broccoli salad in walk in not covered. Manager covered. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed bags of food stored in tbags in freezer with direct contact to food.

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

Basic - Stored food not covered. Observed food not covered in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored on table and not in sanitizer bucket. Sanitizer bucket had no sanitizer. Manager added bleach to100 ppm. Corrective Action Taken