JIN JIN FUSION INC

High Priority - Dented/rusted cans present. Can of bamboo shoots with sharp and deep creases. See stop sale.

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. Operator connected new chlorine and primed machine, corrected to 100ppm chlorine. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching cell phone then begin wrapping items in plastic wrap without first washing hands. Manager discussed with employee, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of soy/teriyaki sauce. Raw beef over cooked shrimp and cooked chicken. Manager moved raw items below ready to eat items during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: Miso soup 119F, per manager miso soup prepared approximately 90 mins prior. Manager began reheating soup during inspection. Reheated to 176. Corrected On-Site

Intermediate - No soap provided at handwash sink in employee bathroom. Restocked during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken/ missing ceiling tiles in dry storage. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and debris on top of vegetable bin in walking cooler. Employee washed item during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over wontons in walk-in freezer. Raw beef over imitation krab. Raw chicken over beef and cooked shrimp. All items rearranged and stored properly. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sushi station hand wash sink. Items removed during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink by back door. Refilled during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles on cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken tiles in dry storage. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster and in bushes behind establishment.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Home drill with mixer attachment observed on shelf in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on exterior of bus pan in walk-in cooler. Food debris on drill.

Basic - Stored food not covered. Uncovered case of cut broccoli in walk-in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Nonfood-grade bags used in direct contact with food. Cheese cake stored in plastic grocery bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce and raw beef over cooked pork in walk-in cooler. Manger rearranged items at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 128F in kitchen steam well. Per employee item in location approximately 1 hour. Manager removed double boiler and placed pan of miso directly in steam table for better heating. Corrective Action Taken

Intermediate - Required employee training expired 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 dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 flies on sticky tape. Sticky tape discarded at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Pint/quart containers used as scoops in soy sauce and rice.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach cooler handles soiled. Speed rack soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles over dish area. Broken ceiling tile in dry storage.

Basic - Cutting board has cut marks and is no longer cleanable. On sushi station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in Home Depot bucket on shelf in walk-in cooler not identified or segregated.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Home drill observed with mixer attachment.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons stored food contact surface up. Manager inverted spoons during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces and raw onions. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation

Basic - Dirty utensils or equipment stored in clean drawer or rack. Observed 4 dirty knives stored on knife rack. Manager put knives in dish area. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed floor under cook station with build up of grease.

Basic - No container installed for catching grease from hood drip tray. Observed missing container and hoods dripping down wall in kitchen.

Basic - Stored food not covered. Observed pork not covered in walk in freezer. Manager covered. Corrected On-Site Repeat Violation

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 0 ppm. Hose not all the way into bucket of chlorine. Hose adjusted and machine primed. Tested at 50ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk-in stored over cooked chicken, kale, cut onions. Employee rearranged items appropriately. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Blender stored in bar hand washed sink. Moved at time of inspection. Corrected On-Site

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. 1 employee working with no reporting agreement. Employee signed agreement at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil pan on cook line with water temperature of 94F. Manager had utensils removed from the line. Corrected On-Site

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

Basic - Stored food not covered. Container of chicken wings in walk-in freezer not covered. Employee covered wings at time of inspection. Corrected On-Site

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 chlorine. Hose pushed further into sanitizer container, machine primed, retested at 100ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting/handling cucumbers for sushi rolls with bare hands. Discussed with employee, employee put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door kitchen upright: cooked soft shell crab 57F, per employee, product removed from cooler and placed on counter for 15 mins, approximately 1 hour prior. 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 to manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior parts of are table lids, blender, and meat grinder soiled with food debris. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under ice machine dripping onto floor.

High Priority - Dented/rusted cans present. Can of oyster sauce dented with sharp creases. See stop sale.

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. Manager fixed pinch in hose and primed machine. Retested at 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over unwashed cucumbers in walk-in cooler. Raw chicken stored over cooked shrimp in walk-in cooler. All items rearranged correctly at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crash shelf: raw eggs 46F, garlic in oil 54F, per manager less than 1 hour, placed in reach in at time of inspection. Corrective Action Taken

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo sushi rice bowl in establishment. Manager discarded at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door to dining room and between front double doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condiment crash shelf on cookline. Knife and knife sharpener handles on magnetic strip. All cleaned at time of inspection. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager had employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed inside the walk in cooler, observed raw salmon over unwashed case lemon. Employee removed items and stored items correctly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Kitchen manager clean the can opener blade. 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.

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef,raw chicken above buckets of soy sauce in walk-in cooler. Rearranged at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of Napa cabbage on counter on cook line 60F, per manager less than 1 hour. Item returned to refrigeration at time of inspection, retemped at 49F, Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup holding at 113F, in double pan, per manager less than 1 hour. Manger removed bottom pan for better heat transfer from steam table. Retemped at 154F, Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Drain cleaner stored next to chicken powder under flat top. Manager removed drain cleaner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance growing in Wooden sushi bowl. Manager discarded bowl at time of inspection. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 3 fly strips over prep table in kitchen. Employees, discarded fly strips. Corrected On-Site

Basic - Food stored on floor. Jugs of honey, soy sauce, and liquid margarine on floor under cook line. Al items removed from floor. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on soiled gas pipe on wok station. Tongs sent to dish area at time of inspection. Corrective Action Taken

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At hand wash sink outside of employee bathroom. Manager put trash can at sink during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris on gas pipe on side of wok station. Rice and other food debris around rice cooker near flattop and under flat top.

Basic - Stored food not covered. Sixth pan of raw chicken and sheet pans of crab Rangoon uncovered. Covered at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking back flow preventer on back of dish machine.