JIN JU KOREAN GRILL & SUSHI

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially packaged ROP tuna observed thawed at sushi counter still inside plastic despite printed instructions to remove from packaging prior to thawing.

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. Commercially packaged ROP tuna observed thawed at sushi counter still inside plastic despite printed instructions to remove from packaging prior to thawing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside both walk-in freezer and reach-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Employee removed for cleaning. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In-use tongs stored on equipment door handle between uses.

Basic - Ripped/worn tin foil used as shelf cover. Located on table next to hand wash sink at cook line

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front bar with mold like substance Repeat Violation Warning - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour container. Operator removed Warning - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef observed thawing at room temp. Operator moved to refrigeration Repeat Violation Warning - From follow-up inspection 2025-12-16: Time Extended

High Priority - Live, small flying insects found one live fly observed behind the sushi counter.

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna stored over unwashed produce in rear walk in cooler. Employee relocated. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior faucet with dual head has only one vacuum breaker. Discussed with operator to place another at the faucet without.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink tested at improper ppm. Operator stated test strips are on site. Sanitizer was then corrected to proper ppm.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Roe in the sushi bar front counter not date marked with the date it was thawed. Date marking observed for the date it was frozen. Explained to operator to date mark with the date the items are thawed. Operator corrected. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind front bar observed with black mold like substance

Basic - Current Hotel and Restaurant license not displayed. Operator had license stored in a folder. Discussed with operator to display. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of cook line in kitchen with old food residue.

Basic - Single-service articles improperly stored. Plastic cups stored on floor behind front bar next to ice machine. Corrected On-Site

Basic - Stored food not covered. Raw bacon wrapped scallops located in rear walk in cooler stored uncovered. Employee corrected. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sushi fish observed behind the sushi counter improperly thawing. Discussed thawing techniques with manager and employee moved the frozen items into the walk in to thaw. Corrected On-Site Repeat Violation

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two water hoses connected to water faucet at rear of kitchen without vacuum breakers. Warning - From follow-up inspection 2024-08-09: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two water hoses connected to water faucet at rear of kitchen without vacuum breakers. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2024-08-09: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Reuse of plastic containers on shelf near dishmachine. Repeat Violation Warning - From follow-up inspection 2024-08-09: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed machine. Re tested 50ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans in three-compartment sink then storing them on shelf without sanitizing equipment. Discussed with operator proper warewashing procedures. Employee removed pans rewashed and sanitized. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on hands, storing boxes in walk-in cooler, then return to kitchen and begin preparing plates, touching raw meats without discarding gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing thermometer in hand wash sink on cooks line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified on menu as being served undercooked. Operator placed an asterisk beside item on menu. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle on cart at rear exit of kitchen containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from door. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Plastic containers on shelf in warewashing area.

Basic - Reuse of single-service or single-use articles. Reuse of single-service containers on shelf in kitchen.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose and proceeded to touch clean dishes. Inspector informed manager and employee was told to wash hands then put on new gloves. Manager washed and sanitized contaminated dishes. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon out of original packaging stored over ready to eat pancakes. Inspector informed manager and items were rearranged. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Container of Sanitizing wipes stored on prep table next crock pot of sushi rice. Inspector informed manager and wipes were moved to designated area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at Sushi bar heavily grooved and no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle sitting on prep table. Inspector informed employee and drink to designated area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers in kitchen area soiled with food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed and cut vegetables in reach in cooler on cook line. Employee removed raw shell eggs from cooler. 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. Inspector emailed big 6 handouts to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by sushi bar blocked by green bucket. Operator removed bucket from hand washing sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket with water at hand washing sink. Inspector discussed with employee that hand washing sinks are only for hand washing.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under dish machine containing degreaser not labeled. Employee labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold-like like substance. Side and bottom of gray housing.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in reach in cooler next to food to served to the public. Repeat Violation

Basic - Food stored on floor. Pork bones stored on floor in Walk in freezer. Employee put pork bones on shelf. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with debris.

High Priority - Container of medicine improperly stored. Vitamins and supplements on shelf on microwave next to spices. Operator removed and put in medicine cabinet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 400ppm chlorine. Operator remade sanitizer solution. Retested at 50ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by sushi bar had sanitizer bucket stored in it. Operator removed bucket from sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used for scooping in corn starch and uncooked rice. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by sushi prep table and on shelf over prep cooler. Operator removed from table and shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler stored above food to be served to the public. Operator put food in pan and placed on bottom shelf. Corrected On-Site

Basic - Food stored on floor. Fry oil on floor in back storage area. Buckets of sauce on floor in walk in cooler. Employee moved oil and buckets of sauce to shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In Walk in freezer behind fan unit.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line between prep table and cooler. Employee removed knives. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on oven door on cook line. Operator removed tongs. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to cook line. Operator removed and put in linen basket Corrected On-Site