JIN JIN 66 CHINESE RESTAURANT INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above lettuce in walk in cooler. Operator moved to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker has food debris accumulation.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink beside ware wash area blocked by equipment. Hand wash sink beside cook line blocked by storage rack. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first, in walk in cooler. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pots and pans stored under prep table not inverted. Repeat Violation

Basic - Employee preparing food in customer section of dining area. Observed beans being prepped in dining room.

Basic - Floor soiled/has accumulation of debris, behind and around equipment. Repeat Violation

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed crispy noodles stored in box used to ship raw chicken to the establishment.

Basic - Food stored on floor. Chicken and shrimp stored on floor in walk in freezer. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of walk in cooler has cloth affixed to close gaps. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, equipment, and floors with accumulation of food debris and grease buildup. Repeat Violation

Basic - Stored food not covered. Multiple food items inside walk in cooler not covered. Repeat Violation

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 0 ppm reading. Operator dumped chlorine sanitizer and re made 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer stored beef over wonton pastry. Stored raw shrimp over noodles. Operator corrected rotation. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1st reach in cooler- chicken 57F.( held 2 days per operator, see stop sale). Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st reach in cooler- chicken 57F.( held 2 days per operator, see stop sale). 2nd reach in cooler at make bar- mushrooms 54F, pork 56F, shrimp 54F. ( less than 2 hours per operator ). Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Chloroform wipes stored next to cabbage peeing prepped on prep table. Operator removed wipes from prep table and sanitized area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener rusted and soiled at prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen prep area is blocked with equipment. Hand wash sink near hot water tank blocked with shelf storing soy sauce. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store utensils.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens/ women's restroom.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both hand wash sinks in kitchen paper towel holders broken. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator chicken cooked on 3/6/2022 held in reach in cooler. Repeat Violation

Basic - Accumulation of debris in three-compartment sink.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Wet card board on floor of walk in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas through out kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes stored on shelf under prep table not inverted.

Basic - Employee eating in a food preparation or other restricted area. Employee drink on shelf above make bar.

Basic - Equipment in poor repair. Reach in cooler ambient temperature 57F. 2nd reach in cooler at make bar ambient temperature 55 F. Operator removed food items and placed them in walk in cooler. Operator is not to use equipment until temperatures are corrected to 41F or below. Repeat Violation Warning

Basic - Exterior door left open, screen door left open to kitchen. Operator closed screen door. Screen door has air gaps around frame that opens to kitchen.

Basic - Floor soiled/has accumulation of debris. Behind and around equipment. Repeat Violation

Basic - Food stored on floor. Beef stored on floor in freezer. Lettuce and Soy sauce stored on floor in walk in cooler, cans of water chestnuts and bag of onions stored on floor in back room walk way. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in flour in stock area and handle stored in chicken in reach in cooler. Operator removed handles and sent to dish area. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.bottom of walk in cooler in disrepair, cloths are being used to close gaps.

Basic - Light shield damaged/in disrepair. Light shield missing in stock room hallway.

Basic - No suitable facilities provided to store employee clothing and other possessions. Keys, phone stored on shelf above make bar, screw driver, screening, empty food bags stored on prep table next to cabbage being prepped.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, equipment in through out kitchen.

Basic - Open dumpster lid.

Basic - Stored food not covered. In walk in cooler, walk in freezer, and reach in coolers. Shrimp, chicken, beef and pork. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Noodles thawing on prep table 2 hours 36F per operator. Pork thawing on prep table 2 hours 47F per operator. Operator placed noodles and pork in walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area and through out kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In kitchen on prep table, on cook line, and stored on make bar. Operator removed cloths. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Under 3 compartment sink.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near cashier- beef 47, chicken 50, crab 51F. Ambient 48F. ( less than 4 hours per cook). Make bar- shrimp 50, pork 51, beef 51F. Ambient 50F. (Less than 4 hours per cook ). Repeat Violation Warning - From follow-up inspection 2021-12-21: Upon inspection Observed reach in cooler near cashier- chicken 37°, chicken on a stick 37°, crab 38°F. Reach in cooler at make table- chicken 47°; beef 47°, shrimp 47°, raw chicken 48°, bagged shrimp 49°F. ( less than 4 hours per operator Zhen Zheng). Operator placed items in walk in cooler and on ice to reduce temperatures. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat pork in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near cashier- beef 47°, chicken 50°, crab 51°F. Ambient 48°F. ( less than 4 hours per cook). Make bar- shrimp 50°, pork 51°, beef 51°F. Ambient 50°F. (Less than 4 hours per cook ). Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At utility sink near hot water heater.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in utility sink next to blocked hand wash sink near hot water heater.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near cashier blocked with chair, hand wash sink hot water heater blocked with shelf storing food. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink near 3 compartment sink and hot water heater.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves under prep table rusted and lined with plastic.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. All 3 paper towel holders broken.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food held in freezer and Walk in cooler prepared and held overnight not date marked. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen near 3 compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back entry screen door.

Basic - Floor soiled/has accumulation of debris. In kitchen near cook and make line.

Basic - Food not stored at least 6 inches off of the floor. Food stored on floor in walk in freezer.

Basic - Food prepped in a prohibited area. Employee snapping beans in dining room using a bowl on the table and chair.

Basic - Food stored on floor. Oil stored on floor near cook line.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light missing on ceiling in walkway leading to back door. Frayed wiring hanging from ceiling.

Basic - Single-service articles improperly stored. Multiple boxes of food containers stored on floor in walk way leading to back door.

Basic - Stored food not covered. Food not covered in Walk in cooler,reach in coolers, freezer and on trays at room temperature cooling.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.in kitchen near cook line.

Basic - Working containers of food removed from original container not identified by common name. In multiple freezers. Repeat Violation

Observed electrical wiring in disrepair. For reporting purposes only. Frayed wiring hanging from ceiling in walk way leading to back door.