Jinright's Seafood House

Observed during the course of this inspection that the facility dishwasher was not dispensing sanitizer. COS: Service was restored. CA: Glynn EH instructs management to have the unit serviced to ensure proper function.

Observed during the course of this inspection that the facility had chemicals and sanitizers stored above single use items. COS: Items were moved when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are stored separate and away for food equipment an single use items. Never above.

Observed during the course of this inspection that a staff member was touching the food/lip contact end of silverware after the utensils had been properly cleaned and sanitized. COS: Glynn EH instructed staff member to re clean and sanitize the utensils and use gloves before touching them. CA: Glynn EH instructs management to ensure that the food contact surfaces of equipment are cleaned and sanitized any time that contamination has occured.

Observed during the course of this inspection that the facility had multiple bottles of alcohol and sanitizers stored above single use items. COS: Items were relocated when observed. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored where they dont pose a contamination risk to equipment, single service items, or food.

Observed during the course of this inspection that the facility had a bag of salt on the floor in the front food service area. COS: Bag was elevated. CA: Glynn EH instructs management to ensure that all foods and seasonings are stored at least 6 inches off of the floor in a clean, dry location.

Observed container with melted butter being kept at 100 F in cooking line at the time of this inspection. COS: Management discarded butter. CA: Melted butter is a temperature control for safety food and must be kept at or above 135 F if it is to be kept liquid. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to avoid contamination.

Observed single serve cups of sour cream being stored in a container in ice bath with a temperature of 57 F in the main kitchen at the time of this inspection. COS: Discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to avoid contamination. Glynn HA instructs management to store individually packaged cups (TCS items) inside a cooler where they are properly cold held, or to only use the bottom area of the container placed in ice bath to store these cups as storing several does not allow for proper heat transfer.

Observed that dishwasher was not producing any chlorine sanitizer in the main kitchen at the time of this inspection. COS: Facility will switch to handwashing equipment in three compartment sink while dishwasher is fixed. CA: Dishwasher must dispense sanitizer to properly wash/sanitize utensils, dishes, and other kitchen equipment. Glynn HA instructs management to switch to handwashing equipment in three compartment sink to properly wash and sanitize all equipment while dishwasher is fixed.

Observed that facility was storing a box of crab meat on floor in walk in freezer at the time of this inspection. COS: Box moved. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Observed five containers with fish and two containers with shrimp being stored in undrained ice in the walk in cooler at the time of this inspection. COS: Management stated that they will acquire more colanders so that food is not in contact with undrained ice. CA: Unpackaged food may not be stored in direct contact with undrained ice.

Observed no sanitizer testing strips at the time of inspection. COS: Testing strips provided to PIC. CA: PIC stated more sanitizer testing strips are being ordered for facility and staff will be educated on using testing strips.

Observed filters in hood system had a substantial amount of grease buildup in the cooking line in the kitchen area at the time of this inspection. CA: Physical facilities shall be cleaned periodically to avoid contamination of food items.

Observed a large amount of old food, grease and debris underneath fryers, and grill in cooking line at the time of this inspection. COS: Management stated that area will be cleaned. CA: All physical facilities shall cleaned frequently to avoid contamination.

Observed a large ice buildup underneath cooling system in walk in freezer at the time of this inspection. CA: All physical facilities shall be kept clean and in good repair to avoid contamination.

Observed handwashing sink did not have any soap in the main kitchen area at the time of this inspection. COS: Manager replaced soap. CA: All handwashing sinks shall be supplied with a handwashing cleanser.

Observed sanitizer bucket with a concentration of chlorine sanitizer below the allowed range of 50 ppm - 100 ppm in the server area at the time of this inspection. CA: Chlorine sanitizer solutions shall be kept within a concentration of 50 ppm - 100 ppm.

Observed that chlorine solution in sanitizing bucket was above the allowed 200 ppm at the time of this inspection. COS: Bucket was emptied and redone. Educated staff on how to make chlorine solution using chlorine test strips to check for correct range of concentration (50 ppm to 100 ppm). CA: Chlorine sanitizing solution shall always be between 50ppm-100 ppm to avoid chemical contamination of surfaces on which chlorine solution is applied.

Observed filters in hood system had a substantial amount of grease buildup in the cooking line in the kitchen area at the time of this inspection. CA: Physical facilities shall be cleaned periodically to avoid contamination of food items.

Observed build up on the top side of both microwaves in the main kitchen at the time of this inspection. CA: Manager stated cleaning frequency shall increase to prevent build up.

Observed mold like build up on the food contact surface of the ice machine at the time of this inspection. CA: Manager stated after service today, the ice machine will be cleaned and cleaning frequency shall increase to prevent build up.

Observed multiple items in the WIC without the common name on the items being stored at the time of this inspection. CA: Manager stated labels will be made and staff will be retrained to label and date as things are stored.

Observed extreme grease build up on the walls and floors behind the fryer/ grill area in the main kitchen at the time of this inspection. CA: Manager stated today is the day they change grease and staff will be moving the equipment to clean the area. Cleaning frequency will be increased to prevent build up.