JIN PHO SUSHI

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 4/2/2026.

2-2E: .03(6)Facility did not have a clean up procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedure was provided.

3-1D: .04(3)(k)Facility is using New Zealand mussels but are not keeping the boxes with the shellstock information on them for 90 calendar days. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: Facility will keep boxes for 90 days (notating the last day sold) going forward.

4-1A: .04(4)(n)1Observed employee handled raw shrimp with gloves and with the same gloves handled cut cabbage. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (person in charge) had cabbage discarded and employee changed gloves and washed hands.

5-2: .04(7)(e)Ordering screen does not have raw fish marked with consumer advisory. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: Could not correct on-site. Please correct by 4/2/2026.

6-1D: .04(6)(i)Facility had peas, shrimp tempura and bean sprouts on time control and items were not labeled with start and end times. The coolers were on time control; however, the were labeled with all the times for the entire day. For example, the cooler had 11-3pm; 3-7pm and 7-10pm all labeled on the cooler. In addition, facility did not have procedure filled out with items that were placed on time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded items that were not labeled and procedure was filled out.

8-2B: .07(6)(c)Observed 6 lighters stored on prep surfaces and two butane torches stored on prep surfaces . Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved items to store appropriately.

12C: .04(4)(m)Observed ten wet wiping cloths stored on counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC placed cloths in sanitizer.

15C: .05(7)(a)2,3Observed build up of debris on prep shelving. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 4/2/2026.

17D: .07(4)(b)Observed two cell phones, employee food, keys, and ear buds stored on prep counter. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to store appropriately.