Jin Jin Chinese Restaurant Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over beef and seafood in reach in freezer, out of original container

Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored over vegetables.

Observed single-use containers (boxes) reused for the storage of food.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef

Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored over vegetables. Corrected On Site.

Observed nonfood-grade containers used for food storage. T-shirt bags used for food storage

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hot water not provided/shut off at employee hand wash sink.

Observed grease accumulated under cooking equipment.

Lights missing the proper shield, sleeve coatings or covers. In steam tables

Violation: 14-51-1Observed nonfood-grade paper used for food storage.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. In steam table

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed food stored on floor.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw beef

Observed residue build-up on handsink .

Observed wall soiled with accumulated food debris.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.