Papa Jin

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENROLL ALL EMPLOYEES HANDLING FOOD IN THE FOOD HANDLERS COURSE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK IN MAIN FOOD PREP AREA SERIOUSLY LEAKING FROM THE P-TRAP. INSTRUCTED MANAGER TO FIX AND MAINTAIN AND ALSO TO USE THE EMPLOYEE BATHROOM TO WASH HANDS. CRITICAL VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT NUMBER 1473282 DATED 6/3/2014. LABEL ALL BULK CONTAINERS IN STORAGE AREAS. #32 CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILDUP). #34 CLEAN FLOORS ALONG WALLS AND IN ALL CORNER...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED FOOD (POT STICKERS) STORED IN GROCERY BAGS IN THE REACH IN FREEZER IN THE BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE ALL FOOD IN FOOD GRADE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED A REACH IN FREEZER DOOR LOCATED IN THE MAIN FOOD PREP AREA IN POOR REPAIR. INSTRUCTED MANAGER TO FIX OR REPLACE REACH IN FREEZER DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED ALL COOKING EQUIPMENT IN THE MAIN FOOD PREP AREA IN NEED OF DETAIL CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED ICE MACHINE LOCATED IN THE MAIN FOOD PREP AREA IN NEED OF MINOR CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS THRU-OUT FOOD PREP AREA WITH FOOD DEBRIS AND IN NEED OF CLEANING. INSTRUCTED MANAGER TO CLEAN FOOD PREP AREA FLOORS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED CEILINGS THRU-OUT FOOD PREP AREA WITH FOOD AND GREASE DEBRIS. INSTRUCTED MANAGER TO CLEAN OR REPLACE CEILING TILES THRU OUT WHENEVER FOOD IS NOT BEING PREPPED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETERS IN REFRIGERATION UNITS HOLDING SUSHI AT THE FRONT SUSHI BAR AREA. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR SAID REFRIGERATION.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER ON THE FLOOR IN THE BASEMENT AREA. INSTRUCTED MANAGER TO REMOVE ALL CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES OFF THE GROUND TO PREVENT PEST HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENROLL ALL EMPLOYEES HANDLING FOOD IN THE FOOD HANDLERS COURSE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS IN STORAGE AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILDUP).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS IN PREP AND BASEMENT AREA. REPLACE STAINED CEILING AND WALL TILES IN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE DAMAGED AND STAINED LIGHT SHIELDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN KITCHEN PREP COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Water hose attached to exposed handsink for cooking equipment. Instructed to remove hosefrom exposed handsink and only use food grade material at other sink. Lid on deep freezer not maintained. Instructed to replace or repair lid.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Exhaust hood, filters, utensils and cooking equipment not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Light covers in prep area not cleaned. Instructed to detail clean.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside front prep coolers. Instructed to provide thermometers visible inside all coolers.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the equipment and surfaces in detail.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.