PAPA JIN.

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

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 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 CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. #35 CLEAN WALLS IN PREP AND BASEMENT AREA. REPLACE STAINED CEILING AND WALL TILES IN PREP AREA. #36 REPLACE DAMAGED AND STAINED LIGHT SHIELDS. #40 PROVIDE THERMOMETER IN KITCHEN PREP COOLER. #41 STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. #43 STORE WASH CLOTHS IN SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.

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.

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.

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 MAINTAIN.

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.

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.

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

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.

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

LABEL ALL BULK CONTAINERS IN STORAGE AREAS.

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

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

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

REPLACE DAMAGED AND STAINED LIGHT SHIELDS.

PROVIDE THERMOMETER IN KITCHEN PREP COOLER.

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

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.

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

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

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

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

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.

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.

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.

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.

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