JIN JIN GARDEN, 450 W 18TH ST, JUNCTION CITY, KS - Restaurant inspection findings and violations

Business Info

Name: JIN JIN GARDEN
Type: Restaurant
Address: 450 W 18TH ST, JUNCTION CITY, KS 66441
Phone: 785-238-1713
Total inspections: 3
Last inspection: Jan 22, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In walk in cooler, tightly lidded container of chicken was on shelf above boxed case of cream cheese and a container of raw beef was setting on a shelf above a case of wonton wrappers. corrected on site, chicken and beef were moved. KDA_3_30412F - --In the kitchen there is a white rice paddle setting in a container of water 60.1F. corrected on site, paddle was put in a dry clean container. KDA_3_30414B1 - --On prep table next to make table there is a wet wiping cloth laying on the counter. KDA_3_30511A1 - --In the walk in cooler, there are boxes of raw beef and raw shell eggs setting on the floor. In the walk in freezer, there are several boxes or pans of food setting on the floor. In the kitchen, there are containers of raw chicken setting on the floor under the make table. KDA_3_50116A2 - --In 3 door reach in cooler, noodles 47.2, sweet and sour chicken 48.9, general t chicken 50.2 KDA_3_50118A1 - --In make table, cut cabbage was dated 1/13. Owner said it was cut 2 days ago. corrected on site, cabbage was redated. ( of 15+) KDA_3_50118A2 - --In 3 door reach in cooler, crab ragoon cream cheese mix was not dated. Owner said it was made 2 days ago, corrected on site, cheese mix was dated. (1 of 15+) KDA_4_50111B - --The door seals on the make table are coming apart and are taped to the doors. KDA_4_60111C - --There is an accumulation of grease on the side of the fryer between fryer and wok station. there is paper peeling from the hood above the fryers. KDA_6_50111 - --There is paint chipping off the wall behind the 3 vat sink. The wall next to the mop sink is moldy and coming apart. KDA_Defacto - --Cold holding: make table: cooked chicken 33.1	01/22/2016	11	Follow-up	Out
6-202.111 - --There is a separate room with a bed and a television for the owner's children. In the room are menus for the restaurant. 3-501.17(A) - --In the WIC a bag of cooked on site sausage was not date marked. The owner said it was pulled from the freezer on 1/10. COS, dated. KDA_2_30114G - --A cook had on gloves when he handled raw pork to put in the fryers. Then picked up cooked RTE crab rangoons with his gloved hands without washing his hands or changing his gloves between. COS, the crab rangoons were discarded and the owner educated on when to wash hands. KDA_2_40111 - --There were employee drinks on top of the MT and on the prep table. COS, moved. KDA_3_30211A1a - --In RIC below the MT there was a pitcher of pooled eggs stored on a shelf over containers of fresh vegetables. COS, moved. KDA_3_30211A1b - --In the MT a crock of pooled eggs was stored over rte crab meat. COS, moved. KDA_3_30212 - --A small container of white, granular substance was not labeled. The owner said it was sugar. COS, labeled. A large barrel with a white powdery substance was not labeled. The owner said it was cornstarch. COS, labeled. Also, 3 crocks on the cart by the cook line had white granular substances in them. The owner said they were salt, msg, and sugar. KDA_3_30412F - --In use utensils for rice were stored in a crock of water. The water was 59 F. COS, utensils cleaned and sanitized and the owner educated. KDA_3_30414B1 - --A container of bleach water with wiping cloths did not have a detectable level of chlorine in the sanitizer concentration. Also, there were wet wiping cloths on the prep table next to the MT. KDA_3_30511A1 - --By the back door a bag of cornstarch was stored directly on the floor holding the door open. COS, moved. Also, in the storage area by the WIC a box of rice noodles was stored directly on the floor. COS, moved. KDA_3_50116A2 - --In the glass 3-door RIC, pasta in a large plastic container had a temperature of 65 F. The owner said it was cooked this morning at 11:30. It was moved to the WIF. Also, pasta in a metal pan had a temperature of 58 F. The owner said it was sitting on the counter during lunch at 11:00 AM and put back in the RIC at 1:45 PM. He moved it to the WIF. At 3:46 the temperature was 51 F. COS, VD. Also, in the 3-door RIC containers of cooked on site chicken had a temperature of 51 F. COS, moved to the RIF. KDA_3_50118A2 - --In the RIC below the MT 2 containers of cut cabbage were not date marked. The owner said the cabbage was cut on 1/09. COS, dated. Also, in the 3-door RIC a container of pasta was not date marked. The owner said it was made on 1/09. COS, dated. Also, in the WIC a container of cooked beef was not date marked. The owner said it was cooked either 1/10 or 1/09. COS, dated 1/09. KDA_4_10111A - --In the RIF inside the kitchen door egg rolls were stored in direct contact with 2 non-food grade Sterilite containers. COS, moved to food grade containers. KDA_4_20211A2 - --2 food storage containers had large cracks in them making them difficult to clean. One was discarded, one will be for another use. KDA_4_50111B - --The seal on the MT door is peeling and cracking. KDA_4_60111A - --Food storage container lids and utensils stored as clean in a container on the clean dish rack had dried food debris on them. COS, owner moved to be cleaned and sanitized. Also, the can opener had dried food debris on it. COS, moved to be cleaned and sanitized. KDA_4_60111B - --There is an heavy accumulation of grease on the back of the fryers. There is also an accumulation of grease and food debris on the sides of the cooking equipment. KDA_4_90311A - --A box of single use cups are stored directly on the floor in the dining room. KDA_4_90411B - --Utensils stored as clean by the 3-vat sink were stored in containers with the lip contact surfaces up. COS, handles up. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_501113 - --A lid to the dumpster was not closed. COS, the owner closed the lid. KDA_6_30111 - --In the women's toilet room there was not a supply of hand washing soap. COS, supplied. KDA_6_50111 - --The stainless steel on the wall behind the cook line is not sealed against the wall and is allowing water from cleaning to go behind it. The wall is falling apart and is no longer sealed around the mop sink. There is paint chipping off the wall behind the 3-vat sink. KDA_6_501114A - --In the dining room behind the counter there are items that are unnecessary to the business creating clutter. KDA_6_50112A - --There is an accumulation of dust and grease on pipes by the handwashing sink. There is standing water and grease below the cook line. There is mold on the wall around the mop sink. KDA_7_10211 - --A container of clear liquid and a wiping cloth in it was not labeled. The owner said it was bleach water. COS, labeled. KDA_7_20111B - --On the prep table by the handwashing sink a box of lye was stored on a shelf over a food bowl. COS, moved. KDA_Defacto - --Discussed proper reheating procedures with the owner. --MT: cooked chicken 36 F RIC below MT: chicken 36 F Coke RIC: chicken 40 F WIC: tubs of chicken: 41 F, 41 F, 43 F, 43 F WIF: foods frozen 2 RIF's and chest freezer: foods frozen --Note: The carpet cleaner had left a container of carpet cleaner on the shelf next to food storage containers stored as clean. COS, moved. There was also a container of what the owner said was bleach water on the clean dish rack. It was next to and over clean dishes, however, there was no detectable sanitizer in the solution. The container was moved to an approved location and the owner educated on proper chemical storage. --Pasta cooked at 11:30 was 41 F at 5:30. --Rice warmer: 162 F Steam table: soup 164 F Rice warmer: 162 F --The restaurant has chlorine test strips --The restaurant's thermometer was calibrated during the inspection.	01/11/2016	28	Standardization	Out
Details not available.	12/18/2014

6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, 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 15 cm (6 inches) above the floor.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111B - The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90411B - Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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