THE JIN → 28.03.2024

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

THE JIN → 28.03.2024

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

THE JIN → 28.03.2024

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

THE JIN → 28.03.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

THE JIN → 28.03.2024

Evidence of mice or live mice in establishment's food or non-food areas.

THE JIN → 28.03.2024

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

THE JIN → 28.03.2024

Evidence of rats or live rats in establishment's food or non-food areas.

THE JIN → 28.03.2024

Hot TCS food item not held at or above 140 °F.

THE JIN → 28.03.2024

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

THE JIN → 28.03.2024

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.