Jia Restaurant

Inspector notes: Observed failure to provide response procedures for contamination events. COS- PIC purchased a kit at the time of the inspection. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Inspector notes: Observed a chemical bottle not labeled with the common name. COS- bottle was labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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. Pf

Inspector notes: Observed the most recent inspection report not posted. CA- inspection received via email today shall be printed and posted.

Inspector notes: Observd utensil stored in water at 69 degrees for the rice cooker scoops and observed bar equipment stored in water below 135F. COS- items were removed from water. Observed scoop stored with the handle down inside flour. COS- scoop was moved with the handle above. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnam...

Inspector notes: Observed facility resuming grocery bags to hold food. CA- food grade bags shall be sued to store food not grocery bags. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Inspector notes: Observed the gaskets not in good repair in a couple of the reach in coolers. CA- cooler gaskets shall be maintained in good repair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Inspector notes: Observed failure to provide chlorine test strips to test the sanitizer contractions at the dish machines. Observed failure to provide quats test strips for the 3 compartment sink. CA- test strips shall be provided and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Inspector notes: Observed failure to provide detergent at the bar dish machine. Observed quats sanitizer and two chlorine containers hooked up at the dish machine. COS- dish machine will not be used until ecolab brings the required chemicals.511-6-1.05(6)(g) - Warewashing Equipment, Cleaning Agents (Pf) (g) Warewashing Equipment, Cleaning Agents. When used for warewashing, the wash compartment of a sink or mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. Pf

Inspector notes: Observed failure to provide rinse solution at the bar dish machine. Observed quats sanitizer and two containers of chlorine sanitizer hooked up to the machine. COS- dish machine will not be used until ecolab brings the required chemicals. 511-6-1.05(7)(j) - Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; 2. Use of a detergent-sanitizer as specified under...

Inspector notes: Observed shelves throughout the main kitchen with debris. Ca- shelves shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed a leak at the sanitier compartment of the 3 compartment sink. CA- leak shall be repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.