Restaurant: Jing Jing Asian Restaurant
Address: 562 Denbigh Blvd A, Newport News, VA 23608
Type: Full Service Restaurant
Phone: 646 852-1166
Total inspections: 2
Last inspection: 01/21/2014
Food Permit to be re-issued once payment has been confirmed. To call Landlord Tim or Louis @ 757-503-5638 about the clean-up outdoor garbage storage area. HM
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Found the following situations: (1) garlic in oil mixture sitting at room temperature
Correction: and (2) Fried chicken sitting at room temperature until order comes in.
Single-Service and Single-Use, Characteristics* Observation: Observed menu/paper material being used to absorb oil/grease in cooked food items.
Correction: Discontinue the use of the menu/paper material to absorb grease/oil in foods. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
Non-Food Contact Surfaces Observation: The exterior surfaces of the food bins/containers were heavily soiled with grime and food residue.
Correction: Clean the exterior surfaces of the soiled food storage bins/containers.
Refuse - Maintaining Refuse Areas and Enclosures Observation: The outdoor garbage storage area was unkept with overflowing garbage ,litter and trash every where.
Correction: The outdoor refuse storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Lighting, Intensity Observation: Found lighting over cooking area to be dim (less than 30 foot candles)
Correction: Increase lighting by providing at least 50 foot candles at a surface where cooking is being done.
Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Found filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
01/21/2014
Routine
Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Thawing (corrected on site) Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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