Jing Jing Chinese Restaurant, 717 1/2 N 18th St, Centerville, IA 52544 - inspection findings and violations

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Business Info

Name: JING JING CHINESE RESTAURANT
Address: 717 1/2 N 18th St, Centerville, IA 52544
Phone: 641-856-5388
Total inspections: 5
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 11/06/2015Physical Recheck
  • Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
    Observation: Thermometer at the back of the reach-in cooler on the Cook line - corrected on site.
  • Food storage containers identified with common name of food
    Observation: Numerous items of food not labeled.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: Wet wiping cloth laying on the counter - corrected on site.
  • Designated areas for employees
    use of designated areas by employees
  • PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
    Observation: Fried Rice at 125 degrees, Terayaki Chicken at 94 degrees, Coconut Chicken at 116 degrees, Butter Shrimp at 124 degrees - disposed of.
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Buffet: Lettuce at 47 degrees, Walk-In Cooler: Mushrooms at 44 degrees.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Can opener soiled - cleaned - corrected on site.
  • Miscellaneous sources of contamination
    Observation: Using "Thank You" bags to store food in.
 09/30/2015Regular
  • Package integrity
    Observation: Dented can of Strawberry Glaze - disposed of
  • Storage and maintenance of wet and dry wiping cloths
    Observation: Several wet wiping cloths laying on the counters - put in sanitizer bucket - Corrected on site.
 09/03/2014Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Discharge from eyes, nose, and mouth
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
 07/22/2013Routine
  • Handwashing signage
    Handwash sign in the Men's restroom had been ripped down - replaced - Corrected at time of inspection
  • equipment food contact surfaces and utensils clean to sight and touch.
    Can opener dirty - cleaned - Corrected at time of inspection
  • Designated areas for employees
    use of designated areas by employees
  • Roasts held at a temperature of 130°F or above
    Buffet holding temperatures: Green Beans 114 degrees
 07/08/2013Routine

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