IN THE KITCHEN: J.P.'s Asian

Health Department Lists Inspection Report

During an October 14th, 2015 routine inspection by the Putnam County Board Of Health, J.P.'s Asian Cuisine Restaurant, of Eleanor, was cited for the following violations:
 

JP's Asian Cuisine – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 14-October-2015
Violations: A summary of the violations found during the inspection are listed below.
 
3-301.11(C)
Repeat Bowls without handles used to dispense food.

3-302.11
Critical Raw chicken stored on top of produce.

3-305.11
Repeat Some food on floor in kitchen.
Store all food items 6 inches above the floor. .
3-501.13
Beef sitting out thawing.
Adjust procedures or methods to properly thaw foods.
3-501.15
Pork sitting out cooling at 90F.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
3-501.16 (Cold)
Critical General Tsao chicken sitting out at 53F.
Maintain cold potentially hazardous foods at or below 41°F
3-501.17
Critical Some prepared foods not date marked.
Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.
4-202.16
Repeat Soda crates used as shelving.
Provide equipment that is designed and constructed to be easily cleanable.
4-501.11
Repeat GE chest freezer in very poor repair.
Maintain equipment in good repair.
4-602.13
Repeat Outside equipment dirty.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
5-204.11
Critical Food being prepared in dining room without convenient handwashing.
Relocate preparation to kitchen.
6-303.11
Repeat Few kitchen lights out.
Provide appropriate lighting intensity in all work and storage areas.
6-501.111(D)
Roaches noted in box of chemicals.

6-501.12
Repeat Floor dirty under cooking equipment.
Clean the physical facilities at a frequency necessary to keep them clean.
6-501.14
Repeat Hood dripping grease out back.
Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination.
7-102.11
Corrected During Inspection Critical Chemicals in food containers not labeled.
Label working containers.

Comments:

 

JP's Asian Cuisine – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 19-February-2015
Violations: A summary of the violations found during the inspection are listed below.
 
3-301.11(C)
Cups without handles used to dispense food.

3-305.11
Food on floor by doorway.
Store all food items 6 inches above the floor. .
3-501.16 (Hot)
Critical Chicken stick and rice noodle on buffet at 100F and at 88 respectfully. Cooked rice at 98F in kitchen.
Maintain hot potentially hazardous foods at or above 135°F.
4-202.16
Soda crates used as shelving.
Provide equipment that is designed and constructed to be easily cleanable.
4-204.112
Repeat No thermometer in chest freezer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-501.11
Repeat GE chest freezer in very poor repair.
Maintain equipment in good repair.
4-602.13
Repeat Outside of equipment dirty. Hood dripping grease.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
6-301.12
CorrectedDuringInsp No toweling available at handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-303.11
Couple kitchen lights out.
Provide appropriate lighting intensity in all work and storage areas.
6-501.114
Couple old refrigerators and ice machine in kitchen.
Remove items that are unnecessary to the operation and maintenance of the food establishment.
6-501.12
Repeat Floor dirty under equipment.
Clean the physical facilities at a frequency necessary to keep them clean.
6-501.14
Hood dripping grease outside.
Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination.

Comments:

 

JP's Asian Cuisine – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 11-June-2014
Violations: A summary of the violations found during the inspection are listed below.
 
3-501.16 (Hot)
CorrectedDuringInsp Critical Chicken at 44°F- 46°F in prep refrigerator beef 49°F.
Maintain hot potentially hazardous foods at or above 135°F.
4-204.112
Repeat No thermometer in GE freezer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-501.11
GE freezer in very poor repair.
Maintain equipment in good repair.
4-501.11
Tappary refrigerator not operating.
Maintain equipment in good repair.
4-602.13
Hood dripping grease.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
4-602.13
Repeat Outside hood dripping grease.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
5-501.11
Repeat Grease barrel not on concrete pad.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
6-301.14
No handwashing signage is provided at wait handwash sink.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.
6-501.12
Repeat Floor dirty under cooking equimpent.
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

JP's Asian Cuisine – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 17-December-2013
Violations: A summary of the violations found during the inspection are listed below.
 
3-301.11(C)
Spoons without handle used to dispense flour.
Use proper utensil to prevent contamination from hands.
3-302.11
Critical Repeat Raw chicken on tiop of procude in refrigerator.
To prevent contamination, store raw items separately.
3-501.13
Thawing shrimp in standing water. Rice in standing water.
Adjust procedures or methods to properly thaw foods.
3-501.16 (Cold)
Critical Wasabi at 50°F on buffet. Cream cheese at 49°F in the front.
Maintain cold potentially hazardous foods at or below 41°F
4-101.19
Paper and card board lining shelves.
Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
4-202.16
Repeat Soda crates uesd as shelving.
Provide equipment that is designed and constructed to be easily cleanable.
4-204.112
Repeat No thermometer in freezer and no thermometer in front refrigerator.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-301.12
3 stoppers not provieed for 3 comp sink.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-602.13
Repeat Outside equipment dirty.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
5-203.11
Critical Repeat Mop in front of handsink.
Install an approved handwashing sink.
5-501.11
Some trash outside.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
5-501.11
Repeat Grease container not on concrete.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
6-301.11
Soap not available at food employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-301.12
No toweling available at handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-303.11
Inadaquate light in kitchen.
Provide appropriate lighting intensity in all work and storage areas.
6-501.11
No filter in hood.
Maintain the physical facilities so they are in good repair at all times.
6-501.11
3 comp sink drain leaking.
Maintain the physical facilities so they are in good repair at all times.
6-501.11
Some trash outside.
Maintain the physical facilities so they are in good repair at all times.
6-501.114
Some grease spillageo outside.
Remove items that are unnecessary to the operation and maintenance of the food establishment.
6-501.12
Repeat Hood very greasy inside.
Clean the physical facilities at a frequency necessary to keep them clean.
6-501.12
Repeat Floor dirty under equipment
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

JP's Asian Cuisine – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 06-January-2013
Violations: A summary of the violations found during the inspection are listed below.
 
3-302.11
CorrectedDuringInsp Critical Some raw on top of cooked pasta
To prevent cross contamination, separate pasta.
4-201.11
Top pan regrigerator not commerical and frigidaire in front.
Provide equipment or utensils that are durable under normal conditions.
4-202.16
Soda crates used as shelving.
Provide equipment that is designed and constructed to be easily cleanable.
4-204.112
Thermometer in in prep refrigerator or life refrigerator.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-602.12
Outside soem equipment greasy.
Clean food cooking and baking equipment at least every 24 hours.
4-602.13
Some grease on hood.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
5-203.11
CorrectedDuringInsp Critical Crate on top of handsink
Install an approved handwashing sink.
5-501.11
Grease container not on concrete.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
6-501.12
Floor greasy under cooking equipment.
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

 

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility's menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)

    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections

    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.