Jo Jo Taipei

Separation Segregation Cross Contamination

Within the top of the flip-top refrigeration unit containers of chicken were stored behind containers of beef and vegetables (items with lower final cooking temperatures). High risk foods such as chicken beef pork and fish must be stored at the front of the unit. Vegetables and food items with lower final cooking temperatures should be stored behind. The wait staff were observed preparing pea pods with bare hands on a dining room table during lunch. The dining room table is not an appropriate food preparation surface. The wait staff were not observed to have washed their hands before preparing the pea pods.

Number Convenient

The hand sinks at the hostess station wait station and basement food preparation area were blocked with food storage containers and/or equipment. The hand sinks must remain open so that the wait and kitchen staff can wash their hands.

Insects Rodents Animals

The basement of the establishment is infested with mice. Dead mice were observed in several of the enclosed traps. A dead mouse was observed on the floor behind the water heater. The dead mice must be removed from the basement. The mouse droppings must be cleaned from the floor equipment and packaging.

Food Utensil Storage

The cooks and food preparation staff are storing knives in the openings between equipment. The sides of the equipment are not frequently cleaned or sanitized. Knives must be stored properly when not in use.

Test Kit Provided

Proper test strips must be provided for the kitchen and basement three-basin sinks and the low temperature dish machine. Staff must be trained to use the test strips. Staff must utilize the test strips each day.

Wiping Cloths Clean Sanitize

Wiping cloths must be stored in sanitizing buckets when not in use. Soiled wiping cloths were observed in both the kitchen and basement food preparation areas.

Non-Food Contact Surfaces Clean

Clean the following: 1) the tops and sides of both of the grease traps 2) the underside of the three-basin sinks the drain pipes from the sinks and the sides of the dish machine 3) the bottom shelving beneath the food preparation tables 4) the tin foil must be removed from the shelving in the kitchen and basement 5) the bulk food containers in the kitchen and basement food preparation area to remove food debris and mouse droppings 6) all shelving in the basement and walk-in refrigerators that are soiled with food debris and 7) the sides to all of the cooking equipment.

Hand Cleaner Drying Tissue Signage

Hand towels and soap were missing from several of the hand sinks. The hand sinks must be properly equipped at all times.

Improper Maintenance of Floors

The floors throughout the kitchen and the basement food preparation area must be thoroughly cleaned. Mouse droppings dead mice and food debris were observed throughout the establishment. Staff should focus on the floor beneath the food preparation equipment refrigeration tables and the areas around the grease traps.

Improper Maintenance of Walls/Ceilings

The holes utilized by the mice to enter the establishment must be patched. Several holes were observed at the base of the stairs by the hot water heater and in the rear storage areas. The walls behind the three-basin sink around the dish machine within the food storage and preparation areas in the rear hall in the stair well and in the basement storage areas must be cleaned to remove food debris. The damaged ceiling at the bottom of the stairs should be repaired. The source of the water damage should be identified and repaired before the ceiling is repaired.