Jin's Restaurant, Inc/jin's Sushi Seafood & Bar

Year by year

Inspections

1. Mar 3, 2026 Routine · No items found

   No violations cited.

2. Nov 6, 2024 Routine · 4 priority, 5 core, 4 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Clams are stored with Ribs (single rib) are stored in same container; ginger container is stacked on top of corns.

     Correction: Prevent nesting of foods and store them in order of descending hazard to prevent cross contamination.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Tempura Shrimps in the hot holding unit is hot held at 122°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Fried tempura veggies, carrots, shrimps, and crunchy flakes used for sushi were cold held at room temperature in the prep area of the kitchen.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Cleaning chemical (Oxygen Orange degreaser) stored over RTE foods in the storage area (broken cooler).

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods in the coolers throughout the kitchen area were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sauce and spices such as salt/msg is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Chupsticks, spoons, and forks were improperly stored. Rice scooper/ladle were store inside water of 72F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Employee's personal items were randomly placed all throughout the food prep area.

     Correction: Do not mix personal items and foods with the foods used to serve customers. Discard food item.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the vent above the cooking line are soiled with old residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Mar 14, 2024 Re-inspection · 1 priority, 2 core, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Tempura crunchy flakes under the prep table is cold held at 73F, egg rolls on the prep table were at 56F, and fried onions cold held at 64F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The filters of the exhaust ventilation hood system is dirty and debris are hanging out.

     Correction: Provide, repair, clean or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

4. Mar 7, 2024 Routine · 7 priority, 5 priority foundation, 8 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee at the cook line observed not washing hands after handling raw salmon before handling RTE foods. In addition, the sushi employee was seen wiping soiled gloves on a wet rag before touching RTE food for customer (that same rag was used to clean sushi knife).

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk-in cooler, raw chicken was stored on top of RTE food.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between when making raw sushi and cooked sushi.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Tempura crunchy flakes under the prep table is cold held at 73F, egg rolls on the prep table were at 56F, and fried onions cold held at 64F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - DELETERIOUS SUBSTANCES

     Oyster shells were re-purposed as a cooking ware.

     Correction: Materials used for single-use and single-services articles may not allow the migration of deleterious substances. The shells were discarded along with the cold held food.

     Code 4-102.11 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine is not being used according to EPA registered label use instructions and is at [0 ] PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Majestic bleach used in the food establishment is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - RESPONSIBILITIES, RIGHTS AND AUTHORITIES

     The Person in Charge (PIC) is not available to demonstrate knowledge regarding the rights, responsibilities and authorities assigned under the Wisconsin food code.

     Correction: The person in charge shall obtain training or training materials on the rights and responsibilities of the food employee and person in charge and the authority of the department or its agent so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (16)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Tuna A is being improperly thawed by not opening the vacuum packed package in the walk-in cooler.

     Correction: Reduced oxygen packaged fish should have an opening for thwaing after being moved from the freezer to prevent anaerobic bacteria from growing. Facility operating with ROP foods should closely follow the manufacturing guidelines on thawing method. Discard foods that were improperly thawed.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food item such as short crab sticks and raw marinated chicken in walk-in cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate that the sushi rice was not properly prepared before using time as a public health control.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Oysters in the prep area cooler, crab rangoons in the walk-in freezer, and RTE foods in the cook area (not being used for immediate service) were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Salt, sugar, and msg are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correction: salt, sugar, and msg were labeled with their common name.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife was improperly stored between equipments in the kitchen area. Knives and utensils were store in room temperature water in the prep area.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Knife that was between equipments was removed and all knives and utensils stored in the room temp water were removed and sanitized.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the sushi prep table.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Ground Tuna are stored on the walk-in cooler in the original box. Mayonase bottles are on the floor in the back storage room in a cartboard box.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The filters of the exhaust ventilation hood system is dirty and debris are hanging out.

     Correction: Provide, repair, clean or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Corrected on site

     TOXIC SUBSTANCES - PERSONAL CARE ITEMS

     Employees' food, drink, phone charger, and personal use items are improperly stored in the food prep area.

     Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items. A designated location was provided for all personal items.

     Code 7-209.11